Crispy pork belly, or Siu Yuk (燒肉) in Cantonese, has always been one of my favorite dishes growing up in Macau. This version is crispy, juicy, and while not traditional for Siu Yuk, it pairs beautifully with Nam Jim Jaew, a Thai chili dipping sauce, and a warm bowl of rice.
ingredients
- 500–600g pork belly
- 1 tbsp Shaoxing wine
seasoning
- 1 tsp Chinese 5 spice
- 1 tsp garlic powder
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp MSG
- White vinegar (for brushing)
- Enough coarse salt to cover pork belly skin
- Neutral oil (for brushing)
nam jim jaewsauce (mix together, adjust to taste)
- 2 garlic cloves, minced
- 1 spring onion, minced
- 1 small shallot, minced
- 1–3 red chillies, minced (adjust to heat tolerance)
- 1 tbsp fresh coriander, minced
- 1.5 tbsp sugar
- 2 tbsp fish sauce
- Juice of 1 lime
- ½ tbsp toasted rice powder
method
- Prepare the pork belly – Make shallow cuts in the meat (avoid cutting into the skin). This helps seasoning penetrate and makes slicing easier later.
- Foil boat – Place pork belly skin-side up on a piece of foil. Fold the foil to create a snug “boat” to hold the pork securely.
- Pierce the skin – Use a fork to poke holes all over the skin surface, being careful not to pierce into the fat.
- Dry & season skin – Wipe off any moisture, brush vinegar onto the skin, and place the pork belly uncovered in the fridge overnight (or at least 8 hours) for best results.
- Bring to room temperature – Remove pork belly from the fridge 30 minutes before cooking. Pat skin dry, brush with more vinegar, and cover skin completely with coarse salt.
- First cook (air fry) – Place pork belly in the air fryer (or oven with air fryer function) at 170°C for 40 minutes. Middle shelf works best for even heat.
- Remove salt & crisp skin – After 40 minutes, scrape off all salt. Brush the skin with oil and cook again at 220°C for 20–30 minutes, or until the skin puffs up and becomes crispy. (Adjust temperature depending on your air fryer/oven; higher may be needed.)
- Rest & slice – Once done, remove pork belly and let it rest for 10 minutes before slicing.
- Serve – Enjoy with freshly made Nam Jim Jaew dipping sauce and steamed rice.
