Entrée: China – 脆皮燒肉 ▶ Cui Pi Siu Yuk (Crispy Roasted Pork Belly)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 12 hrs

Total 14 hrs

Ingredients

2 7 / 8 lb (1.3 kg) skin-on pork belly, in one slab
1 tbsp (15 ml) white vinegar (for the skin)
1 1 / 4 cups (250 g) coarse sea salt (for the salt crust)
1 1 / 2 tsp kosher salt (for meat-side rub)
2 tsp sugar
2 tsp Chinese five-spice powder
1 tsp ground white pepper
3 cloves garlic, grated or minced
2 tsp Shaoxing wine (or dry sherry)
Optional to serve: Chinese hot mustard, hoisin sauce, or a quick dip of 1 tbsp (15 ml) soy sauce mixed with 1 tsp (5 ml) rice vinegar and sliced scallions

Instructions

Pat the pork belly very dry with paper towels. Using a meat-pricking tool, metal skewer, or the tines of a fork, prick the skin all over to create many shallow holes without piercing into the meat.
Flip the belly meat-side up. Mix together the kosher salt, sugar, five-spice, white pepper, garlic, and Shaoxing wine to form a paste. Rub the paste evenly over the meat side and the sides, keeping the skin completely clean. Wipe off any paste that gets on the skin.
Place the pork belly on a wire rack set over a tray, skin side up. Brush the skin with the white vinegar. Refrigerate uncovered for 12–24 hours to dry the skin thoroughly.
Preheat the oven to 180°C/350°F. Line a rimmed baking sheet with foil. Create a snug foil “boat” around the pork that rises to just below the skin level to protect the meat and sides from direct heat.
Pack the coarse sea salt evenly over the skin in a layer about 0.5 cm (1/4 inch) thick. Roast for 60 minutes.
Remove the pork from the oven. Carefully lift off and discard the salt crust. Brush or scrape away any loose salt from the skin. Increase oven temperature to 230°C/450°F (or use the broiler/grill on medium-high).
Return the pork to the oven, skin side up and uncovered. Roast 20–30 minutes, rotating the pan every 5–10 minutes, until the skin is blistered, puffed, and deep golden. Watch closely to prevent scorching; if using a broiler, adjust distance as needed.
Transfer to a board and rest 15 minutes. For clean slices, use a heavy, sharp knife: cut crosswise into 1.5–2 cm (1/2–3/4 inch) slices, then into bite-size pieces, keeping the crackling on top.
Serve hot with your preferred sauce (mustard, hoisin, or the soy–vinegar dip). Great with steamed rice and pickled vegetables.
Leftovers: Re-crisp under a hot broiler for 3–5 minutes or in a 220°C/425°F oven until the crackling revives.