Crispy Cantonese Roast Pork Belly to Wow Your Guests

Last Updated on February 12, 2026 by Antoni Recipes Team

There s nothing quite like the experience of sinking your teeth into a perfectly crispy piece of Cantonese Roast Pork Belly, also known as Siu Yuk. The moment that delicious crunch reverberates through your senses, it transports you straight to the bustling streets of Chinatown, where savory aromas fill the air. I first discovered this gem during a summer trip when I was captivated by the rich flavors showcasing simple ingredients.

This homemade version not only brings restaurant-worthy satisfaction right to your kitchen but also requires minimal fuss. With just a handful of ingredients and a straightforward two-step cooking process, you ll impress your friends and family with your culinary skills. Imagine serving up slices of succulent pork belly, each piece revealing flavorful meat beneath its golden, crackling skin perfect for pairing with steamed rice or even some pickled vegetables. Get ready to elevate your dining experience with this quick and easy recipe that pays homage to traditional Cantonese cuisine!

Why is Cantonese Roast Pork Belly a Must-Try?

Irresistible Crunch: The key to this dish lies in its perfectly crispy skin, making every bite an exciting experience.
Minimal Ingredients: With just a few pantry staples, you can create a gourmet meal without breaking the bank.
Quick Cooking: This easy-to-follow recipe involves a simple two-step process, saving you time while delivering impressive results.
Flavor Fusion: The blend of Shaoxing wine and five spice powder delivers a rich and aromatic depth that enhances the pork s natural flavor.
Crowd-Pleaser: Perfect for gatherings, your guests will rave about your culinary skills and ask for seconds! Try serving it with steamed rice and pickled vegetables for an authentic twist.

Cantonese Roast Pork Belly Ingredients

For the Pork Belly
Pork Belly ensures a rich and decadent dish; skin-on is crucial for that crispy finish.
Shaoxing Wine adds depth and savory notes; feel free to swap with dry sherry if needed.
Salt enhances flavor and helps retain moisture; kosher salt works well if coarse sea salt isn t available.
Sugar balances the saltiness and aids in caramelization; brown sugar is a great alternative.

For the Seasoning
Five Spice Powder provides aromatic complexity; if you don t have it, try using Chinese cinnamon and star anise instead.
White Pepper offers subtle heat and earthiness; black pepper can be used in a pinch for seasoning.

For Crispy Skin
Rice Wine Vinegar essential for achieving that irresistible crispy skin; apple cider vinegar can be a suitable substitute.
Coarse Sea Salt used for crusting; creates the perfect texture that distinguishes Cantonese roast pork belly.

This is a simple yet flavor-packed recipe for Cantonese Roast Pork Belly that will truly impress everyone at your dinner table!

How to Make Cantonese Roast Pork Belly

1. Rinse the pork belly thoroughly under cold water, then pat dry with paper towels. Place it skin-side down on a tray for seasoning.
2. Rub Shaoxing wine into the meat, avoiding the skin, to infuse depth into the flavor. Let it absorb for a few moments.
3. Mix together salt, sugar, five spice powder, and white pepper in a bowl; apply this mixture evenly over the meat, staying clear of the skin.
4. Flip the pork belly so it s skin-side up and poke holes in the skin using a sharp metal skewer more holes equal crispier skin!
5. Dry the pork belly uncovered in the refrigerator for 12-24 hours, which will help the skin become extra crispy during roasting.
6. Preheat your oven to 375 °F. Prepare a foil-lined baking tray for roasting, creating a mess-free experience.
7. Brush rice wine vinegar onto the skin, and then layer the top with coarse sea salt evenly for that signature crunch.
8. Roast in the oven for 1.5 hours; if ribs are attached, reduce the roasting time to 1 hour 45 minutes for tender perfection.
9. Switch the oven to broiler on low, and crisp up the skin for 5-10 minutes. Keep a watchful eye to prevent burning!
10. Allow the pork to rest for at least 15 minutes before slicing, letting those delicious juices redistribute for maximum flavor.

Optional: Serve with a side of steamed rice and your favorite dipping sauce for a delightful meal experience.

Exact quantities are listed in the recipe card below.

What to Serve with Cantonese Roast Pork Belly?

Elevate your dining experience with flavorful sides that beautifully complement the rich and crispy goodness of roast pork.

• Steamed Jasmine Rice: This fragrant rice soaks up the pork s juices, creating a harmonious balance of flavors that enhances your meal s overall enjoyment.
• Pickled Vegetables: A perfect contrast to the savory pork, pickles add a refreshing crunch that brightens the palate and cuts through the fatiness.
• Stir-Fried Bok Choy: This vibrant veggie dish adds a delightful crunch and a hint of garlic, bringing freshness that rounds out your plate beautifully.
• Soy Dipping Sauce: The savory umami in a soy-based sauce pairs incredibly well with the pork, adding a new layer of flavor with each bite.
• Cucumber Salad: Light and refreshing, a cool cucumber salad provides a crisp texture that complements the richness of the pork, making for a well-rounded meal.
• Wonton Soup: Serve this comforting broth on the side for a warm addition that soothes and satisfies, while the wontons bring a soft contrasting texture.
• Chinese Tea: A warm cup of oolong or jasmine tea cleanses the palate and enhances the aromatic experience of your meal, making it feel truly special.
• Mango Sticky Rice: For dessert, this sweet treat adds a delightful tropical note, perfectly contrasting the savory flavors and providing a satisfying end to your feast.

Expert Tips for Cantonese Roast Pork Belly

• Crispier Skin: Poke holes deeply and evenly in the skin using a sharp metal skewer. The more holes, the crispier your Cantonese Roast Pork Belly will turn out!
• Refrigerate Uncovered: After seasoning, dry the pork belly uncovered for 12-24 hours in the fridge. This crucial step helps to achieve that incredible crunch.
• Monitor Broiling Closely: During the broiling step, keep a close eye to prevent burning. Move the pork belly further from the heat if needed for gentle crisping.
• Use Quality Salt: Opt for coarse sea salt for the crust to create the perfect texture. Avoid regular table salt, which can lead to an overly salty finish.
• Rest Before Slicing: Allow the pork belly to rest for at least 15 minutes after roasting. This rest period ensures juicy, flavorful meat and enhances the overall experience.

Storage Tips for Cantonese Roast Pork Belly

• Fridge: Store leftover Cantonese Roast Pork Belly in an airtight container for up to 3 days. Make sure it s completely cooled before sealing to maintain freshness.
• Freezer: You can freeze the pork belly for up to 2 months. Wrap tightly in plastic wrap and then place it in a freezer-safe bag to prevent freezer burn.
• Reheating: Reheat in the oven at 350 °F for about 15-20 minutes to restore crispiness. Avoid using a microwave, as it may compromise that delicious crunch.
• Meal Prep: Consider making extra portions for quick meals throughout the week. Just slice and store, then enjoy it with rice or veggies for a delightful dish any day!

Make Ahead Options

Preparing your Cantonese Roast Pork Belly ahead of time is a fantastic way to save precious hours during busy weeknights! You can dry the pork belly uncovered in the refrigerator for up to 24 hours; this helps achieve that irresistibly crispy skin when it s roasted. Additionally, seasoned pork belly can be wrapped tightly and refrigerated for up to 3 days. When you re ready to finish cooking, simply brush on the rice wine vinegar and coat with coarse sea salt before roasting. Be sure to keep monitoring the broiling process closely for optimal results your effort will reap the rewards of a restaurant-quality dish just waiting to be served!

Cantonese Roast Pork Belly Variations

Feel free to get creative with your Cantonese Roast Pork Belly customizing the flavors and textures can turn this classic dish into your own culinary masterpiece!

• Garlic Infusion: Add crushed garlic between the skin and meat for a burst of savory aroma. Your kitchen will smell heavenly while roasting!
• Herbed Twist: Rustic herbs like rosemary or thyme can be sprinkled under the skin, introducing a fresh and earthy flavor to each bite.
• Sweet Heat: Mix a pinch of chili flakes into the salt for a spicy kick that will tantalize your taste buds and take your dish to the next level.
• Balsamic Glaze: Drizzle balsamic reduction over the sliced pork before serving for a sweet and tangy finish that complements the rich meat beautifully.
• Citrus Zest: Add lemon or orange zest to your seasoning mix to brighten up the dish with refreshing, zesty notes. This twist creates a delightful contrast with the pork s richness.
• Alternative Meats: Swap pork belly for pork shoulder or a boneless chicken thigh for a lighter option, adjusting cooking times accordingly for tenderness. Each can provide a different texture.
• Umami Boost: Incorporate a tablespoon of soy sauce into your seasoning for an extra layer of savory umami that takes the flavors to new heights.
• Smoky Flavor: Try adding a dash of smoked paprika to your spice mix for a subtle smoky note that will enhance the depth of this traditional dish.

Cantonese Roast Pork Belly Recipe FAQs

What s the best way to choose pork belly for this recipe?
Absolutely! When selecting pork belly, look for meat with a thick layer of skin and a good balance of fat and meat. The skin should be smooth without dark spots or blemishes. I often choose pork belly that has at least a 50/50 ratio of meat to fat, as this will lead to a flavorful and juicy result, with the perfect crunchy skin.

How should I store leftover Cantonese Roast Pork Belly?
Very! After enjoying your meal, store leftover Cantonese Roast Pork Belly in an airtight container in the refrigerator for up to 3 days. Make sure it s completely cooled before sealing to help maintain freshness. If you want to keep it longer, opt for freezing it instead.

Can I freeze Cantonese Roast Pork Belly?
Certainly! You can freeze Cantonese Roast Pork Belly for up to 2 months. Wrap it tightly in plastic wrap, ensuring no air is trapped, and then place it in a freezer-safe bag. When you re ready to enjoy it again, simply thaw it in the fridge overnight and reheat according to the reheating tips provided below.

What s the best way to reheat leftover pork belly?
To maintain that glorious crunch, reheat the pork belly in the oven at 350 °F for about 15-20 minutes. This method helps crisp up the skin again, making it almost as delightful as the day it was made! Avoid the microwave, as it tends to make the skin soggy.

Are there any dietary considerations for this recipe?
Yes! If you re cooking for someone with food allergies, be sure to check the ingredients especially the shaoxing wine, which may contain sulfites. This recipe is not suitable for pets, as pork and certain seasonings can be harmful. Always consult with an allergist if there are concerns regarding specific ingredients.

What if my pork belly skin isn t crispy enough?
Don t worry! If your skin isn t as crispy as you hoped, you can try broiling it for a few more minutes, keeping a close watch to prevent burning. Next time, ensure you poke the skin well with your skewer before refrigerating it makes a huge difference!