Siu Yuk

also called siu yook · sio bak · 燒肉 · roast pork belly · crispy skin pork · crispy skin roast pork

The table

2 1/2 lb(1.15 kg; skin on, one thick slab)pork bellyblanch 5 min, dry the skin hardrub the cut faces only, keep the skin drysalt the skin, prick it all over, air-dry uncovered 12 hrroast 325°F (160°C) 1 hr 30 minroast 465°F (240°C) 25 min, rest 15 min, chop through the crackling
2 tspkosher salt
2 tspsugar
1 tspChinese five-spice powder
1/2 tspwhite pepper
1 TbsShaoxing wine
1 tspcoarse sea salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1blanch 5 min, dry the skin hard

2rub the cut faces only, keep the skin dry

goes in with what step 1 made

3salt the skin, prick it all over, air-dry uncovered 12 hr

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 14 hr 15 min1 of 5 steps gives no time
Needs you
about 5 min
If you get it wrong
Unforgiving — a skin that goes into the oven damp steams and stays leather, and no blast at 465°F pops it afterwards

  1. blanch 5 min, dry the skin hard

    5 minneeds you(we think)from the start

  2. rub the cut faces only, keep the skin dry

    not timed5 min in

  3. salt the skin, prick it all over, air-dry uncovered 12 hr

    12 hrwalk away5 min in

  4. roast 325°F (160°C) 1 hr 30 min

    1 hr 30 minwalk away12 hr 5 min in

  5. roast 465°F (240°C) 25 min, rest 15 min, chop through the crackling

    40 minwalk away13 hr 35 min in

You'll need oven · pot · sheet pan · skewer

See how it is written
>> title: Siu Yuk
>> category: Stews & Braises
>> tags: pork, chinese, roast, crackling, oven
>> counters: Dim Sum Counter
>> aka: siu yook, sio bak, 燒肉, roast pork belly, crispy skin pork, crispy skin roast pork
>> servings: 6
>> time: 15 hr
>> slack: unforgiving — a skin that goes into the oven damp steams and stays leather, and no blast at 465°F pops it afterwards

>> step: blanch 5 min, dry the skin hard
Blanch @pork belly{2 1/2%lb}(1.15 kg; skin on, one thick slab) skin-down in a #pot{} of boiling water for ~blanch{5%min}, then lift it out and dry the skin with a cloth until it squeaks.

>> step: rub the cut faces only, keep the skin dry
Rub @kosher salt{2%tsp}, @sugar{2%tsp}, @Chinese five-spice powder{1%tsp}, @white pepper{1/2%tsp} and @Shaoxing wine{1%Tbs} into the meat and the cut sides of @&(~1)belly{}, keeping every grain off the skin — seasoning up there pulls water back into it.

>> step: salt the skin, prick it all over, air-dry uncovered 12 hr
Prick the skin of @&(~1)seasoned belly{} all over with a #skewer{} until it is stippled like a thimble, rub @coarse sea salt{1%tsp} across it, and stand it uncovered on a rack in the fridge to ~dry{12%hr}.

>> step: roast 325°F (160°C) 1 hr 30 min
Roast @&(~1)belly{} skin-up on a rack over a foil-lined #sheet pan{} in a 325°F (160°C) #oven{} for ~roast{1 1/2%hr}, until the meat is tender and the skin is dull and tight.

>> step: roast 465°F (240°C) 25 min, rest 15 min, chop through the crackling
Turn the #oven{} up to 465°F (240°C) and blast @&(~1)pork{} ~roast{25%min}, until the skin has blistered right across, then ~rest{15%min} and chop it into 1-in squares.