Siu Yuk

Chinese Roast Pork

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Siu yuk, or roast pork belly, is a popular dish in Chinese communities. Usually roasted in a charcoal furnace at high temperatures, this gives you crispy crackling skin, combined with moist tender meat and succulent juices.

Let's start cooking!

Scored skin of pork belly

Step 1 - Preheat oven and score pork

  • Preheat oven to 160°C

  • Pat the skin of the pork belly with a paper towel to dry completely.

  • Score the skin into a crosshatch pattern using a sharp knife.

  • Try to cut through the skin without piercing the fat. Set aside.

Marinade made with shaoxing wine, soy and oyster sauce on pork

Step 2 - Marinate pork

  • Line a baking tray with aluminum foil.

  • In a mixing bowl, add ¼ cup soy sauce, 2 Tbsp oyster sauce, 2 Tbsp Shaoxing wine, minced garlic, ½ Tbsp sugar, ¼ Tsp black pepper and ¼ Tsp five-spice powder.

  • Stir to mix well.

  • Carefully transfer the pork into the foil.

  • Rub the marinade generously into the bottom of the belly, taking care not to get any on the skin side.

Salt rubbed on pork skin to form salt crust

Step 3 - Form salt crust

  • Fold up the sides of the aluminum sheet.

  • Flip over and rub in white vinegar on the skin side.

  • Fan lightly for 2-3 minutes to evaporate the vinegar, then pack 300 g salt on top of the skin to form a salt crust.

Excess salt brushed off on roasted pork

Step 4 - Roast pork

  • Put the pork in the oven to roast for 30 minutes, then remove to rest for 5 minutes.

  • Take off salt crust and brush off excess salt.

  • Raise the oven temperature to 240°C and roast for another 30 to 45 minutes, or until the skin completely crisps up.

  • Leave the pork in the oven on the lowest setting until ready to serve.

To save the earth, instead of leaving the pork in the oven, move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy and the pork remains warm.

Plate and serve!

Roasted scored and marinated pork in Chinese spices

Rest for 10 to 15 minutes before serving. Serve the pork hot or warm with rice.

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