42min 4 ppl
Siew Yuk
89 minutes
4 people
Hardover 60 min or 12+ steps
89 min · 8 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 22g
Carbs 1g
Fats 54g
About this dish
Pork belly with its skin scored, salt-dried and roasted hot until it shatters into golden crackling over meltingly tender, five-spice-seasoned meat.
Allergy Info
None
Diet Info
Meat
Ingredients
Meat & Poultry
- Pork Bellyskin-on, in one piece1 kg
Spices & Seasonings
- Fine sea saltdivided2 tbsp
- Five-spice powder1 tbsp
- White pepper1 tsp
Oils & Condiments
- Rice vinegar1 tbsp
Utensils
- Sharp knife
- Baking tray
- Meat thermometer
- Chopping board
Method
1
Score the pork skin in a tight crosshatch pattern with a sharp knife, taking care not to cut into the meat underneath.
Approx. 6 minutes
2
Turn the belly meat-side up and rub with the five-spice powder, half the salt and the white pepper.
Approx. 3 minutes
3
Turn the belly skin-side up, pat the skin completely dry with kitchen paper, then rub the skin with the rice vinegar and the remaining salt.
Approx. 4 minutes
4
Place the belly skin-side up, uncovered, on a rack in the fridge and leave to air-dry for at least 8 hours or overnight.
Approx. 3 minutes
5
Preheat the oven to 220°C, brush the dried salt crust off the skin, and set the belly skin-side up on a rack over a roasting tray.
Approx. 4 minutes
6
Roast for 45 minutes until a meat thermometer inserted into the meat reads at least 63°C.
Approx. 46 minutes
7
Increase the oven to 240°C and roast for a further 15 minutes until the skin puffs up into deeply golden, crackled crackling.
Approx. 16 minutes
8
Rest for 10 minutes, then chop into bite-sized pieces to serve.
Approx. 7 minutes
