Siu yuk is definitely one of my favorite pork belly preps.
I think anyone who attempts it should get a jaccard. A fork does not do the job as well. What sets this preparation apart is all those holes in the skin, which makes for an airy, light crust. Lots of roast pork comes with crispy skin, but it’s not the same. You are shooting for tiny little bubbles, lots of them, in siu yuk rather than big blisters, or worse, smooth skin.
I like to roast until tender then turn the broiler to low and let it slowly crisp up.
I actually put a salt crust on my pork belly before roasting and then roast without. You can make this without the blanching step, but it’s much easier to pork all those holes on blanched skin.
Any leftovers become Thai crispy pork belly with Chinese (now just regular) broccoli.
Another favorite is twice-cooked pork belly. I like that this dish tastes as good at home as what you get in restaurants:
I also love this preparation, which has a different texture from double-cooked pork even though ingredients are similar:
