August 3, 2011


Justin has always been craving for "roasted pork belly " . I have been around searching for a tasty roasted pork belly . Seriously , none has really impressed my taste bud so far. So I decided to try my hand on making this famous Chinese dish in my ever small and space limited kitchen . ;)

This is the the only piece of the "Siu Yuk " left. Next time around, I will try to move faster and snap a photos of the whole piece of " Siu Yuk " before someone actually snatch and gnawed at it .  LOL.   Result :  Best ever Roasted Pork Belly I ever tasted .


500g    Pork Belly
1 tsp    Ginger Powder
1 tsp    Five Spice Powder
1/2 tsp Salt
1/2 tsp White Pepper
1/2 tsp Coarse Salt

  1. Score the skin of the pork belly about 1/2 cm deep. Clean and place it on a colander skin side up. Pour hot boiling water on the pork belly with skin side up. Drain and pat dry with kitchen towel. 
  2. Marinate the meat portion ( bottom / do not marinate the skin ) . Rub the marinate onto meat portion ( side and bottom ) in a sequence of beginning with Ginger powder , follow by 5 spice powder , white pepper and lastly salt. 
  3. Leave it to dry ( preferably overnight in the fridge without any cover ).
  4. 10 minutes before frying , rub coarse salt on the skin and set aside. 
  5. Heat a pan with oil enough to cover the skin of the pork belly . Make sure that the oil is hot before frying.
  6. Fry the siu yuk with the skin side down. Fry the skin portion for 8-10 minutes until crispy and flip over to fry the meat portion for about 5 minutes  . Do not over-fry the meat portion or else it will be too hard. 
  7. Flip over to fry the skin again till real crispy 
  8. Dish up and let it cool for 5 minutes . Chop into bite sizes and serve . 

 As you can see form the photos , the skin doesn't look crispy at all , simply because I am a " big head prawn "[ big head prawns refers to a forgetful person ] . I have forgotten to rub the coarse salt on the skin before frying it . ;)
Enjoy your homemade Roasted Pork Belly ...