Xanthan Gum Free Crispy Pork Belly (Siu Yuk)
Few things in the world of roasted pork can compete with the sheer satisfaction of shattering through a perfectly blistered, golden skin to reach the juicy, spiced meat underneath. This Cantonese-style roasted pork belly achieves that iconic crackling crust through careful technique — aggressive skin-poking, a vinegar-and-baking-soda wash, and a long overnight salt dry — rather than any processed additives or thickeners. That makes it a naturally clean fit for anyone avoiding xanthan gum, since every single ingredient here is a whole food or pantry staple you can easily verify. The marinade layers five-spice powder, white pepper, tamari, and garlic-infused oil into the meat side for deep, aromatic flavor, while the skin stays completely untouched so it can dry out and blister properly in the oven. A two-stage roast — low heat to cook the meat through, then a blast of high heat to puff and crackle the skin — is what separates truly great siu yuk from the merely good. Rest it, slice it through with a sharp knife so every piece keeps its crackling crown, and serve alongside scallion greens and a small bowl of tamari for dipping. This is the kind of showstopper that looks like it came from a Chinatown roast meat shop, but it's entirely yours to pull off at home.
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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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