Siu Yuk is a type of Cantonese roast pork.
Ingredients
3 lb. pork belly
1 tsp. Chinese cooking wine
1 tsp. brown sugar (or regular sugar if you don’t have brown sugar)
1/2 tsp. White pepper
1/4 tsp. Dark soy sauce
2 tsp. Five spice powder
Hoisin sauce, As needed
1 teaspoon rice wine vinegar (to brush on top)
1/2 cup coarse sea salt
Directions
Clean and wipe the pork belly. Make sure the skin is dry. (Make space in the fridge to put your tray after marinading.) Flip the pork, skin side down. Poke holes in the pork skin with a fork or a kebab needle.
Rub Chinese cooking wine & dark soy sauce into the pork belly. Create dry rub: combine sugar, white pepper, five spice powder. Rub into the 5 sides of the meat. Try to keep the skin as dry as possible throughout this process. Rub hoisin sauce on the outer most layer and then carefully flip the pork back over. Use a plastic wrap to wrap the sides of the pork and store with skin exposed in the fridge overnight (or two nights) to further dry out the skin. This is how it will be crispy!
Next day: Preheat oven to 375°F, poke the skin so that it can become more crispy while it is in the oven. Wrap the sides of the pork with aluminum foil so that there is a 1-inch border above it. (Look at photo for example) Next, brush the skin with some rice vinegar. Then, pack the top with salt, but make sure the foil is snug against the side so that no salt gets to the bottom of the meat. Bake for 60 minutes.
Put the oven on 450°F. Remove the layer of salt that has hardened at the top. (Mine came off in 4 large chunks) Open the foil up completely and place a cooling rack between the foil and the pork. Place the meat back into the oven for 10-15 minutes or until the skin is bubbly and crispy. Take it out of the oven and let it rest for 15 minutes. Cut into 1 inch pieces. Enjoy!!
Recipe and video by APALA member Sunny Chung. To learn more about APALA Community Kitchen, or to submit your own recipe, see the project page.