Roast pork belly (siu yuk) is one of the iconic preparations in the larger category of dishes known as siu mei—a collective term for meats roasted over an open fire. With its tender and luscious layers of meat and fat and its super crunchy and crispy cap of skin, you’ll find it at Chinatown barbecue shops hanging alongside lacquered roast duck, soy sauce chicken, and char siu, and sliced into neat rectangles at good dim sum places.

In this video, chef Tim Chin demonstrates how home cooks can use sous vide to cook skin-on pork belly to produce juicy, melt-in-your mouth meat, and how to guarantee that the meltingly tender skin can be transformed into a chicharron-like crust. To access the full recipe and more, visit chefsteps.com.

Crispy Cantonese Roast Pork Belly: https://www.chefsteps.com/activities/...

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[Time Codes]
0:00 - How to make Cantonese roast pork belly (siu yuk)
1:17 - How to make the cure for the pork belly
2:17 - How to find the right cut of pork belly
3:11 - Add the cure
5:04 - Sous vide the pork belly
7:07 - Air dry the pork belly
10:55 - Make the dipping salt
14:46 - Air fry pork belly
19:11 - How to carve crispy Cantonese roast pork belly

Equipment guide:
Buy a sausage pricker: https://www.amazon.com/TSM-3-Prong-Ma...

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