Turmeric Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can match the sheer satisfaction of pulling a slab of belly from the oven with a skin that crackles like glass. The marinade here layers garlic-infused oil, tamari, five-spice, white pepper, sugar, and salt into something deeply savory and aromatic — and because the blend skips turmeric entirely, you get all that bold, complex flavor without any of the golden spice. The real magic happens in two stages: a long overnight dry-brine with coarse sea salt and a rice wine vinegar–baking soda wash that sets the skin up for maximum blistering, followed by a high-heat blast that turns it into a shatteringly crisp crust. Poking the skin at least fifty times before marinating is genuinely the most important step, so don't rush it — those tiny punctures are what let the fat render and the bubbles form. After a final rest on the cutting board, each piece gets sliced so every bite has that contrast of juicy, spiced meat and crackling skin. A scatter of fresh scallion greens and a small bowl of tamari for dipping round things out without overcomplicating the plate. This is the kind of recipe that looks like a restaurant project but rewards patience with results that are absolutely worth it.
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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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