Easy Crispy And Juicy Roast Pork Belly | Siu Yuk

This might just be the easiest way to make crispy roast pork belly ever. If you've never had Cantonese roast pork belly before, then you're in for a treat.

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Ingredients:

Pork belly - 2.2 lbs (Preferably deboned, skin on)
Table Salt - 1 1/2 teaspoons
Sugar - 1 teaspoon
Five Spice Powder - 1/2 teaspoon
White Pepper - 1/4 teaspoon
Coarse Sea Salt - as needed
Shaoxing Rice Wine - 1 tablespoon
Vinegar - 1 tablespoon

Directions:
1. In a bowl, combine the table salt, sugar, five spice powder, and white pepper. Mix until well incorporated, and set it aside.

2. In a roasting tray, line it with aluminum foil. Put the pork skin side down, and slather your Shaoxing Rice Wine on the meat. This will help the seasoning mix stick.

3. Cover the meat with the seasoning mix we made earlier, making sure to spread it evenly. Avoid getting the mix on the skin as it will scorch during the cooking process, since the mix has sugar in it. Put your meat in the fridge, skin side up, and let it marinate overnight (at least 12 hours).

4. Preheat your oven to 375 degrees F. After marinating the meat overnight, punch some holes on the skin using a sharp skewer or a knife.

5. Slather the vinegar on top of the pork with a brush or your hands.

7. Fold the aluminum foil into the shape of a container, covering the meat of the pork while only exposing the skin. This will prevent the meat from drying out during the cooking process.

8. Cover the skin with your coarse sea salt, and pat it down tightly.

9. Place the pork in the middle rack of the oven and let it cook for 1 1/2 hours. This might take a bit longer if the pork belly is not deboned.

10. After 1 1/2 hours, take the pork out of the oven and remove the sea salt layer on top, exposing the skin. Bring your oven up to 450 degrees F, with the convection on if possible.

11. Place the pork back in the oven and cook for around 10-15 minutes, until the skin is nice and crispy.

12. Let it rest for 15 minutes, and enjoy!

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