Some tips for perfect crackling:
1) Do NOT put seasoning on the skin, as it will burn. Season the meat part only.
2) When pricking holes on the skin, aim for LOTS of SHALLOW holes. Do NOT reach the fat layer, as the fat will bubble up through the skin and that will NOT help.
3) The pork belly piece should be flat. Trim off any excess meat to get an even height to ensure equal heat exposure on the skin.
4) Moisture is your enemy. Wipe off as much moisture as possible when instructed.
Notes on holes pricking
The meat poker I use is from here: https://amzn.to/32Tgr9x
You could tie together some satay skewers together instead, but please be careful of the splinters
I would not recommend using a knife for this, as it’s quite easy to poke too deep.
Remember, deep holes are not our friends here.
Recipe adapted from https://www.youtube.com/watch?v=Fr6xswgiIyA
500g Pork Belly
1 tsp Shaoxing Wine
1/2 tsp Salt
1/4 tsp Five Spice Powder
1/4 tsp White Pepper Powder
1 tsp White Vinegar
1/2 cup Coarse Sea Salt
Chinese Crispy Pork Belly (Siu Yuk)
- Meat Tenderiser
- 500 g Pork Belly
- 1 tsp Shaoxing Wine
- 1/2 tsp Salt
- 1/4 tsp Five Spice Powder
- 1/4 tsp White Pepper Powder
- 1 tsp White Vinegar
- 1/2 cup Coarse Sea Salt
- With the skin downwards, trim off excess meat from the pork belly to make it flat
- With the skip upwards, then using a meat tenderiser make lots of shallow holes on the skin. Do not poke too deep, you don’t want to reach the fat layer. If you don’t have mean tenderiser, you can use 4-5 satay sticks tapped together.
- Flip the pork belly with the skin downwards and rub the shaoxing wine into the meat
- Add the salt and massage into the meat
- Add the five spice powder and massage into the meat
- Add the white pepper powder and massage into the meat
- Flip the pork belly over and wipe the skin dry of any liquid or powders. Place in a fridge for 12 hours with the skin upwards.
- With the skip upwards, using a meat tenderiser make more shallow holes on the skin. Wipe off any moisture from the skin
- With the skin upwards, add vinegar and rub into the skin
- Place the pork belly, skin upwards, onto a foil and make a snug case around the sides. See video
- Pour salt over the pork belly, make sure the skin is evenly covered with salt.
- Bake at 200C for 45 mins
- Dust off all the salt from the skin and place pork belly, skip upwards on a wire rack.
- Bake at 220C for 20-30 mins, until the skin has pops evenly across. Be careful not to let the skin burn
- Cut and serve