Chinese · dinner, lunch
Siu Yuk (Cantonese Crispy Roast Pork Belly)
Video by Made With Lau on YouTube · Open on YouTube
- Keto (1.8 g net carbs a serve)
- Dairy-free
- Nut-free
Contains: Gluten, Soy. Check labels on stock, sauces and spice mixes.
Cantonese crackling pork belly with a dry spice rub and just 1 tsp sugar: under 2 g net carbs and about 28 g protein a serve, over 80% of the energy from fat, and rich in vitamin B12 and selenium.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Bring a pot of water to a full boil. Dip the pork belly skin-side down for about 1 minute, then meat-side down for 30–45 seconds. Move it to cold water, scrape the skin clean and pat dry. 0:32
- Prick the skin all over with a fork or toothpicks, going right through the skin — the more holes, the crispier it gets. 2:29
- Turn it over and score the meat side in a shallow grid, stopping short of the skin. Rub in the mixed five-spice, peppers, garlic salt and ½ tsp salt. Stir the leftover rub with the bean sauce and sugar and spread it on the meat only. 3:33
- Set the pork skin-side up on a foil tray with raised edges. Rub the 1 Tbsp salt over the skin, leave 5 minutes, then wipe off the salt and moisture and brush on the vinegar. Refrigerate uncovered for 10–12 hours until the skin is very dry. 6:21
- Heat a full-size oven to 375 °F (190 °C). Put ½ cup water in a roasting pan with a rack and set the pork on it. Turn the oven down to 350 °F (175 °C) and roast 20–25 minutes. 10:43
- Raise the heat to 400 °F (205 °C) and roast another 30–35 minutes until the skin is puffed and crackling, checking through the oven light near the end. (In a toaster oven use temperatures 25 °F higher.) 12:06
- Rest the pork for 1 hour, then cut it skin-side up along the scored lines into bite-size pieces. 12:53
Tip. Rice is the usual partner; for keto, serve it with steamed greens such as gai lan. Nutrition is for the raw belly: fat that renders into the pan isn't subtracted. Leftovers keep 2–3 days chilled; re-crisp in the oven or air fryer.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 1%
- Protein 16%
- Fat 83%
Fits keto: 1.8 g net carbs a serve, with 83% of the energy from fat.
One serve has about 51% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High65%
1.6 µg a serve, mostly from skin-on pork belly (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-3 High42%
0.7 g a serve, mostly from skin-on pork belly (98%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Selenium High27%
15 µg a serve, mostly from skin-on pork belly (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc Source19%
2.1 mg a serve, mostly from skin-on pork belly (94%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B6 Source15%
0.2 mg a serve, mostly from skin-on pork belly (96%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Show the other 10
Potassium8%
400 mg a serve, mostly from skin-on pork belly (96%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron5%
0.9 mg a serve, mostly from skin-on pork belly (80%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin E5%
0.7 mg a serve, mostly from skin-on pork belly (96%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium2%
10 mg a serve, mostly from skin-on pork belly (73%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Calcium1%
14 mg a serve, mostly from skin-on pork belly (65%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A1%
6.5 µg a serve, mostly from skin-on pork belly (85%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C1%
0.6 mg a serve, mostly from skin-on pork belly (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin K1%
1.5 µg a serve, mostly from ground bean sauce (58%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate1%
2.6 µg a serve, mostly from skin-on pork belly (70%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Made With Lau; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.