Roast Pork Belly (Siu Yuk)

• porcijos: 16
• aktyvus laikas: 30 minutes
• bendras laikas: Overnight + 2 hours

Ingredientai

2 lbs pork belly(skin-on center cut with even ratio of fat to meat)

Kosher Salt

White Vinegar

Neutral Oil

Seasoning

1 tsp kosher salt

1/2 tsp sugar

1/2 tsp chicken powder

1/4 tsp white pepper

1/4 tsp Chinese 5 spice

1 tsp Shaoxing wine

Nurodymai

Poke holes into the skin of the pork belly making sure to puncture through the fat but not the meat. If you puncture through the meat, moisture will come out preventing the skin from being crispy. Slice slits on the meat side of the pork belly making sure not to cut all the way through. (Slice however you plan to portion the pieces after serving.)

Mix seasoning ingredients to form a paste. Rub all over meat side of the pork belly.

Lightly brush vinegar on skin side of the pork belly and generously season with salt to draw out moisture.

Dry brine in the fridge for 1-2 days until the skin is dry and has firmed up.

Place pork belly on aluminum foil and fold the sides up to cover the meat while exposing the skin.

Roast at 315°F (160°C) for 30-35 min then take out the pork belly. Wipe off any moisture on the skin, poke more holes, and brush with a thin layer of oil on top.

Raise the heat to 475°F (250°C) and roast for 30 minute until the skin has puffed up and become golden brown and crispy.

If it’s not crispy all-through, crank on broiler setting, dry again and brush again with oil, then place under broiler for just 1 minute.

Let rest for 15 min then turn over to slice using the slits you made earlier.

Cut into bite sized pieces and enjoy.