This post may contain affiliate links. Please read my privacy policy.
Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.
Chinese Roast Pork Recipe
In my cookbook “Easy Chinese Recipes,” I have a Chinese roast pork belly recipe, or siu yuk.
When it comes to Chinese roast pork, one could never have enough of the crispy skinned roasted pork belly. It’s sinfully delicious!
This Chinese Roast Pork recipe is from my good friend Robert Danhi’s Facebook page. Robert and his wife made the roast pork following a recipe gathered from a church in Kuala Lumpur, Malaysia.
This is the PERFECT recipe for Chinese roast pork belly! It’s absolutely mouthwatering.
The recipe is easy, hassle-free and fail-proof. I guarantee you crispy, crunchy, absolutely aromatic and to-die-for pork crackling, melt-in-your-mouth pork belly.
Why You’ll Love This Recipe
This is the easiest and best recipe you’ll find online. There is no need to poke the pork skin, there is no no vinegar in the recipe.
There is also no need to par-boil the pork belly before roasting.
The end result is very crispy pork crackling. The pork belly is also juicy, tender, with the melt-in-your-mouth pork fat.
The taste is a bit salty and aromatic. The aroma comes from the garlic and five-spice powder.
Ingredients
- Pork belly
- Five spice powder
- Garlic
- Kosher salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
Step 2: Wash and use paper towels to dry the pork belly.
Step 3: Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
Step 4: Insert each garlic and push them deep inside the pork belly.
Step 5: Layer the top of the pork belly with the salt evenly.
Step 6: Place the pork belly on a wire rack. This is how it should look before going into the oven.
Step 7: Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
Step 8: Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
Step 9: Remove the pork belly from the oven, pull off the salt crust and discard.
Step 10: Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
Step 11: Remove from oven and let set for 10 minutes.
Step 12: Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Frequently Asked Questions
This recipe is only 446 calories per serving.
What To Serve With This Recipe
Serve this dish with rice or noodles. For a Chinese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chinese Roast Pork Belly
Ingredients
- 2 lbs. pork belly
- 6 cloves garlic
- 1 teaspoon five spice powder
- Kosher salt, for layering
Instructions
- Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
- Wash and use paper towels to dry the pork belly.
- Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
- Insert each garlic and push them deep inside the pork belly.
- Layer the top of the pork belly with the salt evenly.
- Place the pork belly on a wire rack. This is how it should look before going into the oven.
- Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
- Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
- Remove the pork belly from the oven, pull off the salt crust and discard.
- Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
- Remove from oven and let set for 10 minutes.
- Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Video
Notes
- Bake until the salt crust forms, the salt should be hardened.
- Check water in the pan below and add if needed.
- You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! If I was cooking double the portion (cooking two 2 lb cuts of pork belly side by side in the oven), how should I change the cooking times and temperature? Or should I use 4 lb cut instead? Thanks!
I am passionate about food loves to cook attended two Chinese school in Jamaica love to cook Chinese Food but did not get this receipt thanknow you very much.would love to get more info from you.Arlene Chang lives in Florida.
https://www.666630.xyz/chinese-roast-pork/
Thank you for the wonderful recipe. It was really delicious, my family loves it ! Keep it up, Bee !
I live in Trinidad and can’t get five spices. what should I use?
Just put some pepper.
How can you not get five spice in Trinidad?
I have been following your recipe and it turn out great each time. My only problem is the skin will separate from the lean meat when I cut/chop it? Is it because I didn’t cool it long enough before cutting? Hubby and son couldn’t wait for it to cool down – 10 minutes is too long for them hahaha
LOL, maybe. Or you can chop really fast using a Chinese cleaver like the Chinese chefs do. ;)
Should I adjust the oven temperature if I’m only making a pound of pork belly? Thanks
No.
Hi, we tried making this siu yuk. Using coarse salt, but the salt stuck to the skin and was very difficult to remove the salt from the skin. At the end it was super salty but the skin was crispy.
How can we improve?
Don’t use coarse salt.
Just had this roast pork belly for dinner tonight. The skin was PERFECT. I followed the recipe exactly as written. The meat part was a little bland so next time I will try marinating or dry rub overnight. This is the easiest recipe I’ve found online that is so simple and still give great results on crispy skin. Thank you so much for sharing this recipe!!!
I tried this a couple of weeks back and given that was my first time using an oven, it was perfect. Easy and simple. And that crackling…marvellous! One question, if I use more pork belly, say more than 2lbs, do I increase the baking time proportionately for both steps? Thanks in advance!
I think should be OK but I am not too sure actually. You can try. :)
Love this, tried it last night. Thank you. One question – do you leave the water in the bottom pan when you out the pork back for 40mins? I guess not as it wants to be as dry as possible, if you could let me know so i can perfect for next time.
Yes.