Baking Chinese Pork Roasting Crispy-skin

Chinese Crispy Roast Pork Belly (Siu Yuk) with Crackling Skin

Name: Chinese Crispy Roast Pork Belly (Siu Yuk) with Crackling Skin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 lb Pork belly, skin-on (trimmed, about 3 lb); 2 tbsp Light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp Chinese five-spice powder; 1 tsp Granulated sugar; 2 tbsp Coarse kosher salt (for skin); 1 tsp Baking powder (aluminum-free if possible); 2 tbsp White vinegar; 1 tbsp Neutral oil (vegetable or canola), for brushing

Siu yuk (Chinese crispy roast pork belly) delivers crackling, blistered skin and deeply seasoned, tender meat. This straightforward roast uses a short marinade and a high-heat blast to create an iconic crunchy skin with succulent pork beneath.

0.0(0 reviews)

Prep: 30m · Cook: 90m · Total120 mins

DifficultyMedium

Serves4

AuthorJake

Chinese Crispy Roast Pork Belly (Siu Yuk) with Crackling Skin

Ingredient Spotlight

Shaoxing wine

Shaoxing wine is a Chinese fermented rice wine from the Shaoxing region used widely in Chinese cooking to add depth and umami; it smells nutty and slightly oxidized with a dry, savory sweetness. You can find it at Asian grocery stores, some well-stocked supermarkets, or online. A common substitute is dry sherry (which is already listed as an alternative in your recipe); if you need a nonalcoholic option, use low-sodium chicken or vegetable stock with a splash of rice vinegar and a little soy sauce to mimic the acidity and savory note.

Ingredient Spotlight

Chinese five-spice powder

Chinese five-spice is a ground spice blend (typically star anise, cloves, cinnamon, Szechuan peppercorn, and fennel seed) originating from Chinese cuisine; it has a warm, sweet-licorice aroma with floral and slightly numbing notes from Szechuan pepper. It’s sold in Asian markets and mainstream spice aisles and is used to season meats and marinades. If you don’t have it, make a quick substitute by mixing equal parts ground star anise (or aniseed), cinnamon, and fennel with half parts ground cloves and white or black pepper (or a pinch of Szechuan peppercorn if you have it).

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Jake's note

"This siu yuk shines at festive dinners or weekend feasts — the crackling is the star. Home cooks will love how simple seasoning and a high-heat finish produce restaurant-style results."

Chinese Crispy Roast Pork Belly (Siu Yuk) with Crackling Skin

Siu yuk — Chinese crispy roast pork belly — is a study in contrast: glassy, shattering skin over layers of tender, porky fat and meat. This recipe pares the process down to what actually matters: a short savory marinade for the meat, patient dehydration of the skin, and a high-temperature blast to make the skin puff and blister. The minimal five-spice and Shaoxing in the meat side give classic aromatic notes without overpowering the pork, while the vinegar, baking powder, and coarse salt on the skin coax out the crackle you crave.

This version is written for home cooks who want reliably superb crackling without complicated equipment. Drying the skin in the fridge overnight and using baking powder to change the skin’s pH are small, deliberate interventions that reward time and attention. The result is an impressive centerpiece for a weekend supper or Chinese New Year table — slices that pair beautifully with sharp pickles, steamed rice, or pillowy bao, and crackle that survives long enough to impress every guest.

Plan your timing

Enter your target meal time:

4:55 pm–5:25 pm→Season the meat side

5:25 pm–5:55 pm→Dry the skin in the refrigerator

5:55 pm–6:25 pm→Prep the skin for crisping

6:25 pm–6:55 pm→Roast, crisp, and rest

Ingredients

Yield

Instructions

Season the meat side

Trim the pork belly so it sits flat and pat thoroughly dry with paper towels. Turn the belly skin-side down and mix the light soy sauce, Shaoxing wine, five-spice powder, and sugar; rub this mixture evenly into the meat side, avoiding the skin. Leave the skin untouched to ensure it can dry and crisp later. Let the seasoned pork rest at room temperature for 20–30 minutes while you preheat the oven.

For this step

3 lbPork belly, skin-on (trimmed, about 3 lb)
2 tbspLight soy sauce
1 tbspShaoxing wine (or dry sherry)
1 tspChinese five-spice powder
1 tspGranulated sugar

Dry the skin in the refrigerator

Place the pork belly skin-side up on a rack set over a tray and transfer uncovered to the refrigerator for at least 4 hours or preferably overnight to dry the skin. The longer the skin dries, the better the crackle; this step reduces surface moisture that prevents proper blistering. Return the pork to room temperature for 20–30 minutes before roasting.

Prep the skin for crisping

Preheat the oven to 450°F (230°C). Pat the skin very dry, then brush the skin lightly with white vinegar; sprinkle the baking powder and coarse kosher salt evenly over the skin and rub them in so the surface is coated. Brush a thin layer of neutral oil over the skin to help conduct heat and promote blistering; fold and tie the belly if needed so it sits flat and evenly in the roasting pan.

For this step

2 tbspCoarse kosher salt (for skin)
1 tspBaking powder (aluminum-free if possible)
2 tbspWhite vinegar
1 tbspNeutral oil (vegetable or canola), for brushing

Roast, crisp, and rest

Roast at 450°F (230°C) for 20–30 minutes until the skin puffs, blisters, and begins to turn golden; watch closely to avoid burning. Reduce the oven to 350°F (175°C) and roast a further 40–60 minutes until the meat is tender and the fat has rendered (total cook time about 90 minutes). If the skin isn't fully crisp, finish under a hot broiler for 1–4 minutes, then rest the roast 10–15 minutes before slicing into portions to preserve juices and let the crackle set.

Tips from the kitchen

Score or not?

Leave the skin unscored for maximum blistering; if you prefer neat slices, make shallow, spaced cuts through the fat only before seasoning so the skin remains intact during puffing.

Thorough drying matters

Refrigerating uncovered on a rack for several hours (preferably overnight) removes surface moisture that prevents blistering — don’t skip or shorten this step if you want true crackle.

Even heat contact

Brush a thin layer of neutral oil on the skin and ensure the belly lies flat so the skin gets consistent radiant heat; folding or uneven placement causes uneven blistering.

Watch the high heat

During the 450°F blast, stay nearby and monitor constantly — once the skin puffs, it can go from golden to burnt in minutes.

Finish under broiler

If spots remain soft, a short 1–4 minute broil at the end crisps stubborn areas—keep the pan low in the oven and the meat away from direct element contact.

Variations & substitutions

Honey‑glazed finish

After the low roast, brush a light mixture of honey and Shaoxing diluted with a splash of water and broil very briefly for a shiny, slightly sweet lacquer that contrasts with the crackle.

Spicy Sichuan twist

Mix 1 tsp ground Szechuan pepper and 1 tsp chili powder into the meat rub for a numbing-heat profile, and serve with a chili oil dipping sauce.

Char siu–style swap

Substitute the meat-side marinade with char siu ingredients (hoisin, soy, honey, five-spice) and roast the same way for a sweeter, sticky exterior beneath the crackle.

Air‑fryer finish

For smaller pieces, dry and season as directed, then use a preheated air fryer at 400°F for 8–12 minutes to achieve blistered skin; you may still need a brief broil for perfect color.

Storage & make-ahead

Store leftover pork belly chilled in an airtight container for up to 3–4 days; keep the crackling reserved on the side if possible to preserve texture. To reheat, warm slices in a hot oven (400°F/200°C) on a wire rack for 8–12 minutes to revive the skin; avoid microwaving, which softens the crackle. You can freeze cooked slices for up to 2 months and re-crisp from mostly thawed in a hot oven.

What to serve with it

Serve thin slices over steamed jasmine rice or tucked into soft bao with hoisin, cucumber ribbons, and scallions for textural balance. Complement the richness with bright, vinegary elements like quick-pickled daikon or cucumber, and pair with a crisp lager, a dry Riesling, or jasmine tea to cut the fat.

Frequently asked questions

Why use baking powder on the skin?

Baking powder (not baking soda) raises the pH and helps dry the skin surface, promoting browning and blistering; aluminium-free powder avoids any metallic aftertaste.

Can I skip the overnight fridge drying?

You can, but the crackle will be less reliable; at minimum dry uncovered for 4 hours, though overnight gives the best, most consistent blistering.

The skin blistered unevenly — what went wrong?

Uneven heat contact, residual moisture, or an uneven layer of oil/salt can cause patchy blistering; ensure the skin is completely dry, the belly lies flat, and the coating is even before the high-heat blast.

How do I judge doneness for the meat?

The meat should be tender and the fat well rendered after the lower-temperature phase; poke with a skewer — it should meet little resistance and the internal juices run clear rather than bloody.

Is the vinegar necessary?

Yes — brushing vinegar helps tighten the skin and assist the baking powder in producing crisping reactions, but use only a light coating so you don’t add extra moisture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Season the meat side

Pork belly, skin-on (trimmed, about 3 lb)3 lb
Light soy sauce2 tbsp
Shaoxing wine (or dry sherry)1 tbsp
🛒 BuyChinese five-spice powder1 tsp
Granulated sugar1 tsp

Step 3: Prep the skin for crisping

Coarse kosher salt (for skin)2 tbsp
Baking powder (aluminum-free if possible)1 tsp
White vinegar2 tbsp
Neutral oil (vegetable or canola), for brushing1 tbsp

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1/4 roast (370g)

Calories1824

Total Fat183.9g

Saturated Fat65.9g

Trans Fat0g

Polyunsaturated Fat86.2g

Monounsaturated Fat20.2g

Total Carbohydrates5.6g

Dietary Fiber0.6g

Total Sugars1.3g

Protein32.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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