Crispy Roast Pork Belly (Siu Yuk)

Cantonese crispy roasted pork belly, or "siu yuk" (燒肉), is a beloved dish that embodies the essence of Chinese culinary artistry. Revered for its irresistible crackling skin, tender meat, and rich cultural heritage, siu yuk is a centerpiece of festive meals and a staple of Cantonese cuisine. Beyond its flavor, it carries profound cultural significance, representing tradition, celebration, and craftsmanship.

In Cantonese culture, siu yuk symbolizes prosperity, joy, and community. It is a must-have dish during major celebrations such as the Lunar New Year, weddings, and family reunions. The dish is often presented as an offering in ancestral worship, reflecting its spiritual importance. Traditionally, the preparation of siu yuk required the skill of master chefs, who passed down their knowledge through generations, ensuring the dish's authenticity and prestige.

Siu yuk is also a source of communal pride in Cantonese-speaking regions like Hong Kong and Guangdong. Local markets and specialized roast shops, known as "siu mei" (燒味) stalls, showcase perfectly roasted slabs of pork belly, enticing passersby with their golden, crackling skin and fragrant aroma. This dish connects people to their roots and fosters a shared appreciation for culinary excellence.

The preparation of siu yuk is a meticulous process that balances tradition and technique. The hallmark of this dish is its signature crispy skin, achieved through careful attention to detail:

1. Selection of Pork Belly: A high-quality pork belly with an even ratio of fat to meat is crucial. The fat renders during roasting, keeping the meat juicy while enhancing the flavor.

2. Marinating the Meat: The meat side of the pork belly is marinated with a flavorful blend of spices, including five-spice powder, garlic, salt, and sugar. This imparts a deep umami flavor to the dish.

3. Preparing the Skin: It is brushed with a mixture of vinegar and salt to draw out moisture, ensuring it crisps beautifully.

4. Roasting: Traditionally, the pork belly is roasted in a specialized oven or over an open flame. The process involves alternating high and low temperatures to achieve the perfect texture: a crackling, golden crust atop succulent layers of fat and meat.

5. Resting and Cutting: After roasting, the pork is allowed to rest before being sliced into bite-sized pieces. The result is a harmonious contrast of textures and flavors in every bite.

   
   

The flavor profile of siu yuk is a testament to Cantonese culinary philosophy, which emphasizes harmony and balance. The crackling skin offers a satisfying crunch, followed by the melt-in-your-mouth richness of the fat and the savory depth of the meat. The spices in the marinade enhance the natural sweetness of the pork without overpowering it.

Siu yuk is often served with condiments like hoisin sauce, mustard, or a simple sugar and vinegar dip, which further elevates its flavor. It pairs perfectly with steamed rice or noodles, making it a versatile dish enjoyed by people of all ages.

Cantonese crispy roasted pork belly is more than just a dish; it is a culinary treasure that bridges generations and unites communities. Its preparation reflects the dedication and artistry of Cantonese chefs, while its flavor speaks to the universal joy of sharing a well-crafted meal. Whether enjoyed at a festive banquet or savored as street food, siu yuk remains an enduring symbol of the richness of Cantonese culture.

Crispy Roast Pork Belly (Siu Yuk)

Forget a honey-glazed ham, try this crispy and aromatic pork belly with cracklins! The secret is taking the time to marinate the meat while the skin dries out for the best balance between juicy and crispy. Well worth the time and effort!  

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 10 minutes (plus 8 hours to marinate)

Cook Time: 1 hour 30 minutes

Servings: 12

Ingredients:

• 3-pound pork belly with skin attached

• 2 Tablespoons Shao Xing cooking wine (dry sherry as a substitute) 

• 1 tablespoon brown sugar

• 1 teaspoon Chinese five-spice powder

• ½ teaspoon kosher salt, plus more as needed for baking

• White vinegar, as needed

• Cooking oil, as needed

• Steamed vegetables, for serving

• Hoisin sauce or sweet chili sauce, for serving

• Steamed rice, for serving

Directions:

1. SELECTION. Select a whole piece of pork belly with smooth and even skin. Use a blow torch, if available, to remove any hairs. Using a Forge To Table Takobiki Slicer, score the underside of the meat about 1 inch deep, avoiding the skin. 

2. MARINADE. Mix the together Shao Xing wine, brown sugar, five-spice powder, and kosher salt in a small bowl. Place the pork belly in a container and gently rub the marinade on the meat side only (leaving the skin untouched). Pat the skin dry and put it in the refrigerator uncovered for 8-12 hours. The drier the skin, the better the cracklings!

3. PREHEAT. Preheat your oven to 350F degrees. Line a baking sheet with heavy-duty aluminum foil and place another layer of heavy-duty aluminum foil on top. Transfer the pork belly to the aluminum foil and fold all the sides up, exposing the skin.

4. SALT. Brush a thin layer of white vinegar on the skin. Pour a ¼- inch thick layer of kosher salt on top of the skin. Use your hands to keep the aluminum foil as close to the sides of the pork to minimize any salt from getting in the gap, as it will make it too salty.

5. ROAST. Place it into the middle rack of the preheated oven and roast for 1 hour and 30 minutes. 

6. CRUST. After the pork is roasted, remove from the oven. The salt should form a crust, which needs to be removed from the skin. Use the back of a knife to brush any excess salt away. 

7. WRAP. Place the pork belly in a fresh sheet of aluminum foil and discard the used aluminum foil. Brush the skin evenly with some cooking oil. Carefully fold the aluminum foil around the meat leaving the top skin exposed.

8. BROIL. Preheat oven broiler on high. Place the pork belly under the broiler, where the pork skin will start to bubble, crackle, and get crispy. Watch carefully, as the line between crispy and burnt is very fine. Time may vary from a few minutes to 10 minutes. Alternatively, you can use an oven or air frier at maximum temperature for 5-15 minutes.

9. SERVE. Remove the pork belly and let rest for at least 10 minutes. Using your  Forge To Table Takobiki Slicer, slice the pork into bite-sized pieces. Serve alone, or with rice, steamed vegetables, and hoisin or sweet chili sauce for dipping. 

Chef’s Notes:

• Rock salt can be substituted for the kosher salt. 

• When slicing the crispy pork, it may be easier to turn the skin side down on the cutting board and slice down the meat side instead of the crispy skin side.

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