The Easiest Crispy Roast Pork Belly (Siu Yuk / Sio Bak)

The Easiest Crispy Roast Pork Belly (Siu Yuk / Sio Bak)

Course: Entree
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
0 minutes
Total Time: 1 hour 55 minutes
Servings: 5 servings
Calories: 124kcal
Author: Marvellina
The easiest Chinese crispy pork belly recipe that gives you those beautiful cracklings. Truly no fuss recipe. Never fails to give you those nice crispy cracklings EVERY TIME!
Print Recipe


  • 3 lbs slab of pork belly
  • Salt for baking
  • Cooking oil for brushing



To prepare the day before:

  • Mix the wine, brown sugar, five-spice powder (if using) and salt in a small bowl. Place the pork belly in a container and gently pour in the marinade and use your hand to kinda rub the marinade into the meat and leave the skin out. Once you are done, pat the skin dry and put in the refrigerator without cover for at least 8 hours
  • When ready to be roasted, preheat your oven to 375 F. Line your baking sheet with heavy duty aluminum foil and then place a roasting rack on top of it. Place another layer of aluminum foil on top of the roasting rack. Transfer the pork belly to the aluminum foil and fold all the sides up, leaving about 1-inch on top. Gently pour the salt on top of the skin to form about 1/2-inch of salt layer. Pop it into the oven and let it roast for the next 1 hour and 30 minutes
  • After 1 hour and 30 minutes, remove from the oven and gently remove the crust of salt off the skin. Brush the skin with some cooking oil. Carefully fold the aluminum foil down a little bit and then place the pork belly at the lowest rack of the oven and turn the broiler to low. This is the part when the cracklings start to form. Watch it carefully, as you don't want them to burn. Some spots may get burn quicker than the others, I use an aluminum foil to cover the part that has crackled and started to get burn or you can move it down further from the fire. Let it broils until you are happy with the cracklings. Remove from the oven and let it sit for at least 10 minutes before slicing
  • When ready to slice them, I found it easier to turn the skin side down on the chopping board and slice while applying gentle pressure on the knife to break off the pieces. Serve with your favorite chili sauce or on its own



Serving: 50g | Calories: 124kcal | Carbohydrates: 3g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 351mg | Potassium: 134mg | Sugar: 2g