Siew Yoke – Chinese BBQ Crispy Pork Belly

Post image for Siew Yoke – Chinese BBQ Crispy Pork Belly

by Michael on November 27, 2012 · 0 comments

in Appetizers,Main Dishes,Recipes

Siew Yoke or BBQ crispy pork belly. Yep, heart pleasing and clogging at the same time. You will have to look for some of this – primarily the pork belly (fresh bacon usually available at Whole Foods – you just have to ask) and the red fermented bean curd  but it is worth the time. You might not be able to find the pork belly with the skin on, just follow the directions anyway. It won’t have the extra crunchy top, but it will still taste great – just consider it the diet version.

This makes a great appetizer or served as a main dish with rice and sautéed bok choy.


1 2-lb. slab pork belly
2 tbsp. baking soda
1/4 cup rice wine vinegar
2 cloves garlic
i teaspoon chili paste
3 tbsp. sugar
3 tbsp. red fermented bean curd
1 tbsp. salt
1 tbsp. Chili paste or 1 tsp. dried red chili flakes
2 tsp. five spice powder


Chill the pork in the freezer for 15 minutes. Take out and with the skin side up, prick skin all over, making hundreds of small holes with an ice pick or a meat tenderizing tool.

Dissolve baking soda in a quart of boiling water.
Place the pork skin side up on a small rack that will fit in your sink.
Scald the pork by slowly pouring the  baking soda mixture over the top.

Let the pork cool a minute and place skin side down.
Score the meat with a sharp knife making 1″ deep parallel slits spaced 1 inch apart.

Mash the garlic and the bean curd into a paste.
Combine the rice wine vinegar, sugar, bean curd/garlic paste, salt, chili paste and five spice powder in a small bowl.
Mix so that it is all blended into the mix.
Place the pork in a baking dish.
Pour marinade over the meat and rub it all over on both sides.
Refrigerate pork belly skin side up uncovered for at least 2 hours or even over night

Heat oven to 375°.

If you have pork with the skin on, thread a couple of metal skewers through the meat layer to prevent the pork from curling as it cooks.
Transfer pork skin side up to a foil-lined roasting pan.
Place on the center rack of the oven and roast for 1 hour.

If the top is not brown and crispy, raise heat to broil and cook until skin is bubbly and brown, 5 minutes but watch with the door open.

Remove and let the pork rest 15 minutes.

Remove the skewers and cut into 1″ cubs and serve.

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