Christmas Sio Bak – 秘制圣诞烧肉

This special season calls for a special dish. Pork belly is our absolute favourite! And there are many ways to cook this versatile cut of meat, with roasting being our first pick! Who can resist good old crispy siobak skin right?

This time we decided to play dress-up a little and give it an Xmas twist! We began by rolling up the pork belly and tying it into segments using a butcher’s twine. By doing this, the Siobak is divided nicely into serving portions. Coupled with honey roasted apples which is infused with soy sauce, dijon mustard and five spice to cut through the porky grease. This will leave you CRAVING for MORE!

Merry Christmas everyone and share all your wonderful cooking with all your loved ones!!

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  • Servings: 6

  • Time: 1 hr 30 min

  • Skill: Intermediate


  1. 1kg pork belly

  2. 2 tbsp kosher salt

  3. 1 tbsp oil

  4. 2 tbsp rice vinegar

  5. 4 apples (peeled and cut into cubes)

  6. 30g unsalted butter

  7. 4 tbsp honey

  8. 1 tbsp dijon mustard

  9. 1 tbsp five spice powder

  10. 1 tbsp light soy sauce

  11. *butcher's twine and meat tenderiser

  12. Marinade

  13. 1 slice fermented tofu

  14. 1 tbsp coriander powder

  15. 1 tbsp five spice powder

  16. 1 tbsp white pepper

  17. 1 tbsp salt

  18. 2 tbsp rice wine


  1. Layout 1kg of pork belly on chopping board

  2. Create as many holes on the skin with meat tenderiser as possible

  3. Add 1 tbsp kosher salt to the surface of the skin

  4. Let it air dry for 1 hour at least

  5. For marinade mix 1 slice fermented tofu,

  6. 1 tbsp coriander powder,

  7. 1 tbsp five spice powder,

  8. 1 tbsp white pepper,

  9. 1 tbsp salt

  10. and 2 tbsp rice wine

  11. Flip the pork belly skin side down

  12. Apply marinade evenly on the pork

  13. Roll and tie up the pork belly with butcher's twine

  14. Add 1 tbsp kosher salt on top

  15. Let it air dry for another 2 hours

  16. Attach to rotisserie attachmen

  17. Apply 1 tbsp oil on skin

  18. Place pork belly in an air fryer or oven

  19. Roast the pork belly for 1 hour at 180 degrees C

  20. Brush rice vinegar on the surface every 20 mins

  21. Roast for another 30 mins at 220-240 degrees C

  22. Remove pork belly and rest for 20 mins before cutting

  23. Melt 30g unsalted butter in a roasting pan

  24. Add 4 apples (peeled and cut into cubes)

  25. Add 4 tbsp honey and let apple caramelize

  26. Add 1 tbsp dijon mustard, 1 tbsp five spice powder and 1 tbsp light soy sauce

  27. Transfer to serving pan once apples are cooked

  28. Slice pork belly and serve with roasted apples