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Siu Yuk


  • 1kg pork belly with the skin on
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp cooking wine
  • 6-10 Sichuan peppercorns
  • 1.5 tsp salt
  • 2 tsp Chinese five spice
  • 1/2 tsp sugar
  • 1 tsp white pepper
  • coarse sea salt
  • white rice wine vinegar


  • Prep: 12 hr
  • Cook: 1 hr 45 min
  • Serves: 4


  1. place the pork belly in a large pot with enough water to cover it
  2. add the cooking wine, scallion, ginger, and Sichuan peppercorns
  3. bring to boil and cook for 3 minutes
  4. remove pork from water and pat dry
  5. using a fork, poke a lot of holes into the skin (the more the better).
  6. apply a pinch of salt on the rind
  7. in a small bowl, combine salt, five spice, sugar, and white peper
  8. cut 2 shallow lines on the pork meat, not too deep to hit the skin, and cover entirely with the dry run
  9. wrap bottom and side of the pork belly (skin side up) in foil with a .5-1 inch lip surrounding the top and place in fridge overnight to dry
  10. preheat oven to 350F
  11. brush a thin layer of white rice wine vinegar on the skin and cover the top with a .5 inch thick layer of coarse sea salt
  12. roast 50-60 minutes
  13. remove pork belly from salt and foil and place on the middle rack on a baking tray
  14. set boiler to 450F (low) and roast for 30 more minutes until rind is golden brown and crackling
  15. turn off heat and let pork belly rest in oven for 10-15 minutes
  16. cut into small bites and serve