Crispy Roasted Pork Belly - Chinese-Style

I’m from Malaysia, a country rich in cultural diversity. While studying Engineering at the University of Nottingham, I discovered my love for cooking after moving out on my own. For this cookbook, I chose Siew Yok—a crispy roasted pork belly dish beloved in Malaysia’s Chinese community, especially during festivals and weddings.

I’m 19, born in Mayagüez and raised in Cabo Rojo. I found my passion for cooking watching my mom in the kitchen. A culinary course during the pandemic set me on this path, and I later studied at NUC. After my internship in Tennessee, I was hired full-time and now work with an amazing team led by Chef Carlos Melendez.

INGREDIENTS

INGREDIENTS FOR DRESSING
1 kg pork belly with skin
1 teaspoon Chinese five spice powder
1 teaspoon white pepper
1 teaspoon garlic powder
1 tablespoon salt (plus extra for skin)
1 tablespoon vinegar

INSTRUCTIONS

1. PREPARE THE PORK
Rinse pork belly and pat dry. Score the meat side slightly and rub with five spice, white pepper, garlic powder, and salt. Flip and poke small holes all over the skin with a fork or skewer.

2. DRY THE SKIN
Rub vinegar and a generous amount of salt onto the skin. Place the pork on a rack over a tray and refrigerate uncovered overnight (12–24 hours) to dry the skin.

3. ROAST
Preheat oven to 375°F (190°C). Roast the pork for 1½ hours. Increase heat to 450°F (230°C) for the final 30 minutes, or until the skin is bubbly and crisp.

5. SERVE
Let rest for 10 minutes before slicing. Serve with rice or noodles and your favorite dipping sauce.