Crispy Pork Belly Recipe (Siu Yuk) #dinner #chinesefood

Crispy Pork Belly Recipe (Siu Yuk) #dinner #chinesefood

A definitive manual for consummately done Cantonese firm pork stomach with stove at home. Fresh pork tummy is one of my preferred Cantonese dishes for the years in Guangdong area. Each time whenever I get an opportunity to appreciate Guangdong food, this fresh pork tummy is one of my decisions.

After I figure out how to make firm pork paunch from a Cantonese companions at home quite a while prior. I am continually attempting to discover ways and data for a superior outcome and attempting to see how every progression functions. Furthermore, this is my definitive guide.

You can serve this with sugar, mustard sauce or Thai sweet and stew sauce. In any case, not very numerous 3D squares each time. I would propose 2 shapes for every person. I make three strips this time and serve just 1 strip one feast. We have fundamentally the same as dish in Western China, where the pork paunch skin is pan fried for snapping. Blended bean stew peppers are utilized to evacuate the sleek.

Also Try Our Recipe : Hibachi Chicken with Fried Rice and Vegetables

Crispy Pork Belly Recipe (Siu Yuk) #dinner #chinesefood


  • 1000 g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns ,optional


  • 1.5 tsp. salt
  • 2 tsp. Chinese five spice
  • 1/2 tsp. sugar
  • 1 tsp. white pepper


  • sea salt to cover the meat
  • white vinegar for brushing


  1. Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
  2. Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
  3. After the hard pork process, apply a small pinch of salt on the rind.
  4. Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
  5. Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
  6. Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
  7. Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
  8. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
  9. Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

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