Chinese Roast Pork Belly. This easy Chinese roast pork belly recipe has the crispiest skin with tender juicy meat inside with the perfect fat to meat ratio. Seasoned with a simple Chinese five spice dry rub. It is perfect as a main dish for dinner, lunch or it can be repurposed for other meals.
I am a biggggg fan of crispy Chinese style roast pork. It is my favourite thing to order at the Chinese deli aside from CHAR SIU because of its crackling skin and the seasoned meat beneath it. If you love pork and you have never tried this dish, YOU MUST! It is honestly to die for. And I am going to teach you my simple fool proof version that you can make at home, so you do not have to trek out to find a Chinese butcher to get it.
Easiest and best Chinese Pork Belly!
Now there are many Chinese roasted pork belly recipes out there, but this recipe is so incredibly easy and simple to make at home. It is also the best. Why? Because Chinese Siu yuk recipe requires no salt crust, and the skin is still so crispy, crunchy, and perfect while the meat is so juicy and tender!
It is simple because this homemade Chinese roast pork belly only requires 7 ingredients! That is it and it will be the best Chinese pork belly recipe you will have ever made! It tastes just like the ones sold at the Chinese deli or butcher.
What are Chinese roast pork belly accompaniments?
We love eating Chinese style roast pork belly with many things! The most basic is steamed rice with Chinese broccoli (gai-lan) or bok choy and some hoisin sauce. Some places will serve it with sautéed napa cabbage or some leafy green.
Others may enjoy this meat with Chinese yellow mustard. I remember my dad would always make his own mustard from the powder to have it with this pork belly.
This meat dish is also served with dry noodles or wet noodles with leafy greens. Some newer ways to serve this Chinese pork belly with crackling is inside a bao or soft fluffy milk bun.
Other ways to use leftover Siu yuk
We Asians love using up any leftover ingredients especially when it comes to meat because it can be costly. Some leftover Chinese roast pork recipes include the following:
- Fried rice
- Soup or dry fried noodles
- Inside a fluffy milk bao with hoisin sauce and pickled veggies
- In a simple sandwich
- Or on its own straight out of the fridge while it is cold! I love snacking on it ha-ha.
What is Chinese BBQ pork belly called in Cantonese?
It is called Siu Yuk. The Siu yuk pronunciation is “Si-u Yuck”. But it is no where near yuck!
Easy Siu yuk recipe
My homemade Chinese roast pork belly is extremely easy to make, and did I mention that it’s the best Chinese roast pork belly recipe? This crispy Siu yuk recipe is so easy you will honestly be laughing!
No salt crust or blow dryers!
There are many Asian roast pork belly recipes that call for a heavy lengthy salting process or even a blow dryer to dry out the skin, but this recipe does not need for any of that! You will need a tool that can poke many holes and I link to one that you can find on Amazon in my recipe card below. It was only $13 bucks and it is a great investment because you can use it to tenderize any meat. But if you can't budget for that, a sharp thick cooking needle will do the trick!
Basically
But basically you are rubbing a simple 3 ingredient dry season on the base of the strips. Next you will poke many (I mean many as you can for extra puffy skin) holes into the thick skin with a lot of pressure. Drying the skin with a clean towel to remove any moisture. Then you will wrap each strip in aluminum foil creating a border around it to catch the grease and fat, leaving the top layer open.
With a brush, you will lightly coat the skin with an even light layer of white vinegar and lightly sprinkle sea salt over top. Bake it in the oven at a low heat of 225 degrees F for an hour. Remove from the oven and brush a light coat on oil on the skin. Then raise the temperature to 400 degrees and bake for 40 minutes or until that skin is puffy with holes and is golden crispy brown. That's it! Super simple.
Tips for making the best Chinese roast pork belly
Below are tips on how to make Chinese crispy roast pork belly:
- Source quality pork belly strips with a thick top layer of skin. I would suggest using the pre-cut strips to make slicing the pork easiest. If you can only find a large slab of it, use that but slice it into strips that 1.5 inches thick before you prepare it.
- Rub the dry seasoning into the base of the meat (the meaty side not the skin side!) and be generous. Make sure to wipe off any dry rub from the skin.
- Dry the top layer of the skin as much as possible with a clean towel. This is key.
- Poke as MANY holes as you can. This is the key to a successful Chinese roast pork belly crackling. I would even suggest investing in the tool I used below which is also a meat tenderizer so it is dual purpose. This will make the process SOOO much easier. It is only $13 on amazon. If you cannot budget for this tool, use a sharp metal cooking needle.
- Wrap the aluminum foil only around the base and the sides of the pork but do not create a tall edge. In fact, create a short edge enough that you can pick up the sides. If you create tall edge the oven heat will not reach the skin evenly, resulting in a non crispy skin.
- After wrapping the pork belly in foil, dry it again with a clean towel.
- Brush a light coat of white vinegar. You are not drenching it in vinegar. The vinegar helps to remove moisture believe it or not.
- Then evenly and lightly sprinkle sea salt over top. This is the layer that you will taste first so do not over salt either.
- Bake low and slow at 225 degrees F. Your skin will not puff up here, so do not worry if you do not see it crackle.
- When you bake again at 400 degrees F, this is when you will see the skin puff up and crackle. This will take 40 minutes depending on your oven heat setting. Monitor this process until you get that golden crackled skin.
- Once you achieve the crackled skin, remove from the oven, and LET IT REST for 10 minutes so the juices go back into the meat. You can leave it in the foil or remove it and place it on your chopping board.
- When chopping, flip it over so it is skin side down. Holding the pork strip firm with your dominant hand and with A VERY SHARP heavy knife like a butcher knife, slice the meat down firmly. Then pause before you reach the skin, and with TWO HANDS slice down. This ensures a smooth slice.
FAQ
Below are frequently asked questions about this Chinese crispy roast pork belly Siu yuk:
How do you cook pork belly in the oven?
My recipe requires for you to cook it for 1 hr and 40 minutes. But you need to monitor the time when you bake it for a second time at a higher temperature to ensure you get that golden crispy brown skin that is all crackled. Every oven is different in its heat setting.
How to reheat Chinese roast pork belly
You can reheat in the oven again at 350 degrees F until the skin is crispy again and the meat is warm, but just be careful not to over bake it or it will dry out.
You can reheat it in the microwave, but the skin will be soggy.
What is the Chinese roast pork belly dipping sauce that you use?
I simply like to use store bought hoisin sauce. Some people enjoy having it with yellow mustard.
What is the Chinese roast pork belly seasoning that you use?
It is a mixture of Chinese Five Spice, garlic powder and salt. That is it!
Can you cook pork belly slices in the oven?
Yes! In fact, I use pork belly slices for this and an oven to make this recipe.
Other recipes you may like!
If you enjoyed this Cantonese roast pork belly then you may enjoy these other recipes:
CHAR SIU
HONG KONG STYLE BAKED PORK CHOP RICE
CHINESE SALT AND PEPPER PORK
TANGSUYUK KOREAN SWEET AND SOUR PORK
PEKING PORK CHOPS
CHINESE BEEF TOMATO STIR-FRY
CHINESE FIVE SPICE HONEY CHICKEN
For this recipe
You will need the following ingredients for this Chinese roasted pork belly recipe:
- 1.210 kg pork belly with thick skin, boneless
- ½ tsp white vinegar
- ½ tsp salt
- Oil to spread
Dry rub:
- 2 tsp Chinese five spice
- ½ tsp garlic powder
- ½ tsp salt
Equipment:
- 2 sheets Aluminum foil
- Clean paper towel
- Meat tenderizer that pokes holes or a sharp metal cooking needle
How to Cook Chinese Roast Pork
I am going to teach you step by step with pictures on how to make Chinese roast pork:
In a small bowl, whisk together the Chinese five spice, salt, and garlic powder. Then flip your pork belly meat side up and skin side down and rub the dry seasoning into the meaty side only.
Flip the pork belly strip skin side up and clean off the skin as much as possible with a clean dry towel. Then dry it the skin off with another piece of paper towel.
Next poke as MANY holes as you can into the skin and use a lot of pressure. This is the key to a successful Chinese roast pork belly crackling. (I would even suggest investing in the tool I used below which is also a meat tenderizer so it is dual purpose. This will make the process SOOO much easier. It is only $13 on amazon. If you cannot budget for this tool, use a sharp metal cooking needle.)
Then per each pork belly strip, wrap aluminum foil around the base and the sides of the pork leaving the skin open and uncovered. Do not create a tall edge with your foil. Create a short edge enough that you can pick up the sides. If you create tall edge the oven heat will not reach the skin evenly, resulting in a non crispy skin.
After wrapping the pork belly in foil, dry it again with a clean towel.
Brush a light coat of white vinegar. You are not drenching it in vinegar. The vinegar helps to remove moisture believe it or not.
Then evenly and lightly sprinkle sea salt over top. This is the layer that you will taste first so do not over salt either.
Bake at 225 degrees F for 60 minutes. Your skin will not puff up here so do not worry if you do not see it crackle. This is normal!
Then remove from the oven and evenly brush a thin coat of oil onto the skin of each strip.
Then bake again at 400 degrees F for 40 minutes. This is when you will see the skin puff up and crackle. Monitor this process around the 35-minute mark and check for golden crispy crackled skin. If you still do not see it keep it in the oven for 40 minutes and if you still do not see it keep baking until you do. The pork belly is a very forgiving cut of meat and will stay moist thanks to all the fat.
Once you see the crackled puffy skin, remove from the oven, and LET IT REST for 10 minutes so the juices go back into the meat. You can leave it in the foil or remove it and place it on your chopping board.
When chopping, flip it over so it is skin side down. Holding the pork strip firm with your dominant hand and with A VERY SHARP heavy knife like a butcher knife, slice the meat down firmly. Then pause before you reach the skin, and with TWO HANDS slice down. This ensures a smooth slice.
Give it a try!
Well, I hope you give my Chinese Roast Pork Belly a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my recipe for Chinese roast pork belly please share it with your family and friends or on social media!
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Take care,
Christie
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Best & Easiest Chinese Roast Pork Belly
Ingredients
- 1.210 kg pork belly strips with thick skin that should come boneless
- ½ tsp white vinegar
- ½ tsp salt
- ½ tsp vegetable oil
Dry Rub
- 2 tsp Chinese five spice
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- In a small bowl, whisk together the Chinese five spice, salt, and garlic powder. Then flip your pork belly meat side up and skin side down and rub the dry seasoning into the meaty side only.
- Flip the pork belly strip skin side up and clean off the skin as much as possible with a clean dry towel. Then dry it the skin off with another piece of paper towel.
- Next poke as MANY holes as you can into the skin and use a lot of pressure. This is the key to a successful Chinese roast pork belly crackling. (I would even suggest investing in the tool I used below which is also a meat tenderizer so it is dual purpose. This will make the process SOOO much easier. It is only $13 on amazon. If you cannot budget for this tool, use a sharp metal cooking needle.)
- Then per each pork belly strip, wrap aluminum foil around the base and the sides of the pork leaving the skin open and uncovered. Do not create a tall edge with your foil. Create a short edge enough that you can pick up the sides. If you create tall edge the oven heat will not reach the skin evenly, resulting in a non crispy skin.
- After wrapping the pork belly in foil, dry it again with a clean towel.
- Brush a light coat of white vinegar. You are not drenching it in vinegar. The vinegar helps to remove moisture believe it or not.
- Then evenly and lightly sprinkle sea salt over top. This is the layer that you will taste first so do not over salt either.
- Bake at 225 degrees F for 60 minutes. Your skin will not puff up here so do not worry if you do not see it crackle. This is normal!
- Then remove from the oven and evenly brush a thin coat of oil onto the skin of each strip.
- Then bake again at 400 degrees F for 40 minutes. This is when you will see the skin puff up and crackle. Monitor this process around the 35-minute mark and check for golden crispy crackled skin. If you still do not see it keep it in the oven for 40 minutes and if you still do not see it keep baking until you do. The pork belly is a very forgiving cut of meat and will stay moist thanks to all the fat.
- Once you see the crackled puffy skin, remove from the oven, and LET IT REST for 10 minutes so the juices go back into the meat. You can leave it in the foil or remove it and place it on your chopping board.
- When chopping, flip it over so it is skin side down. Holding the pork strip firm with your dominant hand and with A VERY SHARP heavy knife like a butcher knife, slice the meat down firmly. Then pause before you reach the skin, and with TWO HANDS slice down. This ensures a smooth slice.
NOTES
The crispy skin and tender pork look like a winning combination! Thank you for all the detailed instructions!
This really would be fabulous served over the wet noodles. The combination of different textures is so tantalizing!
Oh crispy pork, I love it!! I've eaten it at a Chinese restaurant. Just found out how to do it today.
Yes I hope you enjoy my recipe! It's really easy!
Woahhh that crispy skin on the pork looks insane!!! And bok choy is in season here soo perfect 🙂
I would love to try your siu yuk recipe. But I am puzzled by the first 60 min roast at oven temperature of 225 F which seems low to me. In the UK this is lower than gas mark 1 which is the lowest temperature in my oven. Is this right? Thanks for your help.
Hi Michael, thanks for your comment and question! Yes, that's correct. The meaty portion of the pork belly has to cook over low and slow for the first 60 minutes before we crank up the heat to roast the skin. I would advise using your lowest setting possible and reduce the cooking time as needed (around 40-50 minutes until your pork belly has reached in internal temperature of 200 F). Then roast the pork at 400 F just until you see bubbly crispy pork skin. I hope this helps!
Thanks for sharing it. Looks delicious.
Greetings,
Elsa
Thanks so much Elsa!
Absolutely amaaazing!! Best crispy skin pork ever!
Thankyou so much for sharing : )
Thank you so much for making my recipe Tanya! I am so happy to hear it worked out well for you 🙂 Have a lovely day!
Hi, my 'Shao Rou' skin didn't turn up creapy as expected, it never have the bubbly effect on it, is it I should pock deeper on the skin layer?
Yes, poking deeply helps and also poking as many holes as possible. It's important to note that the skin must be very dry as well. Any moisture will cause for the skin not to be crispy.