Chinese Roasted Pork Belly (Siu Yuk)

Crispy, crackling and juicy. The same cut of the pig that bacon comes from is also my favorite cut of pork to cook on the regular. The skin getting crispy and crunchy, but the meat staying juicy is everything. It's a bit time-consuming, but worth it.

2 lb pork belly, skin-on

Coarse salt

Canola or Peanut Oil

Pepper, to taste

With a utility knife, score the skin about 1/4 inch deep. Rub all over with salt. Cover with a paper towel and let sit in the refrigerator for 24 hours. Doing this will dry the pork skin and ensure that it gets nice and crispy.

Preheat the oven to 400 degrees. With a paper towel, dust off the salt from the pork belly. Place meat side up in a roasting pan. Rub with oil and sprinkle with salt and pepper. Roast for 1 hour.

After 1 hour, increase the oven heat to 425 degrees. Flip the pork belly skin-side up. Roast for 1 more hour, until the skin puffs and crackles.

Let rest for 10 minutes. Cut into pieces and serve with rice or salad.