Yong Kee Roasting House is a beloved Singaporean institution known for its crackling-skinned roast pork belly (sio bak) and char siu. This recipe recreates that iconic Cantonese-style roast at home: a slab of pork belly with impossibly crispy, blistered skin, juicy meat, and a savory-sweet glaze. The key is a two-stage roasting process and a salt crust that draws out moisture, ensuring the skin shatters with every bite.
Ingredients
- 2 lb (900 g) pork belly, skin on, in one slab
- 1 tbsp (15 g) salt, for the salt crust
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tbsp (15 ml) Shaoxing wine (dry sherry substitute)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) five-spice powder
- 1/2 tsp (2 g) white pepper
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) salt, for the meat rub
Instructions
- Pat the pork belly dry with paper towels. Using a sharp knife or a metal skewer, prick the skin all over—about 20–30 times per square inch. Be careful not to cut into the meat. This step is crucial for rendering fat and creating crackling.
- Place the pork belly skin-side down on a cutting board. Score the meat side in a crosshatch pattern about 1/2-inch deep, without cutting through the skin. Rub the meat side with the Shaoxing wine, soy sauce, sugar, five-spice, white pepper, garlic powder, and 1/2 tsp salt. Do not get any marinade on the skin.
- Turn the pork skin-side up. Brush the skin with the vinegar and then rub the 1 tbsp salt evenly over the skin. Let it sit uncovered in the refrigerator for at least 30 minutes, or up to overnight, to dry out the skin.
- Preheat the oven to 350°F (175°C). Line a roasting pan with foil. Place a wire rack inside the pan. Put the pork belly on the rack, skin-side up. Pat the skin dry with a paper towel if any moisture has accumulated.
- Roast for 45 minutes. The skin will start to bubble and crisp. Remove the pork from the oven and increase the oven temperature to 450°F (230°C).
- Return the pork to the oven and roast for another 15–20 minutes, watching closely, until the skin is deeply blistered and crackling. If some spots are not crisp, you can use a kitchen torch to finish them.
- Check the internal temperature with a meat thermometer inserted into the thickest part of the meat (not touching the skin). The pork is safe to eat when it reaches 145°F (63°C) as per USDA FSIS safe minimum for whole cuts of pork, followed by a 3-minute rest.
- Remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute. Slice into 1/2-inch thick pieces and serve immediately.
Tips
- Dry skin is non-negotiable: The single biggest mistake is roasting pork belly with moist skin. The vinegar and salt help, but patting the skin dry before roasting and leaving it uncovered in the fridge are essential. If the skin is still wet, it will steam instead of crackle.
- Prick, don’t stab: Use a skewer or a meat tenderizer tool to prick the skin. Avoid using a knife, which can cut too deep and cause the fat to render out unevenly. More holes = better crackling.
- Substitutions: If you can’t find Shaoxing wine, use dry sherry or a splash of mirin. For the vinegar, rice vinegar is traditional, but white vinegar or apple cider vinegar works fine. Five-spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel—if you don’t have it, substitute with 1/2 tsp cinnamon and 1/4 tsp ground cloves.
- Torch for insurance: If after the high-heat blast some areas of skin are still chewy, a kitchen torch is the perfect fix. Pass the flame over the soft spots until they blister and crisp.
Serving Suggestions
Serve the roast pork belly warm, sliced, over steamed jasmine rice with a side of blanched bok choy or gai lan. A small dish of hoisin sauce or a simple dipping sauce of soy sauce, chili, and a squeeze of lime cuts through the richness. It also makes a fantastic filling for bao buns or a topping for noodles.
Variations
Char Siu Style: Skip the salt crust and instead marinate the pork belly in a mix of hoisin sauce, honey, five-spice, and red food coloring (optional) for 4–6 hours. Roast at 350°F (175°C) for 45 minutes, then brush with the marinade and broil for 5 minutes per side until caramelized.
Spicy Sichuan Twist: Add 1 tsp of Sichuan peppercorns (toasted and ground) to the meat rub and serve with a dipping sauce of chili oil, black vinegar, and minced garlic.
Air Fryer Method: If you have an air fryer, you can cook a smaller piece (1 lb/450g) at 400°F (200°C) for 30–35 minutes, then at 400°F (200°C) for another 10 minutes until the skin is crisp. No need to pre-dry overnight, but do pat the skin dry before cooking.
Storage and Reheating
Store leftover roast pork belly in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. For best crackling, reheat in a toaster oven or under the broiler for a few minutes. Avoid microwaving, as it will make the skin soggy. You can also freeze cooked pork belly for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why isn’t my skin crackling? The most common reason is moisture. The skin must be completely dry before roasting. Also, ensure you prick the skin thoroughly—if the fat can’t escape, it will just steam the skin. Finally, make sure the oven is truly at 450°F (230°C); an oven thermometer can help verify.
Can I use pork shoulder instead of belly? Yes, but the result will be leaner and less juicy. Pork shoulder has less fat, so the meat may dry out. If using shoulder, increase the roasting time by about 15 minutes and check the internal temperature. The skin will still crackle if prepared the same way.
Do I need to remove the skin before slicing? No, the skin is the best part! Slice through the skin and meat together with a sharp, heavy knife. If the skin is very hard, you can score it lightly with a serrated knife before slicing.
Can I prepare this ahead of time? Yes, you can marinate the pork belly and leave it uncovered in the fridge for up to 24 hours before roasting. This actually improves the flavor and helps dry the skin. You can also roast it fully and reheat it, but the crackling will soften. For best results, roast fresh and reheat in a hot oven.
What is the white powder on the skin? That is the salt crust. It draws out moisture and helps create a crispy crackle. You brush it off after roasting—it’s not meant to be eaten. Some recipes use a salt crust that is removed before the final high-heat blast; this recipe uses a lighter salt rub that stays on.
Is this recipe authentic to Yong Kee? This recipe is inspired by the classic Cantonese roast pork belly that Yong Kee and other Singaporean roasting houses are famous for. There are countless variations, but the core technique of pricking, drying, and high-heat roasting is universal. This version is a reliable home adaptation.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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