Natural form

A whole roasted pork belly slab showing the crackling skin, fat, and meat layers.

Shows the unmistakable three-layer structure — crackling skin, white fat, and pink meat — that defines siu yuk before cutting.

Proteins

Roast Pork Belly (Siu Yuk)

Cantonese roast pork belly with crackling crisp skin over tender, fatty meat.

Roast pork belly is a Cantonese specialty of slow-roasted pork belly with a signature shatteringly crisp crackling skin over layers of juicy fat and meat. It is chopped into bite-size pieces and served over rice, in noodles, or as part of a roast-meat platter. The skin is dried and salted before roasting to achieve the crackle.

Siu Yuk is the Cantonese term for whole-roasted pork belly distinguished by its shatteringly crisp, bubbled skin—a feature so prized that a properly executed crackling is considered the mark of a skilled siu mei cook. The dish belongs to the broader family of siu mei (燒味, "roasted flavors"), the iconic roasted meats that define Cantonese and Hong Kong culinary identity. Unlike char siu, which is marinated and hung, or white cut pork, which is poached, siu Yuk is dry-roasted at high heat with the skin exposed, allowing it to blister and separate from the fat beneath. The meat itself is rubbed with five-spice, soy, and Shaoxing wine, yielding savory-sweet, umami-rich flesh that contrasts sharply with the salty-sweet snap of the crackling. In Hong Kong and Guangdong, premium siu mei shops roast whole bellies hanging on hooks in specialized brick ovens; the crackling should audibly snap when broken. At the table, it is traditionally presented skin-side up on a platter with a small cup of Chinese mustard alongside steamed jasmine rice.

Measured in: g
Storage: Fridge

Types & varieties

Classic Five-Spice Siu Yuk

Rubbed with five-spice powder, white pepper, and sea salt on the meat side; the traditional Cantonese preparation.

Maltose or Rock Sugar Glaze Siu Yuk

Skin brushed with maltose syrup or dissolved rock sugar before roasting; yields extra-caramelized, glossy crackling.

Hong Kong Style (Vinegar Wash)

Skin treated with a vinegar-and-salt wash or spray before roasting; promotes maximum bubble and snap texture.

Macau Style

Reflects Macanese culinary influence; produces a slightly sweeter, more complex flavor profile than Cantonese preparations.

Garlic White Cut Pork

A poached rather than roasted variant; skin may be briefly torched or seared, served with garlic oil—technically a different dish but related in spirit.

Common uses

Sliced over steamed jasmine rice with its natural jus as the centerpiece of a weeknight or banquet mealPresented skin-side up as the hero on a Cantonese banquet platter alongside other siu meiCut into strips as a savory congee or jook toppingPaired with blanched choy sum or gai lan dressed in oyster sauce and garlicStir-fried into Siu Yuk Fan (fried rice) for a rich, textured one-bowl mealArranged on a combination plate with char siu and roasted duck at siu mei shopsCut into chunks and wrapped in steamed bao with scallions and hoisinServed as part of a Chinese New Year or festival spread where crispy, whole-roasted meats symbolize abundance

Tips & pitfalls

The single most important step: dry the skin thoroughly. Place the scored pork skin-side up on a rack, uncovered, in the refrigerator for 12–24 hours, or use a fan at room temperature for 2–3 hours until the skin appears matte and leathery—this is non-negotiable for proper crackling.
Score the skin in a tight 1-cm diamond crosshatch pattern, cutting through to the fat but never into the meat. Uniform depth ensures even bubble formation across the entire surface.
Season the meat side only—rub five-spice powder, white pepper, light soy sauce, and Shaoxing wine into the flesh. Keep all wet marinade away from the skin; moisture is the enemy of crispness.
Prick the skin all over with a dedicated pork-skin pricker or the tip of a large needle at 2–3 mm intervals before roasting. This releases steam and fat trapped beneath the surface, creating the characteristic bubbled texture.
Roast skin-side UP at 200°C (400°F) for the first 60–75 minutes. Never cover the pork or tent with foil at any point—steam will immediately soften the skin and ruin the crackling.
Increase to 220–230°C (425–450°F) only for the final 10–15 minutes if the skin has not fully bubbled. Monitor constantly; crackling can go from perfect to burnt in under five minutes.
At the 45-minute mark, mist the skin with a spray bottle containing diluted white vinegar (2 parts water to 1 part vinegar) for extra crispiness and brightness.
Rest the pork 10–15 minutes before slicing. Cutting too early causes juices to escape, leaving the meat dry and the crackling less satisfying. Save the rendered fat—it is excellent for frying rice or vegetables.

Nutrition

518kcal

Energy

2167 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 0%Fat 93%

Protein

9.3g

19% DV

Carbs

0% DV

Fat

53g

68% DV

Fiber

0% DV

Sugars

of which

Sodium

32mg

1% DV

Notable micronutrients

Vitamin B1235% DV

Thiamin (B1)33% DV

Niacin (B3)29% DV

Riboflavin (B2)19% DV

Selenium15% DV

Phosphorus9% DV

Source · USDA FoodData Central · approx. Pork, fresh, belly, raw

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In the shops

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Good to know

Origin: Guangdong Province, China; iconic to Cantonese and Hong Kong cuisine
Primary Flavor: Savory-sweet, umami-rich with salty-sweet crackling
Texture: Bubbly, shatteringly crisp skin over tender, fatty meat
Typical Weight: 1.5–3 kg (3–6.5 lb) whole belly slab
Cooking Method: High-heat dry roasting, 200°C (400°F)
Active Prep Time: 30–45 minutes (scoring, seasoning, glazing)
Total Cook Time: 90 minutes–2 hours depending on thickness
Difficulty: Moderate; skin preparation is the critical factor
Shelf Life: 3–4 days refrigerated; crackling is best same-day

Substitutes

Chinese Char Siu — Uses marinated pork shoulder or belly with a sweet red glaze; lacks crackling and has a softer, stickier texture.
Crispy Pork Belly (Restaurant Style) — Often starts with parboiling or pressure cooking before roasting; produces similar crackling with a shorter overall time.
Roast Duck — Different fat profile and savory-sweet flavor but serves the same role in siu mei combinations and banquet presentations.
Korean Samgyeopsal Gui — Grilled pork belly brushed with sesame oil and soy; skin is not rendered crisp in the same high-heat manner.

Pairs with

Steamed jasmine riceChinese yellow mustard (gai cai)Premium dark soy sauceBlanched choy sum or gai lanScallion-ginger dipping sauceShaoxing winePickled ginger and chilies

Also called

燒肉 · Siu Yuk · Crispy Pork Belly