Ultimate Crispy Pork Belly (Siu Yuk)

Achieve the ultimate crispy pork belly at home with this foolproof salt-crust method. Experience perfectly juicy, marinated meat topped with a spectacular golden, shatteringly crisp crackling.

Ingredients

• 1 block pork belly (skin-on, approx. 600g)
• 2 stalks green onions
• 3 slices ginger
• 2 whole star anise
• 3 whole dried chili peppers
• 2 tbsp light soy sauce
• 2 tbsp barbecue seasoning (or Chinese five-spice blend)
• 2 tbsp white vinegar
• 1 cup coarse salt

Instructions

1. 1Blanch the pork belly

   

   Place the raw pork belly pieces into a pot of cold water. Add green onions, ginger, star anise, and dried chili peppers to the pot, then bring it to a boil. This process removes impurities and imparts a subtle fragrance to the meat.

   Tip: Always start blanching with cold water. It allows the meat to heat up gradually, drawing out the blood and impurities much more effectively than hot water.
2. 2Score the meat

   

   Once the pork belly is boiled and slightly cooled, place it skin-side down on a cutting board. Use a sharp knife to make grid incisions across the meat side. Cut about one-third of the way deep, taking care not to pierce all the way through to the skin.

   Tip: Scoring the meat creates more surface area for the marinade to penetrate, ensuring every bite is fully flavored while keeping the skin intact for crisping.
3. 3Add the seasonings

   

   Transfer the scored pork belly pieces to a metal tray or shallow dish. Pour light soy sauce and your preferred barbecue seasoning directly onto the scored meat side.

   Tip: Be careful to keep the skin entirely dry and free of any marinade, as sugars in the seasoning will cause the skin to burn instead of crisping.
4. 4Rub the marinade

   

   Wearing food-safe gloves, use your hands to massage the soy sauce and barbecue seasoning evenly into the meat. Make sure to work the mixture deep into the grid incisions you created earlier.

   Tip: Take your time rubbing the seasoning in thoroughly. The deeper the spices reach into the cuts, the more flavorful the finished pork belly will be.
5. 5Wrap with foil

   

   Take a sheet of aluminum foil and fold it tightly around the bottom and sides of the pork belly pieces, leaving only the skin side completely exposed. Use toothpicks to pierce through the foil and meat to secure the shape.

   Tip: The foil acts as a protective barrier, keeping the lean meat juicy and tender while forcing all the heat upward to blister the skin.
6. 6Brush skin with vinegar

   

   With the pork belly wrapped and secured with toothpicks, use a silicone brush to evenly coat the exposed skin with white vinegar. This breaks down the skins surface and helps draw out moisture for maximum crispness.

   Tip: Before brushing on the vinegar, pat the skin entirely dry with a paper towel. A dry surface is the secret to super crispy crackling.
7. 7Pack the skin with coarse salt

   

   Take a generous amount of coarse salt and spoon it evenly over the scored pork skin, packing it down firmly to create a thick crust. This salt layer acts as a moisture absorber during baking, helping to draw out excess water from the skin so it can blister and bubble up into ultimate crispiness.

   Tip: Make sure the entire surface of the skin is completely covered with salt, leaving no exposed areas, to ensure even crunchiness.
8. 8Remove the baked salt crust

   

   After baking, use a spoon or knife to gently tap, crack, and scrape away the hardened layer of salt from the top of the pork belly. The salt will have baked into a solid, dry crust that easily lifts off, revealing the golden, bubbling skin underneath.

   Tip: Brush away any loose salt grains left on the surface before proceeding to the final steps so the skin doesnt end up overly salty.
9. 9Brush the skin with white vinegar

   

   Apply a final coat of white vinegar evenly across the scored pork skin using a basting brush. This extra layer of acid helps break down proteins on the surface, ensuring the skin achieves an ultra-crispy, blistered crunch during the last baking cycle.

   Tip: Make sure the vinegar is brushed on lightly and evenly so it doesnt pool in the cracks.

Storage & Reheating

Burn It Off

Frequently Asked Questions