Pages - Menu


Chinese Crispy Roast Pork Belly or Siu Yuk

It has been quite a while since I last updated!  Just too busy with work and with my life at the moment!  Well I had a bit of time to whip up something gorgeous and that is really close to my heart lol...........CHINESE CRISPY ROAST PORK BELLY! or Siu Yuk 烧肉. You will see these piggys hanging next to roast ducks display windows at pretty much any chinese butcher.....and I can't resist but looking how yummy and bubbly the crispy crunchy crackle looks on the pork meat.  YUMMMMMMMMMMM.

It looks hard to make but oh my it was so easy to make!  The ingredients are already available in my pantry so all I needed was the pork belly!

What you need:
2kg of young pork belly
1TBS of rice wine vinegar
1TBS of salt

1 TBS of salt
1 TBS of sugar
1 cube of preserved or fermented bean curd
1 TBS of Chinese five spice powder
1 TBS of chopped garlic


Boil water and mean while clean pork belly and poke holes or incisions all over the skin with a knife or anything that is sharp.   Lay pork into a deep tray/bowl and pour the boiling water over the pork belly and blanch quickly.  Take it out and submerge into water or ice to stop it from cooking.   Dry the pork with a clean towel and put in fridge to dry out even more.

Meanwhile, add all the marinade ingredients together into a mixing bowl (except for vinegar) and make sure to mix the bean curd thoroughly.

Okay now with the pork, lay skin side down onto a baking tray and rub the marinade all over the meat (not the skin....the skin has be dry).  Marinate for 1 hour or overnight.

Preheat oven to about 220c for 20 minutes.  Lay the pork skin side up.   Rub skin with some salt (not too much).   Put into oven for about 25minutes and you will see it turn brown and start to crackle and bubble.  Take out and poke more holes/incisions into the skin and brush it with rice wine vinegar.  Careful at this stage cause it will pop/bubble more.   Put the tray back into the oven and roast for another 20 to 35 minutes.

Tap the pork skin with a spoon and when you hear that 'sound' it is sure ready!   If it looks charcoal then just brush/scrape it off with a knife.  Let it rest for 15minutes or so and cut it up and eat immediately!


  1. Crazy! my favorite I need Siu Yuk now! I'm familiar with this method and it makes for a delicious pork belly.

    Thank you!

  2. Looks absolutely wonderful. Really succulent and juicy. I'll have to try the recipe one day.

  3. in present, is very fashionable this crspy in my country...Romanian:)

  4. Yes...my favourite! You actually make it sound so easy to make. I have to try. Thanks very much for sharing.

  5. Ohh man that looks amazing! Always wondered how they make that...have you got a recipe for braised pork belly in red wine by any chance? Had it when I was in china and it was INCREDIBLE!
    Thanks for sharing :)

  6. Hi

    Thank you for posting this recipe. I tried it and it taste very authentic.

    The only problem i had was that the skin was not crispy. No matter how long I had it in the oven... Turned brown but not crispy.

    I wonder what went wrong ! Any clue ?

    Would love to hear from you about that !


    1. Check your oven temp. Might be lower than you think!

  7. That looks so delicious! I would definitely try this one. Thanks a lot.

  8. The best dish that i can imagine ever!..Can't wait to try this over the weekend. My kids will surely love this

  9. Looks absolutely wonderful. Really succulent and juicy. I'll have to try the recipe one day.

  10. yummmmm i need to stop looking at your blog when im hungry