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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.

Printable Recipe
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. B — January 17, 2012 @ 10:11 pm

    It’s a joy to be able to have it freshly roasted and crackling whenever we want! :D

    Reply

  2. Eunice — January 25, 2012 @ 5:03 pm

    Hi do you have any dipping sauce to recommend for the roasted pork?

    Reply

  3. Eunice — January 27, 2012 @ 9:36 pm

    It is an easy receipe and the siu yuk turned out well. The only thing is that it can be quite scary during baking, heard many mini “explosions” inside the oven when the hot oil came into contact with the water. I decided to cut short the baking time in the end haha

    Reply

  4. cakebrain — February 22, 2012 @ 2:04 pm

    wow! great looking roast pork! I love the crispy skin!

    Reply

  5. Valerie — April 18, 2012 @ 11:23 pm

    I’m from Suriname (South-America) and my grandmother (“apo”) used to give me this with a plate of white sugar. delicious but not very healty!

    Reply

  6. Rambutan — January 28, 2013 @ 8:44 pm

    Hi, my first attempt & it works! I used 1.5 hrs instead of 2 hrs. The pork seems a bit dry, do you know the reason?

    Reply

    • wiffy replied: — January 28th, 2013 @ 11:44 pm

      Hi, did you put in the ramekin with water? in my very first experiment cooking siu yuk, I didn’t do so, so the roast pork became very dry and tough. Do top up the water whenever it runs dry.

      Reply

  7. Joanna — February 20, 2013 @ 10:18 am

    Thank you for posting this recipe. I ended up using three pieces of bone in pork belly pieces and only let it sit in the fridge for four hours. Not only was it flavorful, but the skin was super crunchy. I liked that it was such an easy recipe too! Pork heaven!!

    Reply

    • wiffy replied: — February 20th, 2013 @ 5:09 pm

      sounds delicious :)

      Reply

  8. dehumiditate — June 1, 2013 @ 1:14 am

    Brilliant recipe, worked like a charm. Thank you for posting!

    Reply

  9. Boomdog02 — January 11, 2014 @ 12:01 am

    I do not see an oven temp anywhere…it just says “bake”…help!?!

    Reply

    • wiffy replied: — January 15th, 2014 @ 12:01 pm

      like what janet says, refer to page two of the recipe.

      Reply

  10. Janet W. Hardy — January 12, 2014 @ 4:50 am

    Boomdog02 – it’s in the printable recipe. They’ve converted from Celsius, so it says 428 degrees, but 425 would probably work OK ;)

    Reply

    • wiffy replied: — January 15th, 2014 @ 12:00 pm

      thank you :)

      Reply