Siu Yuk (Chinese Crackling Pork)

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This is the most consistent Siu Yuk (chinese crackling pork) recipe that I’ve tried so far. Super crunchy crackling, creamy fat and super tender meat. Fuyoh!!!! Details Prep time: 20min SV time: 8 hours Fridge drying: 4 to 12 hours Halogen or electric oven: 20 to 40 min
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Pro-level cooking techniques made simple.


Ingredients for 4

  • 1 kg skin on pork belly

  • 1 tablespoon chinese five spice

  • 2 teaspoons pepper

  • 2 teaspoons seasalt

  • 1 teaspoon apple cider vinegar

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF

  • Step 2

    Scrap the skin of the pork belly with a chef knife to clean the skin. The skin will produce a greasy and flaky kind of crust after a few scrapes. Continue until the skin is clean

  • Step 3

    With a needle poke tool or a fork, go apeshit on the skin of that pork belly. Don’t bother about being even. Just go nuts, the more holes the better. Seriously... go nuts.

  • Step 4

    Flip the pork belly over and make some lengthwise cuts. Cut through to almost the top layer of fat. Use a sharp knife... or prepare to be frustrated. Slice carefully. It will help you cut the siu yuk into small pieces when it’s done. Do not cut until the skin. Make the cuts as even as possible, about 1.5 or 2cm apart.

  • Step 5

    Mix the five spice, salt and pepper and rub into the bottom part of the pork belly. Get it into those slices as well. Rub it in there real good. But don’t get it on the top skin part of the pork belly.

  • Step 6

    With bamboo skewers, stick the pork belly from opposite corners. This helps it retain its shape while it cooks.

  • Step 7

    Place in SV bag and seal. Before dunking, shape the pork belly into as rectangular a shape as possible.

  • Step 8

    SV the pork belly at 77 degs Celsius for 8 hours.

  • Step 9

    After 8 hours, remove from bag and dry on a rack in the fridge overnight. I usually do about 12 hours. But at least 4 to 5 hours minimum

    • Finishing Steps

    • Step 0

      Remove the pork belly from the fridge and take out that pork poking tool or fork again... Again, go nuts on it. You won’t regret it.

    • Step 1

      Wrap in aluminum foil leaving only the skin exposed.

    • Step 2

      Brush on the apple cider vinegar.

    • Step 3

      Sprinkle with some more salt.

    • Step 4

      With a halogen cooker or oven, set the temp to 200C (392F) and cook for 30 to 40 min. You’ll need to eyeball it abit to check how the crackling is forming. Works in an oven set to 240C (464F) as well. But you will need to monitor it more closely.

    • Step 5

      Chop it up caveman style and serve with Dijon or whole grain mustard.

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170.6 F / 77 C Recipe Temp
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