Crispy Pork Belly (Siu Yuk

• Produce

  • 3 Ginger, slices
  • 1 Scallion

• Condiments

  • 1 tsp Soy sauce, light

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Chinese five spice powder
  • 1 tsp Salt
  • 1/2 tbsp Salt as needed around
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 2 tsp Cooking wine

• Other

  • Around 500g pork belly

Found on chinasichuanfood.com

Description

Ingredients

• Around 500g pork belly
• Salt as needed around 1/2 tablespoon
• 2 teaspoons cooking wine
• Vegetable oil for brushing
• 1 teaspoon light soy sauce
• 1/2 teaspoon baking powder (optional)
• 1 scallion
• 3 ginger slices
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon Chinese five spice powder

Directions

• Wash the pork belly carefully and then put in a large pot with water, ginger slices, scallion sections and cooking wine. Bring all the content to a boiling and further cook for around 15 minutes until 70% done (No blood water after inserting a chop sticker). Transfer out, rinse under running cold water and drain with kitchen paper.
• Use prods or toothpicks (or anything similar) to poke some holes on the rind. The more the better and then denser the better!
• Sprinkle salt on the surface evenly. (And then scribble baking soda too if you decide to use some)
• Turn the pork belly over, pour soy sauce firstly and then sprinkle the other seasonings. Set aside for around 2 hours (in cool place please).
• Wrap the lean meat with silver paper and expose the skin surface only (This can avoid the meat to be burn during the process)
• Preheat the oven to 250 degree C and then roast for 30~40 minutes until the skin becomes to crackle. And then bring the pork belly out, remove anything burned and brush some vegetable oil on the surface and continue to roast until enough crackling with 220 degree C.