The Crispiest and Crunchiest Cantonese Roast Pork Belly (Siu Yuk)

A Modernist Approach to Siu Yuk

Cantonese roast pork belly, or siu yuk, is celebrated for its dual textures: melt-in-the-mouth, luscious meat topped with an intensely crispy, blistered skin. Traditional recipes require precise oven temperature control and overnight air-drying. In this masterclass, Chef Tim Chin of ChefSteps introduces a modernist approach, using sous videSous VideVacuum-sealed cooking in a temperature-controlled water bath for absolute doneness control. to tenderise the meat and fat followed by precision air-frying. This technique minimises guesswork, delivering a consistent, professional-grade result.

Precision Moisture Management

The secret to perfect crackling lies in moisture control. Chef Chin explains how to prepare the skin by pricking it extensively with a sausage pricker. This allows rendering fat to bubble through and steam to escape, which is vital for that sought-after chicharron-like texture. After a precise sous videSous VideVacuum-sealed cooking in a temperature-controlled water bath for absolute doneness control. cook to soften the tissues, the pork undergoes an air-drying phase. Drying the skin thoroughly ensures that when the belly meets the dry, high-velocity heat of the air fryer, the skin rapidly puffs into a light, crisp lattice.

Seasoning and Finishing

Flavour is built through a dry cure applied carefully to the meat side, ensuring the skin remains dry and clean. A custom dipping salt provides the finishing touch, cutting through the richness of the rendered fat. By separating the cooking of the meat (via sous videSous VideVacuum-sealed cooking in a temperature-controlled water bath for absolute doneness control.) from the puffing of the skin (via air frying), chefs can achieve perfect edge-to-edge doneness without drying out the pork.