Cantonese Crispy Roast Pork Belly (Siu Yuk)

Name: Cantonese Crispy Roast Pork Belly (Siu Yuk)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: China
Ingredients: 3 lb (1.4 kg) skin-on pork belly, boneless or with ribs; 2 tsp (10 ml) Shaoxing wine (or dry sherry); 2 tsp (12 g) salt; 1 tsp (4 g) sugar; 1/2 tsp (1.5 g) five spice powder; 1/4 tsp (0.5 g) white pepper; 1 1/2 tsp (7.5 ml) rice wine vinegar (or white vinegar); 1/2 cup (120 g) coarse sea salt

烧肉 shāoròu / siu yukSay it: shaow-ROH / see-yook

By the Passport Plate editors. Published November 14, 2026.

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When this Cantonese roast pork belly hits the table, each bite delivers an irresistible contrast of ultra-crisp skin that shatters between the teeth, juicy layers of tender meat, and rich rendered fat that melts on the tongue. The practical secret lies in a simple spice rub followed by overnight drying and a clever salt crust that guarantees restaurant-quality crackling at home without special equipment.

Cantonese Crispy Roast Pork Belly (Siu Yuk)

烧肉, shāoròu / siu yuk

Pronounced shaow-ROH / see-yook

Serves: 6
Prep: 30 min
Cook: 1 hr 40 min
Total: 2 hr 10 min
Level: Medium

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

6 servings

Pork and spice rub

3 lb (1.4 kg)1.4 kg (3 lb) skin-on pork belly, boneless or with ribs
2 tsp (10 ml)10 ml (2 tsp) Shaoxing wine (or dry sherry)
2 tsp (12 g)12 g (2 tsp) salt
1 tsp (4 g)4 g (1 tsp) sugar
1/2 tsp (1.5 g)1.5 g (1/2 tsp) five spice powder
1/4 tsp (0.5 g)0.5 g (1/4 tsp) white pepper
1 1/2 tsp (7.5 ml)7.5 ml (1 1/2 tsp) rice wine vinegar (or white vinegar)

Salt crust

1/2 cup (120 g)120 g (1/2 cup) coarse sea salt

Method

Rinse the skin-on pork belly thoroughly under cold running water, then blot every surface completely dry using paper towels. Lay it meat-side up on a tray and massage the Shaoxing wine evenly across the flesh, taking care to avoid any contact with the skin.
Combine the measured rub salt, sugar, five-spice powder, and white pepper in a small mixing bowl. Massage this seasoning blend thoroughly into the meat and all exposed edges while keeping the skin surface entirely dry. Flip the piece so the skin faces upward.
Pierce the skin repeatedly with a sturdy metal skewer to create many tiny shallow punctures without penetrating into the fat layer beneath. Transfer the pork onto a wire rack set over a baking tray and leave it uncovered in the refrigerator for 12–24 hours until the skin feels papery and completely dry to the touch.
Set the oven to 375°F (190°C). Line a sturdy baking sheet with heavy foil, then shape the edges into a tight border roughly 1 inch (2.5 cm) high around the pork. Brush the rice wine vinegar across the skin and spread the coarse sea salt in a thick, uniform layer that fully conceals the surface.
Place in the oven and roast for 1 hour 30 minutes, extending to 1 hour 45 minutes when ribs remain attached, until the meat yields easily to a fork. Remove from the oven and gently remove the hardened salt crust, discarding it completely.
Change the oven setting to low broil and position the rack in the lower third. Open the foil borders, position a roasting rack inside the tray, and set the pork skin-side up on top. Broil for 5–10 minutes while rotating the tray as needed until the skin inflates, forms golden blisters, and reaches a uniformly crackled state. Monitor closely to prevent scorching.
Allow the roasted pork to rest for 15 minutes. For neat slices, position skin-side down on a cutting board, first cut through the meat portion, then use a firm rocking motion to press the blade through the crisp skin.

Regional variant: Bone-in siu yuk (有骨烧肉)

Select a slab of pork belly that still includes the attached rib bones. Extend the initial roasting time under the salt crust by 15 minutes. Once roasted, discard the salt layer, then remove or cut off the rib bones before returning the meat to the broiler for skin crisping as usual. The ribs help retain moisture during cooking and make a tasty snack for the cook.

Cook's notes

Creating numerous small perforations across the entire skin surface promotes the most uniform blistering and crackling during the final broil.
Should the skin fail to puff and crisp evenly under the broiler, shift the tray slightly closer for another 1–2 minutes while watching without pause, as the surface can darken too much in moments.
Resting the pork after roasting allows the juices to redistribute for moist meat and helps maintain the integrity of the crisp skin during slicing.

Serve with

Present warm alongside Cantonese roast meats with steamed rice or noodles, lightly cooked green vegetables, and small bowls of granulated sugar and hot English mustard for dipping the slices.

Make ahead and storage

The crackling texture is optimal when freshly roasted; refrigerate any leftovers and revive crispness by separating the skin from the meat, then reheating in a 400°F (200°C) oven for 10–15 minutes.

Cantonese Crispy Roast Pork Belly (Siu Yuk)