Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve saved the best for last.
Now, understand that although I was practically raised on this stuff like most children were raised on dinosaur chicken nuggets, I came to the party with absolutely no knowledge of how to actually make this Cantonese classic roast pork belly. But don’t worry…although I happen to be writing this Chinese crispy roast pork belly recipe, I had a lot of help from the parents on this one. We did our research (this YouTube video played a big part in our success), and the results were pretty on point.
After we all came to an agreement on the right roast pork belly recipe, I cooked this thing pretty much on my own, and if I can do it, you totally can. It’s way easier than you’d expect. I don’t want to give away any spoilers up here, so scroll down to see how it’s done.
Before we move on, take note: For our Chinese roast pork belly recipe, you’ll see that we used a slab of pork belly that still had the ribs attached. Our thinking was that this would keep the pork moist. If you want to do it this way, you can remove (and subsequently snack on) said ribs before slicing your pork after it’s been roasted. That said, it’s easier to get the pork to cook evenly without the ribs. The cooking time just needs to be adjusted, and it’s all detailed in our instructions. Totally your call, though.
Okay, with that said…to make your very own Cantonese roast pork belly, you’ll need:
- 3 lb slab of pork belly
- 2 teaspoons Shaoxing wine
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons rice wine vinegar
- 1/2 cup coarse sea salt
…And that’s it. I couldn’t believe it either.
Start by rinsing the pork belly, and then pat it dry. Place it skin-side down on a small tray (you’ll be putting it in the refrigerator for some time, so make sure you have space), and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
So, to do the next step, there’s actually a special tool that restaurants use, but we just used a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Try not to gouge it too much. You want lots of small, delicate holes. Let it dry out in the fridge uncovered, for 12-24 hours.
If you plan to make this often or are the ultimate kitchen gadget person, then invest in one of these cool tools, the Orblue manual meat tenderizer!
Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered.
Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
Take the pork out of the oven, turn on the broiler to low, and position the oven rack in the lowest position. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan. Place the pork belly on the rack and put it back under the broiler to crisp up into a crispy pork belly.
This should take 10-15 minutes. The broiler should ideally be on “low” so that this process can happen gradually. If your broiler gets pretty hot, keep a close eye on it and be sure to keep the pork as far away from the heat source as possible.
When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice. Wait for it….
BOOM.
Amazing. We’re a fan of this crispy pork belly on its own, but it’s often served with sugar and/or mustard. Enjoy this one, everyone!
If you want to try the Shanghai clan’s best pork belly recipe, then I suggest you check out my mom’s (i.e. Judy’s) Shanghai braised pork belly (hong shao rou) recipe!
Cantonese Roast Pork Belly
Ingredients
- 3 lb slab of pork belly
- 2 teaspoons Shaoxing wine
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons rice wine vinegar
- 1/2 cup coarse sea salt
Instructions
- Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
- So, to do the next step, there’s actually a special tool that restaurants use, but we just used a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
- Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
- Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
- Take the pork out of the oven, turn on the broiler to low, and position the oven rack in the lowest position. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan. Place the pork belly on the rack and put it back under the broiler to crisp up. This should take 10-15 minutes. The broiler should ideally be on “low” so that this process can happen gradually. If your broiler gets pretty hot, keep a close eye on it and be sure to keep the pork as far away from the heat source as possible.
- When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes and then slice.
Nutrition
Chrissie says
This recipe was awesome!! Thanks for posting the recipe! I have a question though – how do you get all the salt off the top? Some of the salt really stuck on to the skin and I though it was fine, but of course those pieces were super salty. I would love to hear any tips!
Sarah says
Hi Chrissie, it’s best to use coarse salt, as it should all come off in one big layer. However, if you have lingering salt, you can brush it off with a clean vegetable brush or carefully scrape it off with a butter knife.
Jason says
I was making this and the 10-15 mins for broiling seemed to be not enough time. I placed the rack on the lowest part and set the broiler on low too. It wasn’t crisping up at 10-15. Did i do something wrong? I had to the broiler up to high but had to keep checking it cause it was too hot. It did get crispy though
Joey says
Hi! I am excited to try this recipe with all the beautiful photos and positive reviews! I have already cut my slab lengthwise about to 8 inches by 2 inches weighing 1.2 lbs. Do you have any advice or suggestions on cooking time and temperature?
Thanks in advance!!
Sarah says
Hi Joey, it should take less time, since your piece is thinner and about a third the size. I would say keep the temp the same, and roast for 1 hour 10 minutes with the salt crust, and 10 minutes to crisp the skin.
William says
Thanks for the recipe! I have a question, what’s the purpose of the sea salt over the skin? To add flavor? or to soak up the fat coming out of the skin?
Sarah says
Hi William, the salt crust helps to dry out the skin, which makes it crispier after it puffs up under the broiler!
Lisa says
I love this recipe! Only problem now is I can’t seem to find any pork belly with the skin still on these days. I can only find the trimmed ones that have the thick layer of fat on too, skin removed. Still ok? Any adjustment you think?
Sarah says
Hi Lisa, I hate to say it, but this isn’t really worth making without the skin! That crispy skin is essential to the enjoyment of this pork belly. Have you looked in Asian markets? Pork belly is usually only sold without skin in Western markets.
Lisa says
Gahhh. I totally get it. I live for the skin!! I checked the last time I was there but things have been sparse Bc of everything going on. I’ll have to try anyway!! 😳 thanks for replying and for your awesome recipes! In the event I can’t reach my mom, you guys always help me!
manyee chow says
Hi, was looking for recipes for pork belly and saw this. I buy my pork belly with skin on from either a Chinese supermarket, or D’Artagnan. They sell porcelet pork belly for $69.99 for a big slab. I cut it into three pieces (I feed a family of six).
K Lee says
Step 3 of the recipe instruction:
Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
I have not seen this on other website recipes. May I ask… what the benefit to this method?
Thank you.
Bill says
Hi K Lee, the foil helps to keep the pork moist and also acts as a box to keep the salt in place when placing it on top of the skin.
Kenny says
Perfect recipe, follow everything it says
Bill says
Thanks Kenny!
Sean says
I’ve discovered that a great way to easily and cleanly prick the holes into the pork belly skin is to use those corn on the cob holders. Use one for each hand and alternate pricking so that it’s easy to pull them out of the skin. Perfect depth too.
Sarah says
Love that idea, Sean! Next time I see those at a rummage sale when such things are allowed again (we’re big on rummage sales, and those little corn cob holders always seem to be there in the kitchen section), I won’t pass them by!
Ken says
I like to learn more about cantonese style cooking.
Sarah says
Hi Ken, we have tons of Cantonese recipes on our site! Hope you have fun browsing around for your favorites. You can use our Visual Recipe Index, or our search bar if you have something specific in mind.
Kerri says
So crispy, overwhelmingly tasted, and not so salty. I get lots of compliments after following this recipe. Thank you!
Sarah says
You’re welcome, Kerri!