How to Make Sous Vide Crispy Pork Belly (Siu Yuk 燒肉)

The best part of Cantonese Roast Pork aka Siu Yuk is the crackling. Kevin would probably just eat that part if he could. But what about the rest of it? Would it be possible to make the perfect Cantonese roast pork in the sous vide? Would the sous vide give the pork belly the right balance of tender meat, rendered fat, and crispy pork skin?

After doing this experiment, it’s definitely a good start and makes a good BBQ roast pork. However, there’s still room for improvement - we’ll get on that and report back!

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Ingredients
- 2 lb Pork Belly
- 2 teaspoon Five Spice Powder
- Generous amount of Salt
- 2 teaspoon Rose Wine
- ½ teaspoon White Pepper
- 2 teaspoon White Vinegar

Recipe
- Set water bath to 155F (68C).
- With the pork skin side down, generously salt and rub in 5 spice powder and white pepper onto the meat side.
- Place into bag, add 2 teaspoons of rose wine, and seal.
- Sous vide for 12 hours at 155F (68C).
- Once the time is up, remove the bag from the sous vide and place it into an ice bath.
- Remove pork from the bag, and place onto a chop board.
- Pat the skin dry. Using the meat tenderizer, puncture the skin all over.
- Wipe dry again, then brush the skin side with vinegar.
- Add a generous layer of salt on the skin.
- Wrap the meat portion of the pork belly with foil, leaving the skin exposed.
- Place onto a baking sheet and into the fridge to air dry overnight without covering.
- When ready to finish, heat the oven as high as it will go or to broil.
- Wipe off any excess salt. Once again, puncture holes using the meat tenderizer all over the skin.
- Wipe the skin very dry before placing into the oven.
- Once the skin has bubbled all over and turned golden brown it’s ready to remove from the oven. Watch carefully as the skin can burn fairly quickly, especially if using broil.
- Set aside to cool completely, chop, and serve.


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