Hong Kong Crispy Roasted Pork Belly (Siu Yuk) Recipe Video
Ingredients
| Pork belly | 800 Gram | |
| Vinegar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Rum | 2 Tablespoon | |
| Oil | 1 Tablespoon | |
| 5 spice powder | 1 Teaspoon | |
| Honey | 1 Tablespoon | |
| Garlic slices | 4 Small (For frying) | |
| Sugar | 1 Teaspoon (For frying) | |
| Soy sauce | 1 Tablespoon (For frying) | |
| Water | 3 Tablespoon (For frying) |
Nutrition Facts
Serving size: Complete recipe
Calories 1889 Calories from Fat 1064
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 38.1 g190.6%
Trans Fat 0 g
Cholesterol 512.2 mg170.7%
Sodium 3196.3 mg133.2%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.39 g1.6%
Sugars 17.9 g
Protein 158 g315.1%
Vitamin A 1.3% Vitamin C 9.2%
Calcium 16.9% Iron 38.9%
*Based on a 2000 Calorie diet
Directions
1) Wash the meat under cold water.
2) Submerge it in a pot of water and boil for about 15 minutes.
3) Take the pork out and put it in a colander. Let the meat dry and cool down for 15 minutes.
4) Stab the pork with a knife a few times and rub the spices and salt on the flesh only.
5) Let the meat marinate for at least 1 hour, or even overnight.
MAKING
6) In a large dutch oven or iron pan, put the meat and add just enough oil to cover the skin of the pork belly.
7) Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides.
8) Let the fried meat rest until cool to the touch and cut into slices.
SERVING
9) Serve right away, while still hot.
Chef
