Crispy Pork Belly Recipe (Siu Yuk/烧肉)
December 03rd, 2009 80 Comments

Crispy Pork Belly Recipe (Siu Yuk/烧肉)

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Crispy Pork Belly Recipe (siu yuk 烧肉)


1lb pork belly
1 tsp Dry Ginger Powder (沙薑粉)
1 tsp Five Spice Powder (五香粉)
1/2 tsp white pepper
2 tsp salt
1/2 tsp msg (optional)


Wash the meat under cold water.

Submerge the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.

Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.

Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.

Let it marinate for 1 hour, though over night is better for a deeper flavor.

In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries!

Let it rest until cool to the touch and cut into slices.

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80 comments... read them below or add one

  1. SooWai says:

    I would never thought to make my own shiu yuk. I am originally from Msia and has lived in US for 15 years now. I used the recipe from your Rasa Malaysia book. The roasted version vs. this deep fried recipe. It was simple and came out awesome. Better than some of the shiu yuk you get from the store. The trick is the preparation of the skin.. lots of hard work and it does pay off. I made it twice for parties for local friends here, that is one of the crowd favourite. Thanks for the recipe.

    • Judith Yan says:

      SooWai, so which version do you prefer, the roast or fried? I usually roast mine but I am thinking of trying this method. Thanks!

  2. Matt says:

    Hello, the slideshow above specifies a 1 hour braise for the pork belly, but the recipe specifies 15 minutes. I can only imagine that a 15 minutes braise will give you a very tough belly. Something is not right ! Thanks.

  3. Quentin says:

    looks so good… i really want to try this! but how hot should the oil be? thanks!

  4. Vila says:

    What is Spiced Ginger Powder ?Where do I get it?

  5. rm says:

    I am also curious about the cooking time – 15 min in the recipe vs 1 hr in the photo slides. And also, what is the difference between the two kinds of ginger powder that a previous comment mentioned. Thank you! It looks like a beautiful, delicious recipe.

  6. Lin says:

    Hei, tanks a lot for your Nice recipe. But can you let me know how hot should the oil be???

  7. Sheena says:

    Hi.. May I know what’s the temperature for oven?

  8. alvin says:

    cool.. i like this web.. allow me to cook all the food i cant get in germany(i’m from malaysia) since i’m sudying here…malaysian’s food… deabak!!!
    thanks for the recipe…

  9. INGRID HUGEN says:

    Can i use a regular oven? If yes, may i know the temperature and how long should i cook it?

  10. Ellis Lai says:

    Hi, may I know where can I get the oven-roasted version of Siu Yok? Thanks!

  11. momoko says:

    i am also a penangite living overseas but pregnant now so craving unusually badly for penang and mommy’s home cook food. thank goodness i come across your recipes and get very tempted to try this out, but i also read another blog on roasted pork belly emphasizing the thickness of fresh pork belly not less than 1.5-2 inches. in italy where i live, the pork belly is usually ~1 inch thick and the butchery confirmed not having come across such thick belly i need in italy. question to you, does thickness matter in your deep fried version of pork belly? will 1 inch be fine?

  12. Wil says:

    What is spiced ginger powder? Is this different from regular ground ginger? Where can I find it?

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