Chinese · Dinner · All year
Crispy Pork Belly
4.6 · community
20m
Prep
90m
Cook
Med
Level
680
Energy
Siu yuk logic: dry skin + salt crust + two temperatures = glass crackling over melting layers. The dish that makes ovens feel like magic tricks.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Belly — skin on, one slab
4 steps
Method
1
Dry the skin obsessively; poke it all over with a skewer (through skin, not meat). Rub the MEAT sides with five-spice and sugar; leave the skin bare. Refrigerate uncovered overnight.
480 min — timer available in cooking mode
Why this works
Hundreds of holes + bone-dry skin = bubbles. Every unpoked patch is a future flat spot.
2
Brush the skin with vinegar and pack a salt crust over it. Roast at 160°C for 60 minutes.
60 min — timer available in cooking mode
3
Crack off and discard the salt crust; blast at 240°C (or broil) 15–25 minutes until the skin puffs into amber glass. Watch constantly — glory and charcoal are 90 seconds apart.
20 min — timer available in cooking mode
4
Rest 15 minutes; cut with a serrated knife, skin-side down. The crackle should be audible from the next room.
15 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Crusty bread or buttered rice
A sharp green salad
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
680
kcal
28g
protein
2g
carbs
62g
fat
3g
fiber
520mg
sodium
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