Siu Yuk
Crispy Pork Belly with Ginger Green Onion Sauce
I had some leftover pork belly, and I made this recipe to use it up. It's a very traditional Hongkonese snack.
I followed the directions closely, but perhaps my oven was too hot because the pork was overcooked after 90 minutes. If I made it again, I'd check at the hour mark.
The original recipe called for broiling it in the oven. However, my oven has a broiler drawer, rather than an in-oven broiler (like my former electric oven did), so that's what I used. That was a big mistake. The skin on the pork burned very quickly. I cut it off and was able to eat the pork, but it was pretty dry, probably from being overcooked. It was also too salty, I wouldn't use so much sea salt if I made it again (put a thin layer rather than a thick one).
I did enjoy it with the green onion sauce, which gave it a measure of freshness. Still, I've enjoyed other pork belly recipes much more, so I doubt I'd make this again.
Crispy Pork Belly with Ginger Green Onion Sauce
Ingredients
For the pork
- 2 tsp salt
- 1 tsp sugar
- 1/2 tsp Chinese five spice powder
- 1/4 tsp ground white pepper
- 3 lbs boneless pork belly
- 2 tsp Shaoxing wine
- aluminum foil
- 1 Tbsp rice wine vinegar
- coarse sea salt
For the sauce
- 1 bunch green onions, sliced
- 1" ginger root, peeled and sliced
- 1/4 cup peanut or vegetable oil
- 1 tsp salt
Directions
In a small bowl, mix together the salt, five spice powder and pepper. Set aside.
Pat the pork belly dry with paper towels. Rub the Shaoxing wine onto the meaty sides of the pork belly and then rub the spice mixture. Place skin up in a baking dish and marinade, uncovered, for 12 to 24 hours.
Preheat oven to 375°F.
Make a mold with the aluminum foil large enough to tightly fit all the pork in a single layer. Place the pork belly in the mold, skin side up, and the mold on a baking sheet. With the point of a sharp knife, poke a lot of holes onto the pork skin. Pour the rice vinegar on the pork and cover with coarse salt. Bake for 60-90 minutes.
Remove from the oven and wipe off the layer of salt. Transfer to a new mold made of aluminum foil and broil in the oven for 5-20 minutes, or until the skin is golden.
While the pork is cooking, make the sauce. Using a mini-chopper or blender, pure the green onions and ginger together. Heat the oil over medium heat, and once hot remove from heat and add the onion-ginger mixture and the salt. Mix well and serve with the pork.
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Adapted from Amber Corkin's recipe at sofab food
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