Crispy Skin Pork Belly Recipe

This recipe will teach you how to make THE CRISPIEST Skin Pork Belly without overnight salting or a heavy layer of salt you have to remove from the pork skin!

Also known by the Chinese words Siu Yuk, this recipe was determined through attempting multiple things I was told by others as well as trying online suggestions. After experimentation here is what worked for me.  There are many ways to do this but hopefully you will try this success and be as giddy as I was that I did this in 1 hour and 50 minutes flat and did not have to salt, whip off liquid and all the other things you are told you have to do.  Let me know how yours came out.

Serving Size 2-4

Yield 16 pieces

Duration 1 hour 50 minutes

Ingredients 

1 Pork Belly with skin

3T Knotty Wood BBQ Rub https://knottywoodbbq.com

2t White Vinegar

2T Avocado Oil (do not substitute for other oil)

Pink Himalayan Sea Salt (not white Kosher salt)

1T 5 Spice Powder (4"x3" pork belly with skin)

Instructions

Part 1

• Wash your pork belly and dry it completely. It needs to be BONE dry.
• Cut into 4"x3" manageable pieces. This size is good for 2-3 people for an appetizer.

• Puncture the top of the skin with a fork, or corn on the cob holder with sharp tips at least 100x. • If you are angry and frustrated you can go at least 200x!  This is very important and you cannot over puncture the top. Make sure you only puncture the fat and do not go down into the meat. Just the top of the fat is all you need.

• Make a criss cross pattern like my photo on the top of the fat. You only need to go 1/8" deep.

• Score the bottom of the pork meat about 1/4" deep across the bottom in a similar pattern.

• Put the pork belly skin down and season meat with Knotty Wood BBQ Rub and 5 spice powder. You can also use 90% brown sugar and 10% salt mix if you do not have the rub listed but trust me it makes your life easier and the pork tastier!

• Now get that rub inside all of the MEAT crevasses and make sure it's throughly coated. DO NOT GET ANY RUB ON THE SKIN so make sure the skin is face down when doing this.

• Wrap tin foil around the meat up to just below the skin so that the skin is exposed on top but the meat is surrounded with a "foil boat". (https://medium.com/drax/the-tin-foil-boat-challenge-33e08e7574d1) is a good example.

Part 2

PREHEAT OVEN TO 225-250ºF

• Once meat is covered with foil and top is exposed brush the top with the vinegar. You only need 1tsp and brush it across the top of the skin all over. It looks like nothing but trust me. Don't soak the top.

• After 2-3 minutes, brush the top with the avocado oil. Again, 1tsp.

• Make sure foil boat is nice and snug around the meat and set on baking rack and put in oven on middle rack.

• Wait 1 hour and turn up oven to 350º.

• Wait 40 minutes and turn oven to broil and move to upper rack.

• Wait 5 minutes and check on top (mine took 10 minutes) to ensure it is puffed up and crispy without burning. You want to see a little char like in the photo as that ensures the pork fat is all rendered and crispy down to the meat.

• If not crispy enough, let it go another 5 minutes or whatever you think it will be based on your observations.

• Remove and let cool for 10 minutes sitting in the foil boat

• Remove from foil boat and place skin side on the cutting board and cut your pieces.

• Enjoy not waiting 2 days and doing it in 1 hour and 50 minutes flat!

Tag appetizer