Siu Yuk (燒肉)

Siu yuk is the crown jewel of Cantonese siu mei — the hanging roasted meats that colour every Chinatown window in amber and mahogany. The pork belly is marinated in five-spice from below while the skin is pricked, dried, and blasted with heat to create a crackling so shattering it can be heard across the table.

Serves: 4–6

Ingredients

• 1 kg (2.2 lb) skin-on pork belly, in one piece

Meat-side marinade:

• 1 tsp five-spice powder
• 1 tsp white pepper
• 1½ tsp salt
• 1 tsp sugar
• 2 tsp Shaoxing rice wine
• 1 tsp soy sauce
• 3 cloves garlic, grated

Skin cure:

• 1 tsp fine salt
• 1 tsp rice vinegar or white vinegar

To serve:

• Steamed jasmine rice
• Hoisin or sweet mustard dipping sauce
• Sliced cucumber

Instructions

1. Score the pork flesh in a crosshatch 1cm (½ in) deep but do not cut the skin. Rub the meat-side marinade into the flesh and scored cuts only.
2. Pat the skin very dry with paper towels. Using a metal skewer, prick the skin all over — hundreds of tiny holes. Rub salt and vinegar into the skin. Leave uncovered in the fridge on a rack for at least 8 hours (overnight preferred) to dry out the skin completely.
3. Preheat oven to 230°C (450°F). Place pork skin-side up on a rack over a foil-lined tray. Roast 25–30 minutes until the skin begins to bubble and blister aggressively.
4. Reduce heat to 180°C (350°F) and roast a further 25–30 minutes until the internal temperature of the meat reaches 70°C (160°F).
5. If the skin has not fully crackled, switch to the grill/broiler on high for 3–5 minutes, watching closely to avoid burning.
6. Rest 10 minutes before slicing — use a cleaver through the crackling with one firm chop.

Cook's Notes: The overnight skin-drying step is non-negotiable — moisture is the enemy of crackling. A fan-assisted oven greatly improves results. Dip the blade in boiling water before slicing for cleaner cuts.