How To Prepare Your Crispy Roast Pork/Siew Yoke For Roasting

Good evening, dear friends πŸ˜€

During the last Winter Solstice Festival (Tung Jit), I had made some Siew Yoke (Crispy Roast Pork). I took some photos to show you how easy it is to prepare your pork for roasting. I was taught this method by my pork lady butcher at the market.

How to prepare your Siew Yoke for roasting Method 2

** (Method 1 was posted HERE. AlsoΒ  do read comment # 204Β  thereΒ  for the 3rd technique of preparing the roast pork)

Step 1 – After your slab of pork belly is cleaned, scald the skin side in boiling water for 3 – 5 minutes. This is to make the skin slightly cooked so that it is easier to be pricked with a fork or sharp point of knife



Step 2 – Drain off liquid in a colander and pat dry with paper kitchen towelspreparing-your-siew-yoke-002-small


Step 3 – Prick all over with the tines of a fork



Step 4 – Use a sharp knife to make shallow cuts about 1-cm apart



Step 5 – Mix the following into a marinade (for 1 1/2 kg of pork belly) – 1 cube Nam Yee (fermented red beancurd), 2 tbsps 5-spice powder, 2 tbsps salt, 1 tbsp pounded garlic, 1 tbsp sugar. Rub this thoroughly into the meat side of the pork… preparing-your-siew-yoke-005-small


Step 6 – Get ready 2 tbsps of white vinegar and 1 tbsp salt … preparing-your-siew-yoke-006-small*

Step 7 – Brush the vinegar onto the skin preparing-your-siew-yoke-007-small


Step 8 – Brush on the salt preparing-your-siew-yoke-008-small

Then, keep the marinated pork belly uncovered in the refrigerator overnight, and bring it to room temperature before roasting.

For roasting instructions, please READ HERE. (Homemade Yummy Crispy Roast Pork/Siew Yoke Recipe)

Bon Appetit and enjoy your Siew Yoke! πŸ˜€


22 Responses so far »

  1. 1

    […] How To Prepare Your Siew Yoke For Roasting « Welcome to Happyhomemaker88’s Virtual Home said, […]


  2. 2

    rozalia said,

    Hey choesf! πŸ™‚

    You read my mind, Dan is cooking now the Crispy Roast Pork and he was happy this morning when I showed him your instructions. I made the same marinade last night but with wine instead of vinegar.That’s how I remembered. 😦

    Dearest choesf and visitors, I wish you a verry Happy New Year in good health ,peace and harmony … and Happy cooking ! πŸ™‚


  3. 3

    happyhomemaker88 said,

    Wow, I’m glad this post came out in time with Dan making the Crispy Roast Pork, my dearest Rose! πŸ˜€

    Yes, the first time, my Roast Pork recipe was slightly different – that has wine. Both tastes very good, I assure you. The vinegar on the skin is to make the skin dry better and make it easier to turn crispy when we roast it. πŸ˜‰

    I would like to wish you and everyone here a Happy & Prosperous Year in 2009! πŸ˜€

    With love and joy,

    choesf πŸ˜€


  4. 4

    Sue said,

    Hi, how do you say pork belly in Cantonese or Hokkien? Do you brush vinegar into the skin before placing the pork into the fridge or 20 minutes before roasting?
    Do you still need to brush the vinegar into the skin during the roasting process?


    • 5

      happyhomemaker88 said,

      Hi there and welcome, dear Sue πŸ˜€

      Pork Belly is known as “Fah Larm” in Cantonese…but I don’t know the Hokkien version. 😳

      For the vinegar process…I brush it onto the skin before putting into the fridge and during roasting too, if the crackling is not happening fast enough. This is the second version taught by my butcher lady….so there are two versions of applying the vinegar….the other one is in my How To Make Siew Yoke post. πŸ˜‰

      Happy Cooking!

      choesf πŸ˜€


  5. 6

    Stephanie said,

    I bought four big pieces to make. I have a feeling that this is going to be a good recipe..I want to share with my other family members too. Thanks for the recipe!


    • 7

      happyhomemaker88 said,

      Hi there, dear Stephanie πŸ˜€

      Sorry for the late reply – my Internet connection was up and down. πŸ™„ 😳

      Hope your roast pork turn out well and your other family members liked it! πŸ˜€

      With best wishes,

      choesf πŸ˜€


  6. 8

    Robert said,

    Delicious and a crispy skin. Thanks, at last just the way I like it!!


    • 9

      happyhomemaker88 said,

      Hi there and welcome, dear Robert πŸ˜€

      Thank you for your feedback – I’m very glad your roast pork skin turned out just the way you like it. πŸ˜‰

      With best wishes,

      choesf πŸ˜€


  7. 10

    Ann said,

    Can you tell us what type of vinegar and brand you use. Thank you so much for your unselfish sharing.


    • 11

      happyhomemaker88 said,

      Hello there and welcome, dear Ann πŸ˜€

      Thank you for your compliments 😳 πŸ˜†

      I use the Chinese brand of rice vinegar, the one with the white and blue label, which I think is the “Pearl River” brand? πŸ’‘

      With best wishes,

      choesf πŸ˜€

      P.S. I would like to add a tip for preparing the Siew Yoke here. I chanced upon it by accident. πŸ˜†

      Tip :-

      To make the skin easier to prick with a sharp knife … apply 2 tablespoons of white vinegar onto the skin, cover skin with a layer of salt (rock salt is better) and leave in the refrigerator for a few hours (about 3 to 5). Remove from refrigerator, brush away and dispose the salt, and you will find the skin is very tight and hardened…..extremely easy to prick with a sharp, pointed knife. I will post photos of that here later. πŸ’‘


  8. 12

    Winston lim said,

    I can’t seem to open the link to your roasting instrction above, any ideas?


    • 13

      Hi there, dear Winston πŸ˜€

      Thank you for informing me – the link somehow opens up to the comment section of the roasting post, instead of to the top of the page 😳 . I have adjusted the link again. If you are led to the comments section again, just scroll to the top of the page. πŸ˜‰

      With best wishes,

      choesf πŸ˜€


      • 14

        P.S. Since I posted these instructions, I now use a different, more simplied of preparing my pork belly for roasting. πŸ’‘

        Method 2 :-

        1) Wash/clean pork belly. Wipe dry with paper kitchen towels.

        2) Rub salt onto the skin part only.

        3) Place meat side down or skin side up onto a baking tray.

        4) Leave in the fridge for 2 hours or so, until the skin is more taut or tight/firm

        5) Remove from the fridge and use a very sharp paring or small knife to poke at the skin. It’s much easier now that the skin is firm.

        6) After that, place meat side up and make cuts about 1 cm deep and 1 cm apart/long. Marinate with the other ingredients mentioned above in the recipe. Keep in fridge overnight, skin side up.

        7) By the next day, you can see that the skin gets really more taut and the pricks on the skin are very visible. If you feel that you didn’t make enough holes into the skin, you can add more. πŸ’‘


  9. 15

    Esadora said,

    Thanks for posting this, very clear instructions, I’m getting excited to try making one myself. Do you know if I could use Balsamic vinegar? I don’t mind it turning out a different colour, but I’m afraid that the taste might be different..


    • 16

      Hi there, dear Esadora πŸ˜€

      I have not used Balsamic vinegar before 😳 and so, I can’t say for sure you can use it. The purpose of the vinegar is to help in the drying process of the pork skin, not so much as for the taste. Perhaps, if you may be kind enough to try using balsamic vinegar and let us know how your roast pork will turn out?

      Have fun making and eating your roast pork! πŸ˜€

      With best wishes,

      choesf πŸ˜€


      • 17

        Esadora said,

        Thanks, the roast pork is quite tasty, but I didn’t really adjust the seasoning properly for my smaller roast pork so it ended up quite salty! When I marinated it overnight in the fridge a lot of water came out of the pork, it looks like my pork was in a puddle of juice. So my friend went to blow-dry the pork with a hairdryer. I have no idea if it’s because of too much salt or because of too much balsamic vinegar on top. D: (oh man..) Because I’m in the UK the pork was labelled ‘pork belly joint’ but I think it’s the right one. I also didn’t scald the skin with boiling water but I did stabbed it repeatedly with a knife.

        I think the Balsamic vinegar made the skin go black (and the bottom too, maybe because it dripped to the bottom as well?). I didn’t really mind it though. Haha but I don’t taste the vinegar, just very salty probably from too much nam yue or sea salt.

        Is it normal when I take the siu bak out of the oven at first, the skin is really hard to bite, but after leaving it for an hour it becomes easier and feels crispy to chew? But it’s not as light and fluffy as the ones I remember in Malaysia. D:


      • 18

        Hi there, dear Esadora πŸ˜€

        Thank you for sharing your experience in making your roast/siu bak. Oh yes, I had forgotten that the balsamic vinegar could make the skin turn dark in colour. 😳

        Maybe the pork in the UK is different from the ones sold in Malaysia here…so far, the skin turned out very light and crispy, not hard. I, too, like the non-scalding method and I also stabbed at the skin a lot – the cuts are like as close as possible to allow easier crackling of the skin — about 1/2 or 1/2 cm apart. πŸ’‘

        I never noticed how much water came out of the pork when I was roasting it as I have a tray of water below it to prevent the oil drippings from smoking the oven too much. 😳

        It okay…with your first experience in making your own roast pork, you will improve a lot in your future techniques. The recipe given here may not be the suitable for everyone as we have to adjust for –

        1) type of pork, depending on country
        2) fresh or chilled or frozen pork used
        3) type of salt (bottled nam yue is pretty much the same type imported from China)
        4) condition of oven
        5) size of pork and how much seasonings used accordingly
        6) how dry the pork skin was before roasting
        7) individual taste preference

        Most importantly, we all learn from our experience and our roast pork taste will improve as we cook that more often! πŸ˜‰

        With best wishes,

        choesf πŸ˜€


  10. 19

    Esadora said,

    Thanks! What I meant by water coming out of the pork, when the pork is in the fridge after marinating overnight, not yet when it’s in the oven. (When I opened the fridge I was surprised to see so much water coming out of the pork. I don’t know if it’s normal but I went to blow-dry it so that it could look dry after that.).

    But I think the roast pork was pretty successful, since it is crispy and juicy. I’m just a bit fussy wanting the skin to look even more bubbly haha. Yes, I think that’s what’s missing – stabbing it closer to each other, maybe that will do the trick to make it even better. πŸ™‚ The pork is a chilled type, which I think it’s right. Thanks, I’m definitely more confident I can get it better the 2nd time round. πŸ˜€


    • 20

      Hehe…sorry, I had misread your comments earlier. 😳 Yes, sometimes after leaving the pork to marinate the whole night, there can be some liquid coming out of the pork. It’s okay, just be sure the skin in hard and dry (like dehydated) and use some paper kitchen towels to dab at the meat side. πŸ’‘

      With best wishes,

      choesf πŸ˜€


  11. 21

    Yan soh said,

    Recently my friend gave me recipie, but the skin turn out to be hard. The resting hour in the fridge too short comparing to your suggestion. Will definitely try again using your recipie


    • 22

      Hi there, dear Yan Soh πŸ˜€

      If the skin turns out to be hard, it means the skin didn’t crackle (“bubbled”) enough. To ensure that the pork skin is dry enough before roasting, you can use a hair dryer and blow on those “wetter” spots to make them dry. The skin should look and feel dry and hard before roasting. I will try to take some “before and after drying skin” photos to show here the next time I make siew yoke. πŸ’‘

      Hope your roast pork turns out well the next time!

      With best wishes,

      choesf πŸ˜€


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