# Crispy Pork Belly (Siu Yuk)

Cuisine: chinese · Time: 810 minutes · Servings: 4

## Ingredients

- 1.625 lb pork belly
- 1 tbsp salt
- 1 tsp white rice vinegar
- 0.5 cup water
- 0.5 tsp five-spice powder
- 0.3333333333333333 tsp black pepper
- 0.25 tsp white pepper
- 1 tsp garlic salt
- 0.5 tsp salt
- 2 tsp ground bean sauce
- 1 tsp sugar

## Steps

1. Prepare 2 cups of water, or just enough to submerge the slab of pork belly, in a pan or wok. Turn the heat to high and bring the water to a boil.
2. Remove the parboiled pork belly from the boiling water and place it into the bowl of cold water.
3. Flip the pork belly skin-side down. Cut two long slashes into the meat side, making sure to not cut all the way through. Stop before you hit the skin.
4. Sprinkle salt over the skin and rub it all over. This will draw out the moisture, resulting in a crispier texture later. Let it sit for 5 minutes; you'll see the surface of the skin become shiny and wet. Wipe the salt and moisture off with a paper towel. To get the salt off more precisely, you can also use a knife to scrape it off.
5. Take your chilled pork belly out of the refrigerator. The skin should be very dry, almost hard to the touch. It's ready to roast!

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Source: madewithlau — https://www.madewithlau.com/recipes/siu-yuk-crispy-pork-belly
Page: https://findfood.fun/en/recipes/7507
Language: en