Roasted Pork (Siu Yuk / 烧肉)
Prep time
Cook time
Total time
Inactive time: Up to 18 hours for refrigeration
Yield: Serves 2 to 4
  • 500 grams pork belly, about 1-inch thick
  • ½ tablespoon Chinese Shaoxing wine
  • 1 teaspoon salt
  • ¼ teaspoon five-spice powder
  • ⅛ teaspoon ground white pepper
  • 1 teaspoon white vinegar
  • Coarse salt
  • Water
  1. Rinse the pork belly and tweeze out any pig's hair you see/feel. Rinse again and pat-dry pork belly thoroughly with paper towels. Using a fork or a skewer, poke holes on the pork skin, making sure not to poke all the way through to the fats.
  2. Turn the pork belly skin-side down, then rub Shaoxing wine lightly all over the pork meat and fat, making sure to leave the skin dry. Mix salt, five spice powder and white pepper in a small bowl. Rub the dry rub all over the pork meat and fat.
  3. Place a large piece of aluminum foil on the table and place the pork belly, skin-side up, in the middle. Fold the aluminum foil to form a tin, making sure the meat is snugly fit inside the tin. Place it in the refrigerator, uncovered, overnight or up to 18 hours to dry out the skin.
  4. Preheat oven to 200 degrees Celsius.
  5. Take the pork belly out from the refrigerator (no need to let it come to room temperature). Brush the skin with vinegar.
  6. Combine plenty of coarse salt and a little bit of water so that the salt can pack together. Spoon the damp salt onto the pork skin. Press the aluminum foil against the meat and push the damp salt to the side, so that the salt covers the skin but don't fall into the aluminum tin. Repeat until all the skin has been covered with coarse salt.
  7. Place the pork belly in the middle rack and bake for 45 minutes. Remove the pork belly from the oven. Preheat the broiler.
  8. Carefully lift off the salt crust and brush off any remaining salt. Transfer the pork belly on a wire rack over the aluminum foil. The aluminum foil will catch the fat drippings, making cleanup easier.
  9. Place the pork belly on the highest rack and broil until the skin is bubbly (like tumors) and crispy, which will take about 10 to 15 minutes.
  10. Once the skin is crisp to your liking, remove the pork belly from the oven. Let it sit on top of the rack and cool for at least 15 minutes before chopping it.
  11. Once cooled enough to handle, chop the pork belly into chunks (savour the moment when the skin cracks!) and serve with sliced cucumber and rice.
- Try to get a piece of pork belly as even as possible from your butcher. I always ask for the part with no bones. The pork skin should be smooth with no cuts in it.

- Do not poke all the way through to the fats, otherwise the salt might seep through during baking, making your pork belly unpalatably salty. You just want to scratch the surface of the pork belly to encourage blistering during broiling. This step will take quite some time as you should try to poke as many holes as possible. Be patient and endure!

- Fine salt / table salt cannot be used for the salt crust. Please get coarse salt!

- We usually finish off the whole 500 grams of roasted pork between X and I in one meal, but if you are going to serve it with a lot of other side dishes, this amount may be enough to feed 4 people. But... you can just make more, because it's irresistible!

- Recipe adapted fromfood4444lyfe
Recipe by Foodie Baker at