Tag Archives: siu yuk

How to Make Chinese Crispy Pork Belly (Siu Yuk) หมูกรอบ

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

Ingredients

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

Print

Chinese Crispy Pork Belly (Siu Yuk)

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Pork Belly
Prep Time 12 hours 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 people

Equipment

  • Meat Tenderiser

Ingredients

  • 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

Instructions

  • 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

Video

Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.

Whatever the origin, this is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)

If you want to try making your own homemade Thai Red Curry paste, see recipe here.

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

Print

Pad Prik Khing Crispy Pork Belly

This is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)
If you want to try making your own homemade Thai Red Curry paste, see recipe here.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1.5 cups Crispy Pork Belly cut into bite size pieces
  • 1.5 cups Sugar snaps or Green Beans cut into 1.5 inch pieces
  • 75 g Homemade Thai red curry paste or adjust amount according to packet instruction
  • 15 Kaffir lime leaves sliced into really fine strips
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Fish Sauce

Instructions

  • Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
  • Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
  • Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
  • Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
  • Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
  • Add green beans. Mix well.
  • Scatter with kaffir lime leaf strips
  • Serve immediately, with steamed jasmine rice