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This recipe guides you through creating unbelievably crispy, crackling Cantonese-style pork belly (Siu Yuk) at home. With a juicy, flavorful meat layer and a perfectly puffed, crunchy skin, it's a dish that rivals any you'd find in a Chinatown restaurant. Two methods are provided: a classic oven roast and a surprisingly effective, faster air fryer version.
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Blanch, cool, and scrape the pork belly skin until clean and dry. → Score the meat, apply spice rub, salt the skin, and let it dry uncovered in the fridge for 24 hours. → Cook the pork belly using either the oven or air fryer method until the meat is tender. → For the final stage, cook at a high temperature (425°F in oven, 400°F in air fryer) until the skin is puffed and exceptionally crispy. → Rest the pork belly for at least 15-30 minutes before slicing and serving with rice and sautéed bok choy.
Blanch, cool, and scrape the pork belly skin until clean and dry. → Score the meat, apply spice rub, salt the skin, and let it dry uncovered in the fridge for 24 hours. → Cook the pork belly using either the oven or air fryer method until the meat is tender. → For the final stage, cook at a high temperature (425°F in oven, 400°F in air fryer) until the skin is puffed and exceptionally crispy. → Rest the pork belly for at least 15-30 minutes before slicing and serving with rice and sautéed bok choy.
This recipe guides you through creating unbelievably crispy, crackling Cantonese-style pork belly (Siu Yuk) at home. With a juicy, flavorful meat layer and a perfectly puffed, crunchy skin, it's a dish that rivals any you'd find in a Chinatown restaurant. Two methods are provided: a classic oven roast and a surprisingly effective, faster air fryer version.
Bring a pot of water to a boil. Place the skin-on pork belly skin-side down and boil for 1 minute. Flip and boil the meat side for another 30 seconds.
Immediately transfer the pork belly to an ice bath to cool it down completely. Once cool, place it on a wire rack and pat thoroughly dry with paper towels.
Using the back of a knife, scrape the surface of the skin to remove any impurities and excess moisture. Pat dry one more time.
In a small bowl, mix 2.5 tsp kosher salt, 1.5 tsp sugar, 0.5 tsp white pepper, and 0.5 tsp five-spice powder. Add 2 tsp Shaoxing wine to form a paste.
Flip the pork belly meat-side up. Score the meat in a crosshatch pattern, about half an inch deep. Rub the spice paste all over the meat and into the crevices, avoiding the skin.
Using skin-on pork belly is absolutely essential for this recipe; you cannot achieve the crispy skin without it.
The most crucial element for crispy skin is dryness. The 24-hour uncovered refrigeration is not skippable.
When applying the spice rub, be careful not to get it on the skin, as it can burn during the high-heat crisping stage.
Poking many holes in the skin before the final crisping stage helps it puff up evenly and become extra crunchy.
Let the pork belly rest for at least 15-30 minutes after cooking to allow the juices to redistribute, ensuring a moist result.
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