The Best Crispy Pork Belly At Home (Siu Yuk)

Summary by Krater

The host demonstrates how to make crispy Cantonese pork belly using two methods—an oven and an air fryer—and serves it over rice with charred bok choy.

From the video

Answers: How do you make crispy Cantonese pork belly at home?

• cantonese pork belly
• crispy pork skin
• oven vs air fryer
• charred bok choy
• garlic soy sauce

Ingredients

• pork belly
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground five spice
• 2 teaspoons Shaoxing wine
• salt
• rice wine vinegar
• white distilled vinegar
• bok choy
• 2 cloves garlic
• 2 tablespoons neutral high heat oil
• water
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon honey
• steamed white rice
• vegetable oil

What it concludes

• Drying the pork skin is the most important part of the process to get a crispy crackle.
• Air frying pork belly is faster than roasting in the oven and yields great results.
• Air fryers have limited size compared to ovens, limiting the amount of pork belly you can cook at once.