Siu Yuk (Crispy Pork Belly) (燒肉)

The ultimate guide to making Cantonese-style crispy, crackling, juicy pork belly at home!

flodesk gif
Prep Time
750 min
Total Time
810 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

There are a handful of items that you’ll always find hanging inside a Cantonese BBQ restaurant: Char siu, soy sauce chicken, white cut chicken. The superstar of the window is no doubt the slabs of siu yuk (燒肉), with pork belly skin that’s crunchy and crackly and the layers of luscious, juicy meat underneath.

It’s no surprise that siu yuk is by far our most-requested recipe yet! This is master chef Daddy Lau's step-by-step guide to making Chinese crispy pork belly, also commonly called roast pork belly.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1.6 lb pork belly
  • 1 tbsp salt
  • 1 tsp white rice vinegar (

    or white vinegar

    )
  • 0.50 cup water

Dry rub

  • 0.50 tsp five-spice powder
  • 0.33 tsp black pepper
  • 0.25 tsp white pepper
  • 1 tsp garlic salt
  • 0.50 tsp salt

Marinade

  • 2 tsp ground bean sauce
  • 1 tsp sugar

Finding the right pork belly for siu yuk

The secret lies in the name of it: In Cantonese, pork belly is called ng faa juk, which means five-layered meat. You want to clearly see all five layers of alternating fat and meat.

For this siu yuk recipe, you don't want to get thinly-sliced bacon or sliced pork belly that's meant for Korean barbeque. Instead, look for a slab of meat that will fit your equipment and oven. You may need to speak directly to the butcher if you don't see it there.

An expert chef’s tip for the crispiest, juiciest pork belly

One of the best parts of siu yuk is its texture. If done right, the skin is puffy and crumbly, while the meat is tender and melt-in-your-mouth. The secret to getting the crispiest skin is all in the prep work: You have to poke holes all along the skin, which allows the natural oils in the pork belly to essentially fry the skin, and let the pork belly sit in the fridge overnight to fully dry out the skin.

How to make crispy pork belly

To season crispy pork belly, the dry rub must include five-spice powder. Our recipe for the dry rub includes five-spice powder, black pepper, white sugar, garlic salt, and salt. For even more improved flavor, we also apply ground bean paste and sugar over the dry rub. To ensure that the flavor gets all the way into the pork, we suggest scoring the meat so the rub and marinade can actually get in there. See our recipe for precise ratios, and watch our video to see the scoring method!

What temperature do you roast crispy pork belly at?

In our crispy pork belly recipe, we roast the meat at two different temperatures. In our toaster oven, we first roast at 400°F (205°C). Then, to help the skin crisp up, we turn the heat up to 425°F (218°C). If using a full-size oven, roast the first stage at 375°F (190°C), and the second stage at 400°F (205°C). Check out our recipe and instructions for precise timing

What tool do you use to poke holes into the skin of pork belly?

Anything sharp and thin will do! We use a pair of toothpicks, but you can easily use a fork or skewers. Restaurants use a specialized tool to make the task more efficient.

Step 1: Parboil pork belly

Prepare 2 cups of water, or just enough to submerge the slab of pork belly, in a pan or wok. Turn the heat to high and bring the water to a boil.

When the water is at a full rolling boil, carefully place the pork belly (1.6 lb) in, skin side down. Cook on high heat until the skin changes color, which should take about 1 minute.

Flip the pork belly over and cook with the meat side down until the color changes, which should take 30 to 45 seconds.

Time-saving Tip: While you're waiting for the pork belly to parboil, prepare a large bowl of cold, clean water.

Step 2: Clean and prep skin side

Remove the parboiled pork belly from the boiling water and place it into the bowl of cold water.

Chef's Tip: Holding a knife upright, but moving it sideways so that it doesn't cut down into the pork, scrape the surface of the skin. This will remove debris and hair.

When the skin is clean, remove it from the bowl of water and pat it dry with a kitchen or paper towel.

Use sharp, thin utensils, like a pair of toothpicks or a fork, to poke holes in the skin. Make as many holes as your patience allows, piercing all the way through the skin. The more holes you poke now, the more bubbly and crackly the skin will become later.

Step 3: Prep meat side

Flip the pork belly skin-side down. Cut two long slashes into the meat side, making sure to not cut all the way through. Stop before you hit the skin.

Then, score the meat perpendicular to those initial cuts, creating squares. These cuts will allow the flavor to penetrate into the meat better.

In a separate bowl, prepare the dry seasoning rub by combining five-spice powder (0.50 tsp), black pepper (0.33 tsp), white pepper (0.25 tsp), garlic salt (1 tsp), and salt (0.50 tsp).

Sprinkle the dry seasoning sub all over the meat side of the pork belly, rubbing it into all the scored crevices. You may find that you don't need all of the seasoning rub.

To your bowl of leftover seasoning rub, add ground bean sauce (2 tsp) and sugar (1 tsp). Mix to combine, then apply the sauce all over the meat side of the pork belly. You can brush it on with a spoon, paint it on with a brush, or spread it with your fingers. Again, make sure to get into the crevices, and don't apply any sauce to the skin.

Prepare a piece of aluminum foil that's bigger than the meat; there needs to be some room on the sides to fold up into walls, and you may want a double layer of foil for structural integrity. Place the pork belly into the center of the foil, with the skin side up. Fold the sides up to create short walls, creating a dish around the pork belly. This will protect the bottom of the pork belly, keeping it from burning in the oven and preserving its juiciness.

Step 4: More skin prep

Sprinkle salt (1 tbsp) over the skin and rub it all over. This will draw out the moisture, resulting in a crispier texture later. Let it sit for 5 minutes; you'll see the surface of the skin become shiny and wet. Wipe the salt and moisture off with a paper towel. To get the salt off more precisely, you can also use a knife to scrape it off.

Then, pour white rice vinegar (1 tsp) over the skin and spread it around. This will further help the skin get that ideal crispy texture.

Then, refrigerate the pork belly overnight, at least 10 to 12 hours. This resting period in the refrigerator is essential for drying out the skin enough for the pork belly to roast properly.

Step 5: Cook in oven

Take your chilled pork belly out of the refrigerator. The skin should be very dry, almost hard to the touch. It's ready to roast!

Preheat your oven. If you're using a small toaster oven like in our video, set it to 400°F (205°C). If using a full-size oven, set it to 375°F (190°C).

While the oven preheats, put together the roasting set-up. Place a roasting rack into a roasting pan. The rack will prop up the pork belly so that it's not directly touching the pan surface, which could make it burn.

Add water (0.50 cup) to the roasting pan. The water is another safeguard to prevent burning. Put the pork onto the roasting rack.

When the oven is at temperature, put the pork inside, then lower it to 375°F (190°C), or if roasting in a full-size oven, to 350°F (176°C). Roast the pork belly at this temperature for 20 to 25 minutes.

Then, turn the heat up to 425°F (218°C), or 400°F (205°C) in a full-size oven, and cook for another 30 to 35 minutes to crisp up the skin.

Check on the skin 10 to 15 minutes before the end of the cooking time to ensure it's crisping up and not burning. If possible, peer through the window and turn on the oven light instead of opening the oven door, which will let heat escape.

When the pork is finished cooking, very carefully remove it from the oven. Remember, there may be steam in the oven and water in the pan! Let the pork belly rest for an hour before cutting into it.

This resting period is exactly like resting a steak before cutting into it; the moisture needs time to redistribute inside the meat, so when you do cut into it, it will stay in the meat as juicy goodness instead of leaking out onto your cutting surface.

To chop it up and get it ready for serving, keep the crispy, crunchy skin side up. Approximate where you scored the meat underneath and make firm, decisive cuts following those lines. Plate and enjoy!

FAQ

What’s the difference between char siu and siu yuk?

  • Char siu is barbecued roast pork, whereas siu yuk is roasted crispy pork belly. Not only do they use different parts of the pig — my dad likes to use pork butt for char siu and pork belly for siu yuk — but they’re also prepared differently and have varying flavor profiles and textures. Char siu is sweet and savory; siu yuk is crispy and juicy.

What is siu yuk served with?

  • Cantonese restaurants will often serve siu yuk with sugar or mustard for dipping. At the BBQ windows, you can also order crispy pork belly as part of a rice box with a side of vegetables.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/siu-yuk-crispy-pork-belly
Siu Yuk (Crispy Pork Belly) (燒肉)
The ultimate guide to making Cantonese-style crispy, crackling, juicy pork belly at home!
  • Prep Time: 750 min
  • Total Time: 810 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1.6 lb pork belly
  • 1 tbsp salt
  • 1 tsp white rice vinegar (

    or white vinegar

    )
  • 0.50 cup water

Dry rub

  • 0.50 tsp five-spice powder
  • 0.33 tsp black pepper
  • 0.25 tsp white pepper
  • 1 tsp garlic salt
  • 0.50 tsp salt

Marinade

  • 2 tsp ground bean sauce
  • 1 tsp sugar

Step 1 - Parboil pork belly

↑ Jump to details

Boil 2 cups of water, or just enough to submerge the slab of pork belly, in a pan or wok.

When the water is at a full rolling boil, place the pork belly (1.6 lb) in, skin side down. Cook on high heat until the skin changes color, or about 1 minute.

Flip the pork belly over and cook with the meat side down until the color changes, or 30 to 45 seconds.

While the pork belly parboils, prepare a large bowl of cold, clean water.

Step 2 - Clean and prep skin side

↑ Jump to details

Remove the parboiled pork belly from the boiling water and place it into the bowl of cold water.

Using a knife and moving it sideways so that it doesn't cut down into the pork, scrape the surface of the skin. This will remove debris and hair.

When the skin is clean, remove it from the bowl of water and pat it dry with a kitchen or paper towel.

Use sharp, thin utensils, like a pair of toothpicks or a fork, to poke holes in the skin. Make as many holes as your patience allows, piercing all the way through the skin.

Step 3 - Prep meat side

↑ Jump to details

Flip the pork belly skin-side down. Cut two long slashes into the meat side, making sure to not cut all the way through. Stop before you hit the skin.

Then, score the meat perpendicular to those initial cuts, creating squares. These cuts will allow the flavor to penetrate into the meat better.

In a separate bowl, prepare the dry seasoning rub by combining five-spice powder (0.50 tsp), black pepper (0.33 tsp), white pepper (0.25 tsp), garlic salt (1 tsp), and salt (0.50 tsp).

Sprinkle the dry seasoning sub all over the meat side of the pork belly, rubbing it into all the scored crevices. You may find that you don't need all of the seasoning rub.

To the bowl of leftover seasoning rub, add ground bean sauce (2 tsp) and sugar (1 tsp). Mix to combine, then apply the sauce all over the meat side of the pork belly. Again, make sure to get into the crevices, and don't apply any sauce to the skin.

Prepare a piece of aluminum foil that's bigger than the meat. Place the pork belly into the center of the foil, with the skin side up. Fold the sides up to create short walls, creating a dish around the pork belly.

Step 4 - More skin prep

↑ Jump to details

Sprinkle salt (1 tbsp) over the skin and rub it all over.

Let it sit for 5 minutes. Wipe the salt and moisture off with a paper towel. You can also use a knife to scrape more of the salt off.

Then, pour white rice vinegar (1 tsp) over the skin and spread it around.

Then, refrigerate the pork belly overnight, at least 10 to 12 hours.

Step 5 - Cook in oven

↑ Jump to details

Take your chilled pork belly out of the refrigerator.

Preheat your oven. If you're using a small toaster oven like in our video, set it to 400°F (205°C). If using a full-size oven, set it to 375°F (190°C).

While the oven preheats, put together the roasting set-up. Place a roasting rack into a roasting pan, then add water (0.50 cup) to the roasting pan.

When the oven is at temperature, put the pork inside, then lower it to 375°F (190°C), or if roasting in a full-size oven, to 350°F (176°C). Roast the pork belly at this temperature for 20 to 25 minutes.

Then, turn the heat up to 425°F (218°C), or 400°F (205°C) in a full-size oven, and cook for another 30 to 35 minutes to crisp up the skin.

Check on the skin 10 to 15 minutes before the end of the cooking time to ensure it's crisping up and not burning.

When the pork is finished cooking, very carefully remove it from the oven. Let the pork belly rest for an hour before cutting into it.

To chop it up and get it ready for serving, keep the crispy, crunchy skin side up. Approximate where you scored the meat underneath and make firm, decisive cuts following those lines. Plate and enjoy!

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.