Roasted pork belly with cracklings

Sio Bak / Siu Yuk / Roasted pork belly with cracklings

Course: Entree
Cuisine: Chinese
Servings: 5 servings
Author: Marvellina
The easiest roasted pork belly with cracklings you will ever make. No poking and scoring the skin to get those crackles (that still never showed up!). Never fails to give you that nice crunchy crackles EVERY TIME !
Print Recipe

Ingredients

Instructions

To prepare the day before:

  • Mix the wine, brown sugar, five-spice powder (if using) and salt in a small bowl. Place the pork belly in a container and gently pour in the marinade and use your hand to kinda rub the marinade into the meat and leave the skin out. Once you are done, pat the skin dry and put in the refrigerator without cover for at least 12 hours
  • When ready to be roasted, preheat your oven to 375 F. Line your baking sheet with heavy duty aluminum foil and then place a roasting rack on top of it. Place another layer of aluminum foil on top of the roasting rack. Transfer the pork belly to the aluminum foil and fold all the sides up, leaving about 1-inch on top. Gently pour the salt on top of the skin to form about 1/2-inch of salt layer. Pop it into the oven and let it roast for the next 1 hour and 30 minutes
  • After 1 hour and 30 minutes, remove from the oven and gently remove the crust of salt off the skin. Brush the skin with some cooking oil. Carefully fold the aluminum foil down a little bit and then place the pork belly at the lowest rack of the oven and turn the boiler to low. This is the part when the cracklings start to form. Watch it carefully, as you don't want them to burn. Some spots may get burn quicker than the others, I use an aluminum foil to cover the part that has crackled and started to get burn. Let it roast until you are happy with the cracklings. Remove from the oven and let it sit for at least 15 minutes before slicing
  • When ready to slice them, I found it easier to turn the skin side down on the chopping board and slice while applying gentle pressure on the knife to break off the pieces. Serve with your favorite chili sauce or on its own

Notes

This can be served on its own or with rice, noodles (I make everything work with noodles), sandwiches (banh mi came to my mind) :)