Main Courses

Homemade Roast Pork (自製燒肉)

Homemade Roast Pork (自製燒肉)

This dish features a perfectly crispy crust and juicy, flavorful meat. Here’s how to make Homemade Roast Pork, or Siu Yuk, at home.
Course Main Course
Cuisine Chinese


  • 1 kg pork belly skin on
  • 1 tablespoon salt for the skin
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 2 teaspoons salt for the meat


Prepare the Pork Belly:

  • Score the skin of the pork belly with sharp knife cuts, ensuring not to cut too deep into the fat layer beneath.
  • Mix Chinese five-spice powder, white pepper, sugar, 2 teaspoons of salt, and garlic powder together. Rub this mixture onto the meat side of the pork belly only. Avoid getting the seasoning on the skin.

Dry the Skin:

  • Dry the skin thoroughly with paper towels. Rub 1 tablespoon of salt into the skin. This will help to draw out moisture.
  • Leave the pork belly skin-side up, uncovered, in the refrigerator for at least 4 hours or overnight. This drying step is crucial for crispy skin.

Preheat Your Oven:

  • Preheat your oven to 200°C (390°F).

Roast the Pork Belly:

  • Remove the pork from the refrigerator and brush off any excess salt from the skin. Place the pork belly on a rack in a roasting pan, skin-side up.
  • Roast in the preheated oven for about 60 minutes, or until the skin is completely bubbled and crispy.

Broil for Extra Crispiness:

  • If the skin isn’t bubbly and crisp enough, turn the broiler on high and broil the skin for a few minutes. Watch closely to avoid burning.

Rest and Serve:

  • Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps retain its juices.
  • Cut into bite-sized pieces and serve.

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