Siu Yuk

🥘 Ingredients

• pork belly 2 ½ lb
• kosher salt 2 tsp
• sugar 2 tsp
• Chinese five-spice powder 1 tsp
• white pepper ½ tsp
• Shaoxing wine 1 Tbs
• coarse sea salt 1 tsp

1. 1

   Blanch pork belly skin-down in a pot of boiling water for 5 min , then lift it out and dry the skin with a cloth until it squeaks.
2. 2

   Rub kosher salt , sugar , Chinese five-spice powder , white pepper and Shaoxing wine into the meat and the cut sides of @&( timer , keeping every grain off the skin — seasoning up there pulls water back into it.
3. 3

   Prick the skin of @&( timer all over with a skewer until it is stippled like a thimble, rub coarse sea salt across it, and stand it uncovered on a rack in the fridge to 12 hr .
4. 4

   Roast @&( timer skin-up on a rack over a foil-lined sheet pan in a 325°F (160°C) oven for 1 ½ hr , until the meat is tender and the skin is dull and tight.
5. 5

   Turn the oven up to 465°F (240°C) and blast @&( timer 25 min , until the skin has blistered right across, then 15 min and chop it into 1-in squares.