I love pork and I never say no to a beautiful slab of pork belly. Recently, I have been craving for Siu Yuk (in Cantonese) or Shau Rou (in Mandarin) or commonly known as Chinese Roast Pork. This sinfully, delicious, easy-to-make roast pork has been one of my go-to comfort foods whenever I miss home. It’s not just the sound of “roast” on pork but the “crackling” that is enough to make anyone’s mouth water.
When choosing pork belly for this dish, I like a nice layer of fat in the middle – so, when I have that first memorable bite, I would love to chew into the crackling crunch, followed by the soft, juicy fat and tender meat. 
Roast pork is commonly eaten with Hainanese chicken rice, duck rice or wonton mee. Normally I would reserve some out and stir fry with chinese broccoli (gai lan) or with spring onion, chillies and garlic which is equally sumptuous.
Contrary to yesteryear’s belief, making roast pork at home is actually super easy – thanks to my beloved oven. I would normally marinade the pork a day before so the skin is dry by the next day and the marinade has seep well into the meat.
Print
Chinese Roast Pork
- Total Time: 115 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fragrant, crispy-skinned roast pork with a flavorful five-spice rub. Perfect for a special dinner or weekend treat.
Ingredients
- 1 lbs (454 g) uncut pork belly
- 2 tbsp sea salt
- 2 tbsp five-spice powder
- dash of white pepper powder
- sugar
- mustard
Instructions
- Wash the pork belly slab and pat dry. Use tweezers to remove stray hairs on the skin. Use a kitchen knife to make diagonal slits into the skin, avoiding the meat.
- Combine 1/2 tbsp sea salt with 2 tbsp five-spice powder and a dash of white pepper powder. Rub the marinade all over the meat, avoiding the skin.
- Rub the remaining 1 1/2 tbsp sea salt onto the skin and slits.
- Transfer the pork belly to a plate and refrigerate with skin facing upwards, uncovered overnight.
- Remove pork belly from the fridge and pat the skin lightly to remove water remnants. In a roasting tray, place a heat-proof ramekin in the centre and fill the tray with some water. Place the pork belly (skin side up) on a roasting rack on top of the ramekin. Do not wet the skin and meat.
- Roast the pork in a pre-heated oven at 428°F (220°C) for 30 minutes. Place the rack higher, but not too close to the heat source.
- Remove the pork after 30 minutes. Poke the skin that has not blistered yet with a bamboo skewer. Return the pork to the oven and roast at 356°F (180°C) for another 70-90 minutes, or until cooked through. Every 30 minutes, check for even crackling and repeat with the skewer if needed. Check the water level.
- After 70-90 minutes, remove the pork from the oven to rest on a wire rack for 10 minutes.
- If the skin has been charred, scrape it away with a butter knife before cutting. Place the roasted pork skin side down and slice into strips, then into smaller pieces.
- Serve with sugar and mustard.
Notes
- For extra crispy skin, ensure the pork belly is completely dry before roasting and score the skin deeply.
- If you don’t have a roasting rack, place the pork belly directly on a bed of vegetables like onions or carrots for added flavor and moisture.
- Leftover roast pork can be stored in the refrigerator for up to 4 days and is delicious in sandwiches or stir-fries.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What cut of pork is best for Chinese roast pork?
Pork belly is the traditional choice because it has alternating layers of fat and meat that render during roasting, creating tender, flavorful slices with crispy skin.
How do I get the skin really crispy?
Dry the skin thoroughly, poke it all over with a fork or skewer, and rub it with salt. Roast at high heat for the final 15 to 20 minutes, or finish under the broiler, watching carefully to avoid burning.
What is the typical marinade for Chinese roast pork?
A mix of five spice powder, soy sauce, hoisin sauce, rice wine, sugar, and garlic is common. The meat side gets the marinade while the skin stays dry and salted for maximum crispness.
