Siu Yuk, Cantonese Roast Pork Belly with Glass-Crisp Crackling

What you need

• 1 kg (2 1/4 lb) pork belly, skin-on, boneless, even thickness
• 1 tsp Chinese five-spice powder
• 1 tsp sugar
• 1/2 tsp white pepper, ground
• 1 tbsp Shaoxing wine
• 2 tbsp coarse salt, 1 tsp for the meat side, the rest for the skin
• 2 tbsp white vinegar
• hot mustard, for serving

Method

Restated from the original video

1. 1

   Place the pork belly skin-side up on a rack in the sink and pour a kettle of boiling water slowly over the skin. Pat completely dry with paper towels.

2. 2

   Prick the skin all over with a sharp skewer, about 1 cm (1/2 in) apart. Push straight down and stop before the meat.

3. 3

   Mix the five-spice, sugar, white pepper, Shaoxing wine and 1 tsp of the salt. Rub it into the meat side and the sides of the pork. Keep the skin clean.

4. 4

   Brush the skin with 1 tbsp of the white vinegar and pat dry again.

5. 5

   Fold a sheet of foil up around the sides of the pork like a tray, so the skin stays uncovered. Set it on a rack over a tray, skin-side up.

6. 6

   Refrigerate uncovered for 8-10 hours, until the skin feels dry and leathery.

7. 7

   Take the pork out 30 min before roasting and heat the oven to 180 °C (350 °F).

8. 8

   Brush the skin with the remaining vinegar and rub the remaining salt over it in an even layer.

9. 9

   Roast on the rack for 60 min.

10. 10

    Lift off the hardened salt crust. Raise the oven to 230 °C (450 °F) and roast for 15-25 min, watching closely, until the skin swells into crisp golden blisters. Cover any spot that darkens too fast with a scrap of foil. The meat must reach at least 74 °C (165 °F) inside.

11. 11

    Rest for 15 min, then cut the pork into strips through the crackling with a heavy knife or cleaver, skin-side down.

12. 12

    Serve with mustard.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.