Turkey Free Crispy Pork Belly (Siu Yuk)
Few dishes deliver the kind of primal satisfaction that comes from shattering through a perfectly blistered, golden pork skin to reach the juicy, spiced meat underneath. This Cantonese classic is built around a single slab of skin-on pork belly, marinated with five-spice powder, white pepper, garlic-infused oil, and tamari for deep, aromatic flavor that penetrates every layer. The real magic happens in the prep: aggressive skin-poking, a foamy baking soda and rice wine vinegar wash, and an overnight salt crust that pulls moisture out of the skin so the oven can do its crackling work without any guesswork. Roasting low-and-slow first ensures the meat cooks through completely before a final blast of high heat transforms the skin into that signature bubbly, shatteringly crisp shell. It's a technique-driven recipe, but every step has a clear purpose — nothing is fussy for the sake of it. Finished with sliced scallion greens and a small bowl of tamari for dipping, this is the kind of centerpiece dish that makes a table go quiet in the best possible way. Whether you're cooking for a weekend feast or just finally ready to tackle a bucket-list recipe, this one is absolutely worth the overnight wait.
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Learn more →Ingredients
6 servings
For the pork
- 2 ½ lb skin-on pork belly, in one slab
For the marinade
- 1 tbsp garlic-infused oil
- 1 tbsp tamari
- 1 tsp five-spice powder
- 1 tsp ground white pepper
- 1 tsp sugar
- 1 tsp fine salt
For the skin
- 1 tbsp rice wine vinegar
- 3 tbsp coarse sea salt
- 1 tsp baking soda
For serving
- 3 stalks scallion, green tops only, thinly sliced (optional)
- 1 tbsp tamari, for dipping (optional)
Instructions
- 1
Pat the pork belly completely dry with paper towels. Using a sharp skewer, fork, or the tip of a paring knife, poke the skin all over — aim for at least 50–60 punctures across the entire surface, going no deeper than the fat layer beneath the skin. This is the most important step for achieving a bubbly, crackling crust.
- 2
Flip the pork belly skin-side down. In a small bowl, stir together the garlic-infused oil, tamari, five-spice powder, white pepper, sugar, and fine salt until combined. Rub this marinade evenly over the meat and fat sides only — keep it off the skin entirely.
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