Crispy and Juicy Roast Pork Belly (Siu Yuk)

Crispy Crackling skin with juicy meat !

Crispy skin and juicy, tender meat is what makes this dish a family favourite. This was perfectly done in my oven without the need of drying it overnight in the chiller, neither did it need poking. I only used two ingredients – salt and five spice, even with that, the salt that I used was minimal. This is truly the epitome of simple but delicious food.


  • 2 1/2 tsp fine salt for the skin + extra 1/4 tsp (see method below)
  • 1 tsp fine salt + 1 tbs five spice powder ( mix together)
  • 1 kg pork belly


  • Preheat the oven at 100 degree celsius
  • Wash the pork belly and use a kitchen towel to pat dry.
  • Make horizontal and vertical slits on the skin. (about 1.0-1.5 cm apart) – please refer to picture below
  • Rub 2 1/2 tsp salt on the pork rind. (reserve the 1/4 tsp of salt for later use). This amount of salt is used not just for drawing out moisture from the skin but also serves as a marinate.
  • Rub the sides and the bottom of the meat with the salt and 5 spice powder mixture.
  • Wrap the meat with tin foil leaving the rind exposed (see picture below). Place it on a wire rack.
  • Place a tray at the bottom of the wire rack to catch any oil drippings.
  • Bake for an hour. As you can see the heat setting is on low. This is for the purpose of drying out the moisture in the skin. Take out the meat, you will observe some slight moisture still left on the skin. Pat it dry once more and sprinkle it with 1/4 tsp of salt. Put it back to the oven and continue baking for 30 minutes. Do note that oven specification varies. You might need to slightly adjust the baking time according to the make and model of your own oven. (+- 10 minutes)
  • Preheat the oven to 180 degree celsius and bake for 30 minutes
  • Set to grill mode, bake for a further 30 – 40 minutes or until the rind becomes visibly crispy. Rotate the meat every 10-15 minutes if the heat distribution in your oven is uneven. You may scrape off any burnt part of the skin.
  • Transfer the meat to a plate lined with kitchen towels. Let it cool down a little bit before chopping, preferably into bite sized pieces.
  • Serve it together with your favourite sauce.
Turn on the sound to hear how crispy the rind is !

Char Siu or Chinese Pork Barbecue(叉烧)

Char Siu is one of the popular dish in a cantonese dim sum restaurant. It is mostly a favourite dish either for the young or old. The added charred bits in the pork barbecue adds extra flavour that you simply can’t resist.

I have made a couple of tries in making char siu, by far this is my best recipe. I will continue to update my recipe should I make something better than this. 🙂


  • 1kg pork shoulder
  • 1/4 cup hot water
  • 5 tbs maltose
  • 3 tbs hoisin sauce
  • 1 tbs hua tiao chiew
  • 1 tbs rose cooking wine ( just substitute to Hua Tiao Chiew if you can’t get this kind of wine in your country, this wine has a higher alcohol content than the Hua tiao chiew)
  • 1 tbs soy sauce
  • 2 tbs oyster sauce
  • 1 tsp 5 spice powder
  • 2 tsp minced garlic
  • 2 pcs star anise
  • 1.5 tsp red yeast powder


  • Prepare the sauce by pouring 1/4 cup of hot water on a small sauce pot/pan. Dip your tablespoon with maltose onto the hot water, and use another spoon to remove the maltose from the spoon to the hot water. The hot water eases a bit in removing it, as maltose is extremely sticky. Pour the rest of the ingredients (except the pork) and turn on the fire at medium low heat, stir until the red yeast powder and maltose are all dissolved and well combined. Set aside.
  • Slice the meat to strips, about 1.5″ to 8″
  • Poke holes on the meat.
  • Place the meat in a container, pour the marinade onto the meat, and coat it evenly. Cover and keep in the chiller for at least TWO days. Flip the meat the next day and cover again. Preferably use air-tight container
  • Preheat the oven at 200 degree celsius
  • Cover the dripping tray with aluminium foil, this is to catch the charred sauce on the tray to ease cleaning
  • Place the meat on the wire rack, brush with oil
  • Bake for 20 minutes and brush with the leftover marinate every 10 minutes
  • Set to grill mode, grill for 10 minutes, brush with the marinate every 5 minutes
  • You can use blow torch if you want extra charred
  • heat up the remaining sauce and let it come boil. Skim the froth and strain any remaining star anise or garlic bits in the sauce. You can use this sauce to drizzle on the meat or on your rice.

Note : a little bit more fatty on the meat is good, this will keep your barbecue juicy . I have tried lowering down the quantity of maltose, however the taste is not sweet enough hence I increase to 5 tablespoon for the recipe.

Served together with egg noodles and fried wonton, yum yum !