Servings: 4 servings
Calories: 312kcal
Ingredients
- 600 g pork belly skin-on
- 2 tsp salt
- 1 tsp five-spice powder
- 1/2 tsp white pepper
- 1 tsp rice vinegar
- Keto hoisin or chili oil for serving
Instructions
- Pat the pork belly skin completely dry. Score the skin in a tight crosshatch pattern, being careful not to cut into the meat.
- Rub the underside meat with five-spice and white pepper. Brush the skin with rice vinegar, then rub the salt generously into the scored skin.
- Leave uncovered in the fridge for at least 2 hours, or overnight, to dry the skin further.
- Roast at 220C (425F) for 45-50 minutes, until the skin is deeply blistered and crackling. If needed, finish under the broiler for 2-3 minutes to fully crisp any soft patches.
- Rest 10 minutes, then cut into bite-sized cubes.
- Serve with keto hoisin or chili oil for dipping.
Notes
Chef's Tip: A bone-dry, well-salted skin is the entire secret to crackling - the drying time in the fridge matters as much as the oven. Keto Swaps: none needed - pork belly siu yuk is naturally low-carb as written.
Nutrition
Calories: 312kcal | Protein: 19g | Fat: 26g
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About This Dish
Siu yuk, cut down to bite-sized pieces, is Cantonese roast pork at its most snackable — a dry-brined, deeply scored skin that shatters into shards of crackling over juicy meat.
No substitutions needed here; well-made pork belly siu yuk is already exactly as keto as it looks.