Cantonese Crispy Skin Pork Belly (Siu Yuk) Grilled Recipe

Discover how to make authentic Cantonese-style crispy skin pork belly, known as Siu Yuk, with this quick and easy grilled pork belly recipe. The crispy skin, combined with flavorful marinated meat, makes for a delightful roast pork dinner that's sure to impress.
Recipe:
Ingredients:
1 kg pork belly with skin on
2 teaspoons salt (for marinating the pork belly)
2 teaspoons bean sauce
Sprinkle of pepper
1 teaspoon Chinese five-spice powder
2 teaspoons salt (for massaging the pork belly skin)
2 teaspoons bicarbonate soda
Instructions:
Prepare the Pork Belly:
Rinse the pork belly under cold water and pat it dry with paper towels.
Using a sharp knife, score the meat side of the pork belly with shallow cuts, about 1/4 inch apart, being careful not to cut through the skin.
Marinate the Pork Belly Base:
In a bowl, combine 2 teaspoons of salt, bean sauce, pepper, and Chinese five-spice powder.
Rub this mixture evenly over the meat side of the pork belly. Make sure to get the seasoning into the scores you made earlier. Let it marinate for at least 1 hour in the refrigerator, preferably longer for better flavor absorption.
Massage the Pork Belly Skin:
Preheat your grill or oven to a high temperature suitable for roasting (around 400-450°F or 200-230°C).
Flip the pork belly over so the skin side is facing up. Use a sharp knife to prick holes all over the skin, but not too deep.
Massage the skin with 2 teaspoons of salt and 2 teaspoons of bicarbonate soda. This helps to dry out the skin and achieve a crispy texture during roasting.
Grill or Roast the Pork Belly:
Place the prepared pork belly on a roasting rack or grill tray, skin side up.
Roast or grill the pork belly in the preheated oven or grill for about 30-40 minutes or until the skin is golden brown and crispy, and the meat is cooked through. Keep an eye on it to prevent burning.
Rest and Serve:
Once cooked, remove the pork belly from the oven or grill and let it rest for about 10-15 minutes before slicing.
Slice the crispy skin pork belly into desired portions and serve hot as a main dish, accompanied by steamed rice and your favorite vegetables or dipping sauce.
Enjoy your delicious Cantonese Crispy Skin Pork Belly (Siu Yuk) Grilled, a perfect blend of crispy skin and succulent meat that's sure to satisfy your taste buds!

[@lvd2001]

The BEST recipe or crispy skin pork belly EVER

[@CantoneseFoodRecipes]

Thank you so much

[@mariannagidaro816]

After adding all the spices your going to boil it

[@CantoneseFoodRecipes]

After the spice, we keep it in the fridge for 6hrs or more then we boiled it to take some spice out. afterwards we stab the skin before we grilled it with our grill microwave

[@wolfgangfierce9559]

Are you using the grill on the microwave or the microwave!? 😊

[@wolfgangfierce9559]

Grill right!?

[@CantoneseFoodRecipes]

Grill function

[@mariannagidaro816]

So I’m more confused , wasn’t it to dry out the night before in the fridge

[@CantoneseFoodRecipes]

it was put to the fridge to dry out

[@mariannagidaro816]

Micro wave I’m done

[@CantoneseFoodRecipes]

its fine to use the oven

[@mariannagidaro816]

I need to show people using an oven .

[@CantoneseFoodRecipes]

the method works with an oven but does not come out as great as a grill. you can try it out

[@wrestlejmac]

HO SEK !

[@CantoneseFoodRecipes]

thanks