Siu Yuk (Hong Kong Crispy Roast Pork Belly)
Local name: 燒肉
In short: Skin-on pork belly dried overnight, seasoned with five-spice and roasted until the skin puffs into a crackling shell over juicy, tender meat. It takes about 2 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 12 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 485 kcal
Siu yuk is crispy roast pork belly, a fixture of Cantonese celebrations and a staple of Hong Kong roast meat shops. A layer of crackling skin sits over soft, juicy meat, and the whole slab is chopped into bite-size pieces. What matters most is very dry skin: the pork rests uncovered in the fridge overnight, then roasts slowly before a final blast of high heat. Serve with hot mustard.
Instructions
- Place the pork skin-side up in a rack over the sink. Pour a kettle of boiling water over the skin, then pat it completely dry. Pierce the skin all over with a fine skewer, going through the skin but not into the meat.
- Rub the skin with the vinegar and let it dry for 10 minutes. Mix the five-spice, salt, pepper and sugar and rub it only on the meat side and sides.
- Place the pork skin-side up on a rack over a tray, uncovered, in the fridge for at least 12 hours. The skin should feel dry and leathery.
- Heat the oven to 180°C (350°F). Wrap the sides of the pork tightly in foil, leaving the skin exposed, and press the coarse salt in a thin layer over the skin.
- Roast for 60 minutes. Remove the salt crust carefully with a brush. Raise the oven to 240°C (465°F) and roast for 15 to 20 minutes more, until the skin is blistered, golden and crackling.
- Rest for 15 minutes, then chop into 2 cm (3/4 in) pieces using a heavy knife. Serve with hot mustard and rice.
Tips
- Dry skin is the key to crackling. If your fridge is humid, aim a fan at the pork for 30 minutes or leave it uncovered for a full 24 hours.
- Keep checking the skin at high heat, as it can burn in a minute. If it puffs unevenly, press large bubbles with a skewer and keep roasting.
Questions and answers
Why did my pork skin not crackle?
The skin was probably not dry enough or the final heat was too low. Dry it uncovered overnight and finish at 240°C (465°F) until the whole surface bubbles.
Can I reheat siu yuk?
Yes. Reheat pieces skin-side up in a 200°C (400°F) oven or air fryer for 6 to 8 minutes to re-crisp the skin. Do not microwave.
What cut do I need for siu yuk?
A rectangular slab of skin-on pork belly with even layers of fat and meat. Ask the butcher for a piece cut from the center of the belly.
How long does it take to make Siu Yuk (Hong Kong Crispy Roast Pork Belly)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Siu Yuk (Hong Kong Crispy Roast Pork Belly)?
About 485 kcal per serving, with 26 g of protein, 1 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 1 g |
| Fat | 41 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
