Foolproof Crispy Roasted Pork / 零失败脆皮烧肉

Homemade crispy roasted pork (烧肉/siu yuk) anyone? Had a chat with hubby about the differences between Japanese char siu, siu yok,and char siu the other day. Of the three of them, I like siu yuk the most since I was a kid. Since we haven't had it for a long time, I decided to make some to fix our cravings. 

It is hard to find a big chunk of pork belly with the rind on in the supermarket here. Hence, I used smaller chunks this time and used the air fryer to roast it. Then, deep fried the surface to obtain the perfect crackling finishing. There is no need to dry the rind before roasting it. This foolproof method is easier than the traditional way of making siu yok, especially when you are making a small amount. The rind is so light and crispy. Yum!

Foolproof Crispy Roasted Pork

1kg pork belly with grind
3-4 tbsp cooking wine
2 stalks green onion

1½ tsp salt
2 tsp sugar
½ tsp 5-spice powder
¼ tsp garlic powder
¼ tsp ground white pepper

1 tbsp rock salt 

  1. Rub the pork with rock salt, set aside for 30 minutes or an hour.
  2. Bring a pot of water (enough to submerge the pork) to a boil, add in the green onion, cooking wine and pork. Cook for about 10 minutes on medium heat. Green onion and cooking wine help to remove unpleasant smell from the pork.
  3. Meanwhile, bring together the marinade ingredients in a bowl and mix well. Set aside. 
  4. Remove the pork from the pot, prick the rind with a skewer, as many holes as possible. 
  5. Turn the pork over, rind side down. Make a few slits on the top then wipe dry with paper towel.
  6. Rub the surface of the pork gently (EXCEPT the rind) with the marinade mixture.
  7. Rind side up, cover the pork with a plastic wrap. Marinate overnight in the refrigerator.
  8. Remove the pork from the refrigerator about an hour before roasting it.
  9. Preheat the air fryer at 180°C. Rind side down, roast for about 20 minutes then turn it over and continue to roast for another 20 minutes. 
  10. Remove from the air fryer. Set aside.
  11. Preheat the oil, deep fry the rind side until crackling and puffing up.
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