🤤 Crispy Pork Belly: The ULTIMATE guide to Cantonese Siu Yuk (燒肉)

Summary by Krater

Daddy Lau demonstrates how to make traditional Chinese crispy pork belly (siu yuk) at home, covering parboiling, piercing the skin, seasoning, marinating overnight, and roasting in a toaster oven for a crispy finish.

From the video

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

• Chinese crispy pork belly
• Siu yuk recipe
• Cantonese roasted meat
• Pork skin piercing technique
• Toaster oven pork belly roasting

Ingredients

• 2 lb 10 oz pork belly
• water
• 1/3 tsp black pepper
• 1 tsp garlic salt
• 1 tsp salt
• 1/2 tsp five-spice powder
• 2 tsp ground bean sauce
• sugar
• 1 tsp white rice vinegar

What it concludes

• Parboiling the pork belly briefly makes it easier to scrape off debris and clean the skin.
• Poking numerous holes into the pork belly skin helps the skin absorb vinegar and become crunchier.
• Rubbing salt onto the pork skin draws out moisture to result in a crisper final result.
• Applying white rice vinegar to the skin makes it even crisper.
• Refrigerating the seasoned pork belly uncovered for 10 to 12 hours dries out the skin so it gets crispy.
• Letting the cooked pork belly rest for an hour allows the juices to reabsorb before cutting.