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

Crispy Pork Belly Recipe (Siu Yuk/烧肉)

Pan-fry the pork belly in a pan
Pan-fry the pork belly in a pan pictures (11 of 11)

Recently, Alice and Jared of Eat A Duck I Must and I bonded over Penang street food as the cute couple just came back from Penang not too long ago. After intensive tweeting about the subject of food, I invited them to guest post on Rasa Malaysia. Alice kindly accepted and offered their crispy pork belly/siu yuk (烧肉) recipe. Eat a Duck I Must (the name is as cute as the couple) is a great food blog about their eating trips and home-cooked meals. Other than working full-time, blogging, and traveling, Eat A Duck I Must also offers photography services. Please give your warmest welcome while you drool over their Chinese roast pork. If you wish to view their step-by-step photos, click on the gallery above.

In the last few years, it seems that pork belly and bacon are making a big comeback on the food scene. Everywhere you turn, you see bacon—bacon dipped in chocolate, bacon mayonaise, pork belly sandwiches, braised pork belly, bacon ice cream, bacon wrapped bacon… (I blame you David Chang and Michael Ruhlman!) So to add to this pork belly craze, we have decided to make the popular Chinese Crispy Pork Belly (Siu Yuk/烧肉).

Typically, Crispy Pork Belly is a dish you would eat at Chinese banquets or pick up as carryout for a special occasion at home from a Chinese BBQ shop strictly dedicated to roasting pork, duck, goose and chicken over an open fire or wood burning rotisserie ovens. Growing up, this was one of my all time favorite dishes. The crispy crunchy skin crackles as you take your first bite only to reveal the mouthwatering fat that sits right below. And then at long last you taste it all together with the savory pork belly meat. It’s awesome. And if you plan on getting the belly meat from the BBQ shop, you better get there early as it is usually the first item to be sold out. The next best thing is to make your own.

Now, we don’t all have the luxury of having a large rotisserie oven or an open pit constructed in our backyards so we’ve learned this homecooked version from Jared’s aunt. Jared’s aunt is one special lady. Thinking about her cooking makes me drool. Every time we head over there for a meal, there seems to be a huge feast with at least 6-7 dishes, not including the obligatory Cantonese soup. There usually isn’t a special occasion to celebrate, it’s just dinner. Our absolute favorite dish is her homemade crispy pork belly. Most homemade recipes call for the pork belly to be baked, which can take hours to crisp up the skin and can dry out the meat in the process. Jared’s aunt’s secret comes from frying the skin. This allows the skin to reach the perfect amount of crispiness in the shortest amount of time. Honestly, we’ve all started to prefer this homecooked version over the professional BBQ shop takeout version—and that is saying a lot!

Jared and I spent the last weekend persuading her to divulge her secret recipe and we’ve tested the recipe at home to make sure it is foolproof. I present to you the Crispy Pork Belly Recipe!!

Click Page 2 for the Crispy Pork Belly Recipe (Siu Yuk/烧肉) Recipe
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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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