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Crispy Roast Pork Belly (Siu Yuk)

Crispy Roast Pork Belly (Siu Yuk) Recipe

Home-made crispy roast pork is superior to store-bought ones because of the super crispy and crackling skin.


  • 750 grams pork belly uncut slab
  • 1 tsp sea salt
  • water

(A) Marinade

  • 1 tsp sea salt
  • 1/2 tbsp five-spice powder
  • 1/4 tsp white pepper powder


  • small knife
  • oven-safe ramekin & roasting tray
  • bamboo skewers (satay sticks)
  • kitchen paper towel


  1. 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.
  2. 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.
  3. Combine (A) in a small bowl and rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel.
  4. Rub 1 tsp 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.
  5. When ready to roast, first place a ramekin in the center of a semi-deep roasting tray (I am using a bread tin). Fill the tray with some water and place the pork belly on the ramekin. Be careful not to let the skin get wet, if that happens, pat dry with paper towel.
  6. Bake the pork belly at preheated oven of 220°C (428°F) for 30 minutes to get the blistering on the skin started.
  7. By this time, the skin will be softened and you can see some blistering on the skin. Using a bamboo skewer, poke as many holes as you can on the portion of the skin which is still soft.
  8. Return pork belly and roast at 200°C (392°F) 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.
  9. Place the cooked pork on a wire rack and allow the meat to rest for about 15 minutes before cutting.
  10. 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, and further cut the strip to smaller, bite-sized pieces.

Tips for Crispy Crackling Skin

  • The skin has to be very dry and hence it is recommended to dry it in the refrigerator for a few hours, preferably overnight.
  • The slits and holes made on the skin (not so deep that it cut into the meat) helps it to crackle, so make as many as you can but do not cut into the meat.
  • Roast the pork on a higher rack closer to the heating coil.

Noob Cook Tips

  1. The water helps the meat to be tender and moist, while allowing the oil to drip directly onto it for easy cleaning.
  2. Before the meat has been cooked, the skin is very tough and it is difficult to make cuts on it. Some recipes suggest blanching the meat first but I find that after blanching, the meat will not absorb the marinade well. Hence I use my method of first making slits on the raw skin with the tip of the knife by holding the knife in a stabbing action (I saw my butcher doing so). After the meat has been roasted for 30 minutes, the skin will be soft and it will now be very easy to poke holes on the skin using bamboo skewers.
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45 comments on “Crispy Roast Pork Belly (Siu Yuk)”

  1. This recipe is to die for! I just tried it out and yum! The meat was moist and soft but not falling apart, the fat was melt in your mouth and the skin? Super crispy! Way better then any roasted pork I’ve bought. No more store bought roast pork for me!Thank you for the fantastic yet simple recipe!

  2. In the 6th photo, I was wondering – do you bake the siu yuk with its skin side up? It’s the step right before poking it with the bamboo skewer. In subsequent steps, I’m assuming the siu yuk needs to be bake with the skin side up in order to get the crispy texture right?

    Thanks for all the recipes on your website, it’s helped a lot!

    I only had 1/3 of the pork, so i 1/3 all the ingredients, sitll turned out PERFECT. Family was impressed.
    Trying it again with a bigger slab this time round!

  4. This recipe is the best roast pork recipe.

    I have a question, what is the purpose of elevating the roast pork on a ramekin? I want to roast a bigger piece of meat, so I want to do a similar set up but want to understand the reason behind it.

  5. What was put below the roast pork when u baked? Can’t really see. Thanks

  6. Hi I tried your recipe and the top layer of crispy skin separated from the meat. May I know why is that so? Thank u

  7. hi where do we add water?

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