Crispy Skin Pork Belly Dim Sum (Siu Yuk)

This crispy skin pork belly is made in the Cantonese style where you will
commonly see it at Dim Sum restaurants. In Cantonese it is called Siu Yuk so
next time you are in Hong Kong make sure to order a plate or five of this
delectable and rich pork dish.

Servings: 4 people

Author:

Prep Time
4 hours

Cook Time
1 hour

Total Time
5 hours

Course:

Main Course Main Dish Dim Sum

Cuisine:

Chinese Asian Hong Kong Cantonese

Keywords:

Dim Sum Pork Belly Authentic Chinese Food

🧂 Ingredients

1 kg Skin On Pork Belly
Salt

optional

Instructions

1 Begin by patting your pork belly completely dry. You can prick the skin with a
needle or not, it is optional. However it is a popular method in Hong Kong.
2 Boil a couple liters of water and slowly pour the hot water over the pork belly
skin so it tightens up. Place the belly uncovered in the fridge for at least 4
hours.
3 Place the belly on a baking tray and into an oven preheated to 250C for 35-45
minutes, or until the skin reaches your desired crackliness.
4 Remove the belly and let sit for 10 minutes, then cut it into small bite size
squares before plating and serving. Enjoy!