Siu Yuk (Chinese Roast Pork)

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Originally from Cantonese cuisine, the finest – Siu Yuk (Chinese Roast Pork) has made its way to the top of the World’s delicacy. Especially in Vietnam, this dish has become a must-have dish for every family meal in most events or festivals. The idea to make one at home seems like a very difficult task, but quite the contrary, it is actually fairly simple. You do not need a big rotisserie to cook a perfect Siu Yuk, all you need is your normal oven and a bit of tip.

The wow factor for Siu Yuk starts with its crispy skin. In order to have such final product, beside poking tiny holes over it, you will also have to leave the pork inside the fridge uncovered overnight. So it does take a little bit of patience haha, but will be totally worth it. This will help to draw out the excess moist inside the meat, and tighten it up as well as dry out the skin, which will help you to get that perfect crackle.

Temperature also plays a part. After roasting it at 190*C, you will have to take it out of the oven and turn it up to 250*C. The big jump in temperature will make the skin buff up, create small little pockets of air and when you cut into it. And oh boy! The sound of heaven…

I find that watching the skin buff up in the oven is actually quite entertaining. Haha, who knows you might like it too. Join me in the kitchen with this Siu Yuk recipe to find out!


Siu Yuk (Chinese Roast Pork)

Serving 4 people

Prep time Cook time
20 mins 1 hour 40 mins


Pork belly 1kg
Five spice powder 2 tsp
Salt 1 tsp
Sugar / honey 1 tsp
Shaoxing wine / normal rice wine 30ml
For brushing on the skin

Dipping sauce: 

Garlic 2 cloves
Soy sauce 60ml
Hoisin sauce 2 tbsp
Sugar 6 tbsp
Water 30ml


1. Wash the pork and then pad dry. Pour the shaoxing wine over the meat side of the pork, then rub the wine all over it.

2. Mix the rest of the seasoning together. Then rub all over the meat side only.

3. Flip the pork, skin side up, wipe dry again with paper tower. Using skewer or a fork and poke tiny holes all of the skin surface. Do not go too deep into the fat.

4. Place the pork on the rack, skin side up, put into the fridge, uncovered for overnight.

5. Next day, pre-heated the oven to 190*C. Meanwhile using tin foil, fold it up to all side of the pork, reveal only the skin. This will prevent the meat from being burnt and get dark colour.

6. Brush some vinegar all over the skin. Then sprinkle salt evenly, until completely cover the pork skin.

7. Place in pre-heated oven and roast for 1 hour 30 mins.

8. Meanwhile, mince some garlic. Add it to a pan, lightly frying it. Then add the soy sauce, hoisin, sugar and water. Bring to the boil then your dipping sauce is done.

9. Once 1 hour 30 mins is up. Take the pork out of the oven, turn it up to 250*C. Discard all the salt. Wait until the temperature is 250*C, place it back in the oven for 10 minutes or until the skin is nice a buffy.

10. After it done, let the pork rest for at least 20 mins and your Chinese Roast Pork is done! Cut into the skin to enjoy the crackle sound! Serve hot with steamed rice, dipping sauce and your choice of greens.