Crispy Pork Belly [The EASY Way I Cook Chinese Siu Yuek] 

No oven, no air fryer, no problem. You’ll learn how to pick out pork belly to how to season and make a super crispy skin, the Chinese way.
A nice frying pan with a lid is all you need to make roasted crispy pork belly at home. This Chinese style Siu Yuk with crunchy skin is made with traditional Chinese ingredients and once you take a bite into one you won’t believe why you didn’t make this sooner.
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INGREDIENTS:
500g (17.5oz) Center Cut Pork Belly
White Vinegar
1/4 Teaspoon Chinese 5 Spice Powder
1/2 Teaspoon Salt
1/4 Teaspoon Sugar
1/2 Teaspoon Baking Soda
2 Tablespoon Chinese Cooking Wine
Clean surface of pig skin of hair by using a knife gently scrap or pull hair out. Fill a shallow fry pan with enough water to cover the pig skin. Heat water to a simmer on low heat. Add 1/2 teaspoon baking soda plus 2 tablespoons Chinese cooking wine and mix.
Parboil skin side for 5 minutes then parboil other side for another 5 minutes. Then remove and dry the pork belly. Cut well spaced slits from lean meat to where it meets fat. Mix 1/4 teaspoon 5 spice powder, 1/2 teaspoon salt and sugar together. Then rub the mixture on the meat side making sure to rub mixture into the cuts of meat.
Flip to skin side and spread 1/4 teaspoon on salt all over skin side. Then polk a lot of holes with a fork. The more holes the better. Make sure poke holes on the edge of skin.
Fill a shallow plate with enough vinegar to cover pork skin. Use a paper towel to clean of extra salt on pork skin then place skin side down into vinegar. Let sit for 20 minutes.
Wipe dry the vinegar and moisture on pork belly. Place chopsticks on a plate and place pork belly on top. You will need to refrigerate pork belly at least over night but two days is best.
When ready to cook take pork belly out and let come to room temperature. Brush a little bit of vinegar and add another 1/4 teaspoon of salt ten minutes before placing in fry pan.
Again wipe off the excess salt.
Heat the pan on high, when it smokes add enough oil to cover surface of pan. Then lower the heat to lowest setting. Drop in pork belly and put lid on.
It should take about 30 to 35 minutes to cook. If you’re doing this for the first time check every 5 to 10 minutes making sure the skin doesn’t burn. You should move the pan around ever so often so the fire can evenly cook the skin and give it a crispy texture.
When you take it off the pan BE sure to let pork belly rest for 10 to 15 minutes. If you cut straight into it right away the juices will just flow right out. Be patient and you will be rewarded. Enjoy!
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