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Hong Kong Crispy Roasted Pork Belly (Siu Yuk)

wantanmien's picture
Ingredients
  Pork belly 800 Gram
  Vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Rum 2 Tablespoon
  Oil 1 Tablespoon
  5 spice powder 1 Teaspoon
  Honey 1 Tablespoon
  Garlic slices 4 Small (For frying)
  Sugar 1 Teaspoon (For frying)
  Soy sauce 1 Tablespoon (For frying)
  Water 3 Tablespoon (For frying)
Directions

GETTING READY
1) Wash the meat under cold water.
2) Submerge it in a pot of water and boil for about 15 minutes.
3) Take the pork out and put it in a colander. Let the meat dry and cool down for 15 minutes.
4) Stab the pork with a knife a few times and rub the spices and salt on the flesh only.
5) Let the meat marinate for at least 1 hour, or even overnight.

MAKING
6) In a large dutch oven or iron pan, put the meat and add just enough oil to cover the skin of the pork belly.
7) Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides.
8) Let the fried meat rest until cool to the touch and cut into slices.

SERVING
9) Serve right away, while still hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Language: 
mandarin

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