Crispy Cantonese-Style Roast Pork Belly (Siu Yuk)
- Nov 13, 2025
- 1 min read
If you've ever had roasted suckling pig, this is kinda like a mini version of that - crispy pork skin with an under layer of tender, unctuous fat followed by melt-in-your mouth perfectly-seasoned meat. Often found in Chinese roast/BBQ meat shops and restaurants, along with roasted duck, chicken, char siu, etc., this delectable dish is surprisingly simple and easy to make at home. This recipe is my adaptation of the version from the always excellent Woks of Life https://thewoksoflife.com/cantonese-roast-pork-belly/
Note on the sauce:
*Use skin-on pork belly only for this recipe to get that crispy brown top.
Notes
1
Rinse the pork belly and pat dry with paper towels. Place the pork belly skin-side down on a tray or chopping board, then rub the Shaoxing wine into the meat side only. Sprinkle the seasoning blend evenly over the meat side.
2
Turn the pork belly over, then poke as many holes as you can (using a fork, metal skewer, or in my case, a double-pronged corn cob holder) throughout the skin. This will help it to help crisp up during roasting.
3
Place the pork on a rack or tray in the frig, skin side up, uncovered, for at least 12 hours, preferably 24 hours, to let it dry out.
4
Preheat the oven to 375F. Place a large sheet of heavy-duty aluminum foil on a baking tray, center the pork belly on top, then fold the foil around to create a snug rectangular 1" high box around the pork.
5
Use 2 metal or bamboo skewers to skewer the pork belly lengthwise (to keep it from curling during roasting). Brush the rice wine vinegar over the pork skin. Pack the sea salt in an even layer over the pork skin then roast for 1 1/2 hours.
6
Remove the pork from the oven. Move the oven rack to the lowest level, then turn the heat up to 440F.
7
Remove the salt layer from the top of the pork belly (use a brush and/or paper towels). Remove the pork to a chopping board; place the foil on the bottom of the baking sheet then top with a rack; put the pork onto the center of the rack and return to the oven. Roast for 10-15 minutes, turning the baking sheet around halfway through the cooking time. Watch the roast throughout the roasting time to make sure it doesn't burn.
8
Remove the pork from the oven and let rest for 15 minutes; place on a chopping board, remove the skewers, and cut into 1 1/2" cubes with a cleaver. Plate and serve with mustard on the side. Garnish with cilantro leaves, if desired.
Instructions
3-lb slab of pork belly with skin on*
2 tsp Shaohsing wine
2 tsp kosher salt
1 tsp sugar
1/2 tsp five spice powder
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp garlic powder
Seasoning Blend
1 1/2 tsp rice wine vinegar
1/2 cup coarse sea salt
Fresh cilantro leaves
Chinese Hot Sweet Mustard or Honey Mustard
Garnish & Dipping Sauce
Crispy Cantonese-Style Roast Pork Belly (Siu Yuk)
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Prep Time
25 min
Cooking Time
1 hour 30 min
Rest Time
15 min
Total Time
1 hour 75 min
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