Cantonese Roast Pork Belly (Siu Yuk)
Recipe Overview
Overview
Cantonese Roast Pork Belly, or Siu Yuk, is a beloved dish known for its crispy skin and juicy meat. The process begins with curing the pork belly using a blend of spices and kosher salt, which not only flavors the meat but also helps draw out moisture. The key to achieving that coveted crispy skin lies in air drying the pork belly for several days, allowing the skin to desiccate and prepare for cooking.
Once the pork has been cured and dried, it is cooked sous vide for 16 hours at a controlled temperature, ensuring that the meat becomes tender and flavorful without overcooking. After the sous vide bath, the pork is air-dried again before being cooked at high heat, either in an air fryer or a convection oven, to achieve that perfect puffiness and crunch.
The final touch is a classic Cantonese dipping salt, made with ground kosher salt, white pepper, and a hint of sugar, which complements the rich flavors of the pork. This dish is not just a meal; it’s an experience that showcases the beauty of Cantonese cooking techniques and flavors. Perfect for impressing guests or enjoying a special family dinner, this roast pork belly is sure to be a hit.
Recipe Details
Steps & Tips
Tip: Air drying the pork belly helps it puff up perfectly in the air fryer.
Grind white pepper and sand ginger, then mix with kosher salt.
Sprinkle the cure onto the meat side of the pork belly, pressing it in.
Tip: Cure only the meat side of the pork belly to avoid affecting the skin texture.
Place the cured pork belly in the fridge uncovered for about 8 hours.
Place the pork belly in a Ziploc bag, folding the top for cleanliness.
Cook the pork belly in a sous vide bath at 154°F for 16 hours.
Take the pork belly out of the bag and dry it slightly.
Air dry the pork belly to prepare for crisping.
Use a skewer to poke holes in the skin of the pork belly.
Tip: Poke holes in the skin to allow subcutaneous fat to render out more effectively.
Tip: Air drying the skin for 2 to 6 days helps achieve a crispy texture.
Place the pork belly in the fridge for 2 to 6 days to dry out the skin.
Grind kosher salt and mix with sand ginger, white pepper, sugar, and MSG.
Preheat the wok to about 400°F.
Tip: Using kosher salt in the dipping salt provides a better texture than table salt.
Add spices to the heated salt in the wok and toss for a few seconds.
Tip: Adding sugar to the dipping salt balances the saltiness.
Wrap the pork belly in foil to create a boat for air frying.
Cook the pork belly in an air fryer at 465°F for 40 minutes.
Tip: Using a foil boat shields the edges of the pork belly from burning.
After 30 minutes, uncrimp the foil to allow the sides to crisp.
Tip: Let the pork belly rest for 10 minutes before slicing to avoid ripping.
Allow the pork belly to rest for 10 minutes before slicing.
Slice the pork belly into strips and then into bite-sized pieces.
Tip: For even portions, cut the pork belly into strips before slicing into bite-sized pieces.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Air drying the pork belly for several days helps achieve a crispy skin.
- •Using a sous vide method allows for precise temperature control, ensuring tender meat.
- •The traditional Cantonese dipping salt enhances the flavor of the roast pork.
- •Poking holes in the skin before cooking helps render out fat and achieve crispiness.
