Cantonese crispy pork belly (siu yuk) is known for its super crispy, bubbly skin and juicy, tender meat. It’s made with simple ingredients, but it really comes down to careful prep to get that perfect texture. The result is rich, savoury and really satisfying with that signature crunch.
Table of Contents
- What is Cantonese Crispy Pork Belly?
- The Secret to Perfect Light, Crispy, Bubbly Skin
- Key Ingredients
- How to Make Cantonese Crispy Pork Belly
- Frequently Asked Questions
What is Cantonese Crispy Pork Belly?
If there’s one dish I can never get enough of, it’s Cantonese Crispy Pork Belly, or siu yuk (燒肉).
Growing up in Hong Kong, some of my core memories revolve around those golden slabs hanging in the windows of local siu mei (roast meat) shops. There’s something so nostalgic about the sound of a heavy cleaver smashing through the pork crackling, and a satisfying crunch so loud that everyone sitting at your table can hear it.
I gotta say though, I failed this recipe at home so many times. My skin would always turn out rock hard and sometimes chewy.
But after plenty of trial and error, I finally managed to achieve the perfect light, bubbly and crispy skin, with juicy, tender meat and fat that literally melts in your mouth.
The Secret to Perfect Light, Crispy, Bubbly Skin
1) Moisture is your enemy
For the skin to really “pop” and become bubbly, it needs to be SUPER dry. The best way to achieve this is to just let the pork rest in the fridge (skin side uncovered) for at least 24 hours.
2) Poke as many holes as you can!
Those signature bubbles happen when the fat renders out and essentially “deep-fries” the skin from the inside out. To let that fat escape, you need to prick as many tiny holes into the skin as possible.
My top tip: I like to parboil the pork belly (skin-side down) first. This softens the skin and makes it much easier to prick. Just be careful not to pierce through to the meat! If those juices leak onto the skin, it’ll prevent it from crisping up!
3) Salt the skin
Before the pork goes into the fridge for its long nap, I like to add a generous layer of salt over the skin and let it sit for about 30 minutes.
You’ll be surprised at how much excess moisture is drawn out in such a short time. Wipe the moisture away completely before adding some white vinegar, then chilling in the fridge. It’s an extra step that makes a huge difference!
4) Brush vinegar onto the skin
Brushing a thin layer of white vinegar onto the skin might seem like a small step, but it really helps with getting that perfect crackling. It helps dry out the surface and preps the skin so it crisps up more easily in the oven/ air fryer.
As the skin dries, it tightens and can puff and bubble when it cooks, instead of staying flat and chewy. That’s how you get that light, crispy, crackly texture.
Key Ingredients
The ingredients are really simple, because with siu yuk, it’s all about technique! But each ingredient still plays an important role in getting that perfect balance of flavour and texture. You’ll find the full ingredient list and quantities in the recipe card below.
The star: Pork belly
Go for a pork belly slab with even layers of fat and meat, and most importantly, a nice flat skin.
Also, if your pork isn’t evenly cut (for example, one side is taller than the other when it’s laid flat), trim off any excess meat so it’s level. This helps it cook evenly in the oven, otherwise the higher side can burn while the lower side won’t crisp up properly.
If you don’t want to trim it, you can also place a small ball of tin foil under the shorter side to level it out.
The beauty skin treatment: Salt and white vinegar
When prepping the skin the night before, I like to salt it for 30 minutes to draw out moisture, then wipe away any liquid that comes to the surface. This step is really important for getting the skin dry enough to crisp up properly.
I prefer using fine salt because it spreads more evenly and pulls out moisture more efficiently than coarse salt, due to its greater surface contact with the skin.
Brushing a thin layer of white vinegar onto the skin helps dry it out even further and preps it to blister and crisp up in the oven. It’s a small step, but it makes a big difference to the final texture.
Five spice and everything nice
For the meat marinade, we’re making a simple Chinese five spice marinade paste. It has Chinese five spice powder, garlic powder, sugar, salt, white pepper powder, and Shaoxing cooking wine.
Note: When you’re rubbing the marinade, remember to keep it strictly on the meat side. We want the meat to be flavourful and covered with the marinade, but we need the skin to stay super dry. If you accidentally get some paste on the skin, just wipe it off immediately. Otherwise it might burn the skin or prevent it from popping!
Spicy thai dipping sauce (optional)
This step is optional, and you can enjoy the crispy pork belly on its own, but I like serving it with a spicy Thai dipping sauce (nam jim jaew).
It’s made with garlic, coriander, shallot, fish sauce, brown sugar, lime juice, water, toasted rice powder, and bird’s eye chillies.
It’s tangy, spicy, and fragrant, and pairs perfectly with the rich pork. With some white rice, this becomes a super addictive and delicious meal!
How to Make Cantonese Crispy Pork Belly
1) Prep the pork and dry the skin
Parboil the whole pork belly skin-side down for 15 minutes to remove impurities and soften the skin. Remove, drain, and pat dry. Trim the underside of the meat if needed to level it so it cooks evenly.
Once slightly cooled, use a fork to poke as many holes as possible into the skin without piercing the meat. Pat the skin completely dry. Cover with a thin layer of fine salt for 30 minutes to draw out moisture, then wipe off all the salt and liquid.
2) Season and dry overnight
Score the meat side, then rub in the marinade, making sure it doesn’t touch the skin. Wrap the meat side tightly in foil, leaving the skin exposed.
Pat the skin dry again, brush lightly with white vinegar, and leave uncovered in the fridge overnight (at least 24 hours).
3) Air fry and serve
Remove from the fridge 30 minutes before cooking. Pat the skin dry and brush with another thin layer of vinegar.
Air fry at 150°C for 20 minutes, then remove and wipe off any excess oil. Increase to 200°C and air fry for 35–40 minutes until the skin is golden, blistered, and crispy.
Rest for 15 minutes before chopping and serve with steamed rice or nam jim jaew dipping sauce.
More Classic Dishes You’ll Love
Frequently Asked Questions
I wouldn’t recommend it! The overnight drying is what helps remove moisture and gives you that light, bubbly crackling.
Poking holes helps fat and moisture escape from the skin so it can crisp up properly instead of steaming.
The pork is ready when the skin is golden, puffed up, and crispy all over with a bubbly texture.
Yes, you can use a conventional oven, just make sure the heat is high enough at the end stage to crisp the skin.
Air Fryer Cantonese Crispy Pork Belly (Siu Yuk)
2
servings45
minutes1
hourMake Cantonese crispy pork belly (siu yuk) with crispy bubbly skin, juicy meat, and perfect crackling using simple ingredients and easy prep techniques.
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Ingredients
700 g pork belly slab
- Pork marinade:
2 tsp Shaoxing cooking wine
1 tsp garlic powder
2 tsp sugar
1/2 tsp salt
1/4 tsp white pepper powder
- Spicy Thai dipping sauce (Nam Jim jaew):
3 garlic cloves, minced
2 tbsp minced coriander
1 shallot, diced
2 tbsp fish sauce
1 tbsp brown sugar
1 lime, juiced
1 tbsp water
1/2 tbsp toasted rice powder
2 bird’s eye chillies, chopped
Directions
- Parboil the whole pork belly skin-side down for 15 minutes to remove impurities and soften the skin. Remove, drain and pat dry. Trim the underside of the meat if needed to level it out so it cooks evenly.
- Once slightly cooled, use a fork to poke as many holes as possible into the skin. Be firm but don’t pierce through the meat. Pat the skin completely dry.
- Cover the skin with a thin, even layer of fine salt and leave for 30 minutes to draw out moisture. Wipe off all the salt and any liquid that’s released.
- Score the meat side, then add the marinade and rub it into the meat, making sure it doesn’t touch the skin. Wrap the meat side tightly in foil, leaving the skin exposed. Pat the skin dry again, brush lightly with white vinegar, and leave uncovered in the fridge overnight for at least 24 hours.
- Remove from the fridge 30 minutes before cooking. Pat the skin dry again and brush on another thin layer of vinegar.
- Air fry at 150°C for 20 minutes. Remove and wipe away any excess oil from the skin. Increase the heat to 200°C and air fry for another 35–40 minutes, until the skin is golden, blistered, and crispy.
- Let it rest for 15 minutes before chopping with a cleaver. Serve with steamed rice or nam jim jaew dipping sauce.
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