Roasted Pork Belly

By Thursday, July 23, 2015

In the Chinese culture, roasted pork belly (also known as Sio Bak) are served during special occasions, celebrations or as an offering to the deities to request for blessing.  While it used to be very expensive, you can easily buy good roasted pork from the stalls and restaurants now. It is equally fuss-free to make some in your home too.

Homemade roasted pork belly is addictive. Eating it is like having a myriad of flavours and texture exploding in your mouth. You will first bite into the crispy and salty skin, then the melty fats, before tasting the moist and soft meat. My dieting plans are put on hold whenever this dish is being served. After all, a few pieces of these tasty meat won't hurt right?

Homemade also means that you can control the amount of salt used. I often find those sold outside a tad too salty.

Here, I am using a recipe from Noobcook. Using the method below, I did find the following to be useful

- Importance of poking the soft parts of the skin every 30 mins 
  This helps to create the blistering effect and for the skin to crackle.

- Placing the meat on the higher rack closer to the heating coil. 
  I find that this reduces the cooking time. If baked too long, the top may be crispy but the skin will be
  too hard and thick. Not very suitable for the elderly if you are planning to serve it to them.

It really is quite easy to make with an oven, and a dish that will impress your guests.


420g pork belly

(A) Meat Marinade
1/4 tsp white pepper powder
1/4 tbsp five-spice powder
1 tsp sea salt

(B) Skin Marinade
1 tsp sea salt


1. Using a knife or satay stick, evenly poke holes on the surface of the skin (but not cutting into the surface of the meat). This can be difficult, but try your best. It will be easier to poke holes on the skin using the bamboo skewer after it is roasted in the oven.

2. Rub (A) onto the meat. Be careful not to get the marinade onto the skin. If it does, remove using a paper towel. 

3. Rub (B) onto the skin. Place the pork belly on a plate, and leave it uncovered in the fridge for a few hours or overnight. 

4. When ready to roast, place the pork on a baking pan. The baking pan is placed on a roasting pan filled with water. Bake the pork belly in the preheated oven at 220C for 30 mins. Reduce the heat to 200C after 30 mins, and poke the skin which is still soft, with a bamboo skewer. Repeat this process every 30mins.

5. Continue baking the pork belly for another 60 mins or until the skin is roasted to crispy perfection.

6. Let the meat cool for 15 mins before cutting into smaller pieces.

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