Siu Yuk (Cantonese Roast Pork)
Ingredients
The pork
-
2
lb.
skin-on pork belly
-
1
tsp.
Chinese five-spice powder
-
1
tsp.
sugar
-
1
Tbsp.
Diamond Crystal or 2¼ tsp. Morton kosher salt
-
1½
tsp.
baijiu or vodka
For serving
-
to taste
steamed jasmine rice
-
to taste
Chinese hot mustard
-
to taste
hoisin sauce
Instructions
- Trim the pork belly into an even rectangular shape and score the flesh at 1" intervals.
- Simmer water in a large saucepan and cook the pork skin side down for about 3 minutes.
- Mix the five-spice powder, sugar, and salt, then rub it over the pork's flesh side and poke holes in the skin.
- Brush the skin with baijiu or vodka and sprinkle with remaining salt, then chill uncovered for at least 12 hours.
- Preheat the oven to 325°F and roast the pork on a wire rack until the skin is golden brown and the internal temperature reaches 185°F.
- Broil the pork until the skin is bubbling and very crisp, then let it rest before slicing and serving.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
40g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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