Crispy Cantonese Roast Pork Belly

Siu yuk hangs in the windows of Cantonese roast meat shops next to char siu and roast duck, and the crackle when the cleaver goes through is the whole point. The skin needs to be bone dry, so an overnight rest uncovered in the fridge is essential, and a salt crust during the first roast pulls out even more moisture. Do not skip poking the skin all over; those tiny holes are where the bubbles form. Chop it skin side down for clean cubes.