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Crispy Roast Pork Belly (Siu Yuk)

   

soiyuk

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Home-made crispy roast pork belly (Siu Yok/Shao Rou/脆皮燒肉) may sound daunting, but it is actually quite easy, thanks to the oven doing the bulk of the work. Most of the preparation time is a no-work zone – chilling the marinated meat in the fridge, or slow-roasting it in the oven. Home-made crispy roast pork  is superior to store-bought ones because of the super crispy and crackling skin. It is so crispy that you can hear the nosiy, firecracker music as you are slicing the meat and eating it. Feel free to increase the quantity of meat in this recipe (adjust the marinade ingredients accordingly) so long as they occupy one layer in the oven during roasting. If you have leftover roast pork, you can use them in your stir-fries and fried rice.

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Crispy Roast Pork (Siu Yuk) Recipe (Step-by-Step)
Making crispy roast pork (siu yuk) Use kitchen tweezers to pull out stray hair on the pork belly skin, if any. Use a knife to scrap the skin for a few minutes to remove impurities. Rinse pork belly stab and pat dry with paper towels.
Making crispy roast pork (siu yuk) Holding a small knife in a stabbing action, make short diagonal slits with the tip of the knife on the surface of the skin (but not cutting into the meat) at random. Tip: You can ask the market butcher to do this for you.
Making crispy roast pork (siu yuk) Combine salt, 5-spice powder and white pepper in a small bowl.
Making crispy roast pork (siu yuk) Rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel.
Making crispy roast pork (siu yuk) Rub more salt on the skin. Place pork belly on a plate, uncovered, skin side up and let it marinade for a few hours or preferably overnight in the refrigerator. The purpose is to dry the skin thoroughly and also to allow the marinade to seep into the meat.
Making crispy roast pork (siu yuk) Bake siu yuk for 30 minutes in the set up shown on the left. After 30 minutes, use a bamboo skewer to poke as many holes as you can on the portion of the skin which is still soft. Return pork belly and roast for another 90 minutes, or until the skin is roasted to crispy perfection. At every 30 minutes interval, top up the water in the tray and poke holes with a bamboo skewer on the portion of the skin which is still soft.
Making crispy roast pork (siu yuk) When the siu yuk is ready, place it on a wire rack and allow the meat to rest for about 15 minutes before cutting. Scrap off charred areas from the skin, if any, with a knife. Place the meat on a chopping board, skin side down. Slice a strip of pork.
Making crispy roast pork (siu yuk) Further cut the strip of roast pork to smaller, bite-sized pieces.
                                           

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36 Responses to “Crispy Roast Pork Belly (Siu Yuk)”

  1. Ellena | Cuisines Paradise — January 13, 2012 @ 9:14 am

    Gosh!!! This is my favourite!!! Especially that CRISPY skin!!!!

    Reply

  2. Peter — January 13, 2012 @ 9:51 am

    A delciious post…I never tire of pork belly and I want some now. Thanks for the tips as well!

    Reply

  3. Swee San @ TheSweetSpot — January 13, 2012 @ 11:29 am

    I’ve tried to make roast pork before but the skin is still not crispy enough. I will try your method in poking the skin mid way baking.. Thanks for sharing.!

    Reply

  4. Little Corner of Mine — January 13, 2012 @ 12:19 pm

    Looks divine! Great for the coming CNY!

    Reply

  5. Angie@Angie's Recipes — January 13, 2012 @ 1:38 pm

    DELISH! Well, once in a while, a bit of calorie would do us good.

    Reply

  6. mochachocolatarita — January 13, 2012 @ 2:18 pm

    wowww! you made your own siu yuk! i think i am super spoilt here because siu yuk is available everywhere and very affordable (pls dont hate me hehehe)

    Reply

  7. TasteHongKong — January 13, 2012 @ 2:44 pm

    Can’t really eat them silently … because of their lovely crispy, crackling skin : ).

    Reply

  8. pigpigscorner — January 13, 2012 @ 6:39 pm

    I’m always up for siew yuk!

    Reply

  9. daphne — January 16, 2012 @ 7:49 am

    I did not know this is easy!!! While there are many steps.. it seems worth it at the end of it!

    Reply

  10. ahsiang — January 16, 2012 @ 1:26 pm

    the more stabbing is better on step2?

    Reply

    • wiffy replied: — January 16th, 2012 @ 4:28 pm

      just do about 10 cuts at random in the beginning, after 30 minutes of baking, poke as many holes as you can with the satay stick.

      Reply