Crispy, Crunchy, Cantonese Pork Belly

From the creator

Pork so crispy you can hear it just by looking! There are few foods as emblematic of siu mei (open-fire roasted meat) than Cantonese roast pork belly, or siu yuk—fragrant, succulent meat hiding beneath a uniform layer of golden brown, super-crispy skin. You’ll need: 5 g Sand ginger, dried 4 g White peppercorn 48 g Kosher salt, divided 0.5 g Five-spice powder 3 g Granulated sugar 1 g Monosodium glutamate (MSG) 900 g Pork belly, skin-on, center cut Equipment: Spice grinder Digital scale Flat-bottomed carbon steel wok 1/4 Sheet pan(s) Baking/Cooling rack(s) Joule® Turbo Sous Vide 1-gallon Ziplock-style freezer bag(s) Sausage pricker Breville Joule® Oven Air Fryer Pro Heavy-duty aluminum foil Crisp it up: Grind sand ginger and white pepper into a fine powder and combine with 16 g salt for your cure. For dipping salt, pulse remaining 32 g salt until a fine table salt and cook until it starts to turn amber. Add five-spice powder and reserved mixture of ground sand ginger and white pepper, cook until fragrant. Remove from heat, add sugar and MSG. Place pork belly, skin-side down, on sheet pan and add cure mix evenly. Refrigerate for at least 8 hours and up to 24 hours. Heat sous vide bath to 154 °F / 68 °C and transfer pork to ziplock bag, seal it up. Cook the pork in sous vide bath for 16 hours using wire rack to weigh it down. Remove pork from bag and transfer skin-side up to prepared sheet pan. Using a thin skewer or sausage pricker, poke holes all over skin at even int

Published 2026-02-06 · Watch on YouTube ↗
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