Crispy Pork Belly, also known as Siu Yuk, is a staple of Cantonese cuisine. This dish features succulent, tender pork with a crispy, crackling skin that’s golden and perfectly crunchy. Achieving the ideal balance between juicy meat and crackling skin is the secret to a perfect roast pork belly.

Here’s a step-by-step guide to making restaurant-quality Crispy Pork Belly at home.

📝 Ingredients

For the Pork Belly:

1 kg pork belly (skin on, preferably with even layers of fat and meat)

1 tbsp salt

1 tsp five-spice powder

1 tbsp rice vinegar

1 tsp sugar


Optional Aromatics:

2–3 slices ginger

2 scallions

👨‍🍳 Instructions

1. Prepare the Pork Belly

Score the skin lightly with a sharp knife in a crosshatch pattern, avoiding cutting into the meat.

Pat the skin dry with paper towels. Moisture is the enemy of crispy skin.

Rub the meat side with five-spice powder, sugar, and a pinch of salt.


2. Dry the Skin

Brush the skin with rice vinegar.

Generously sprinkle salt on the skin. This helps draw out moisture and improves crispiness.

For best results, leave the pork uncovered in the fridge for 2–4 hours, or overnight, to dry the skin.


3. Roast the Pork Belly

Preheat the oven to 200°C (400°F).

Place pork belly on a rack in a baking tray, skin side up.

Roast for 30 minutes to start crisping the skin.

Reduce oven temperature to 180°C (350°F) and roast for another 45–60 minutes, until the meat is tender and the skin is golden and crisp.

Optional: For extra crackling, broil for 2–3 minutes at the end while keeping a close eye on it.


4. Rest and Slice

Remove pork from oven and let it rest for 10 minutes.

Slice into bite-sized pieces and serve immediately, skin side up to retain crispiness.

🍽 Serving Suggestions

Steamed rice 🍚 or fried rice 🍳

Light stir-fried vegetables 🥦

Serve with hoisin sauce or chili sauce for dipping 🌶️

📝 Pro Tips

Dry skin is essential — pat thoroughly and air-dry if possible.

Scoring the skin helps the fat render out and creates crispy crackling.

Salt draws out moisture and enhances crispiness.

Let the meat rest before slicing to retain juices.

🌟 Why You’ll Love This Recipe

Tender, juicy meat with crispy, golden crackling

Classic Cantonese favorite that impresses at any dinner

Simple seasoning, yet luxurious flavor

Perfect for family meals or special occasions

✨ Crispy Pork Belly (Siu Yuk) is a showstopper — the perfect combination of tender, juicy meat and irresistible crunchy skin. Follow these steps, and you can bring a taste of Cantonese roast pork to your own kitchen.

Do you want me to also make a crispy pork belly with honey glaze version for a slightly sweet twist? 🐷🔥