Crispy Pork Belly Siu Yuk Recipes
INSTANT POT CRISPY PORK BELLY
You gotta make this Ultra-Crispy Instant Pot Pork Belly (Roasted Pork Belly) aka Siu Yuk (Chinese: 燒肉). Easy to make with few pantry ingredients. Super juicy, tender, flavorful meat top with ultra crunchy crackling skin. You'll be addicted to this super tasty bite of heaven!
Provided by Amy + Jacky
Categories Main
Time 1h15m
Number Of Ingredients 12
Steps:
- Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).
- Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.1" Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release1.25" Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural ReleaseTurn the Venting Knob to Venting Position. Open the lid.
- Prep Pork Belly Skin: Remove & place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings. Pat the skin really dry again with paper towels. Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.
- Broil in Oven/Air Fryer: *Pro Tip: It's best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the "Broil" function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy. *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Broil" button, set Temperature to 400°F and Cooking Time to 20 minutes.*Note: You'll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes. *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.
- Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes! You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~
Nutrition Facts : Calories 610 kcal, Carbohydrate 3 g, Protein 11 g, Fat 60 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 1176 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE CRISPY ROAST PORK (SIEW YUK)
This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing... the skin doesn't stay crisp in the fridge, so enjoy it all the night you make it.
Provided by Member 610488
Categories Pork
Time 9h15m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
- Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
- When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
- After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
- When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
- Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.
Nutrition Facts : Calories 558.9, Fat 43.1, SaturatedFat 14.4, Cholesterol 161, Sodium 583.8, Carbohydrate 0.8, Fiber 0.1, Protein 39.1
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