Sio Bak 烧肉

The meat men really wouldnt be meatmen without cooking MEAT, so we decided one day to do a FULL meat power dish that many people can enjoy!

Sio bak, or 烧肉 in chinese, is a dish popular with many people locally. The crispy skin of the pork, combined with the juicy flavor in the oozing meat makes this recipe a killer winner. Do know that it might take about 4 hours to air the meat once marinated, so prepare to wait a couple of hours before you get to taste it. The key to this recipe is in the crispyness of the meat, so eat it while the meat is still crackling!


Sio Bak (Roast Pork Belly)
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  1. 4kg of pork belly
  2. 2 tablespoons of salt
  3. 4 cubes of fermented red beancurd
  4. 2 tablespoons of 5 spice powder
  5. 2 tablespoons of coarse sea salt
  6. 2 tablespoons of ground white pepper
  7. Rice wine
  8. Rice vinegar (for brushing over skin)
  9. Metal skewers (4-6 skewers)
  10. Meat pricker (alternatively a fork would do)
  11. Brush
  12. Oven
  1. 1. Wash & dry the pork belly.
  2. 2. Rub the sea salt onto skin evenly.
  3. 3. Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
  4. 4. Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
  5. 5. Skew the meat with skewers to keep the belly flat while roasting.
  6. 6. After skewing, put meat into the oven at 200 degrees celsius.
  7. 7. Take out the meat after 2 hours, and brush the skin once again with white vinegar.
  8. 8. Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
  9. 9. Take the meat out, and scrape the charred bits off the top.
  10. 10. Remove the metal skewers, and rest the meat for 30 minutes.
  11. 11. Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
The MeatMen

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  1. hi! may i know where did u buy the fermented red beancurd? all i can find is the bottled form and not in cube form.

  2. the meatmen Author 3 years ago

    Hi John, we actually got the bottled fermented beancurd, it cubed inside. Hope that explains it 😉

  3. Been waiting for a new post! I made char siew recently, but have yet to tackle roast pork belly, hope to try out your recipe soon!

    • I look forward to readnig your BLOG;I pull it up almost every day. Sometimes I think of a response to something you posted while going through my day but I just don’t take the time to go back and leave a comment. I’ll work on that! Have a great weekend. Love, Vera

  4. the meatmen Author 3 years ago

    Hi Jasline, do give it a tryout and let us know how it turns out! :-)

  5. Felix 3 years ago

    Hi Meatmen, I never try your version of Sio Bak, Everytime I did mine, the skin never crisp, no matter how high i left it in oven…it either burns on one side the other doesnt crisp up…

    Just wondering when you say air dry for 4 hrs after sprinkled the salt, does the water content all came out of the skin after 4hrs and u have to wipe them dry before placing into the hot oven?

    • the meatmen Author 3 years ago

      yup do wipe it off before putting in it the oven, we turn the oven on top grill to char the skin and scrape the charred bits off the top after so that the skin is crisp through.

    • the meatmen Author 3 years ago

      while it cooks in the oven do pad off any juice can surface on the skin to keep it dry.

  6. What do you think about treating the skin with boiling water before roast for a crisper results

    • the meatmen Author 3 years ago

      not too sure about it but drying it gives a pretty good crunch

  7. bella 3 years ago

    what do you mean by 5 spice powder? is it 5 different types of spices?

  8. hi, where did you buy the fermented red bean curd?
    am trying it out now with just fermented bean curd

    thanks for sharing

    • the meatmen Author 3 years ago

      we bought red fermented bean curd at NTUC, not to sure if normal fermented bean curd is good or not do let us know if it works.

  9. Hi, you have indicated rice wine and you mixed that with the ingredients. Can I know the proportion for it as it is not stated. Thanks!

    • the meatmen Author 3 years ago

      One to two tablespoon just so that the mixture becomes a paste

  10. Carmen 3 years ago

    Wow, this is so amazing! Thanks for posting. I have two questions: (1) I’ve made sio bak once before because it’s one of my favourite foods but my meat tasted very “porky” and slightly smelly, is it the way I made it?(My recipe was almost the same as yours aside from the fermented bean curd ), or should I buy pork from another seller?? (2) I’d love to try it again using your recipe! I have fermented beancurd waiting to be used! The first time I made it the skin turned out crispy, but it was a pain in the ahole poking the skin with a skewer (and I tried a hammer and pin too!!) Where did you get the meat pricker?

    • the meatmen Author 3 years ago

      i would think so, try to source for better quality pork or as fresh as possible talk to the butcher and ask about their source of their meat to get better understanding, the meat pricker you can get from sia huat ( 11 Temple St, Singapore 058559).

  11. Jason 3 years ago

    Hi! i saw your recipe recently and i was wondering. if i were to prepare only 1 kg of pork belly, would the amount of ingredients i use be a quarter of what you have stated in your recipe? also, how would the preparation and cooking duration vary?

    • the meatmen Author 3 years ago

      Hey Jason, quarter all the ingredients, i would think you can go with 180 degrees c for around 40 mins give it a try that should work.

  12. Hi, just posted my end product on your Facebook. The fermented beancurd I used was the normal one. Taste good. But will strive to get the red fermented beancurd to see if it works better. But this recipe is definitely a keeper. I think it is the ‘turn the heat to max’ and blast tip that made the difference. Thanks again

  13. Hi, Cant wait to try. May I ask if you brush the skin with vinegar before roasting?

    • the meatmen Author 3 years ago

      brush after roasting, think suppose to help with the skin becoming more crispy.

  14. Lee YM 3 years ago

    Hi MeatMen,

    Thanks for sharing the recipe. I have tried making sio bak twice following strictly to your recipe and method and both came out well and nice! Now my family members are asking for more sio bak 😀

    Just one question. Which part of the pork belly did you skew? The skin, fat or meat?

    Lastly, do you know how to make char siew? Sio bak and char siew would be a great combination!

    • the meatmen Author 3 years ago

      Hey YM, skew on the mid of the meat the skew is just to hold the meat so that it doesn’t curl up during roasting, we tried out the Char Siew today, will be coming up with a video on it soon so stay tune!

  15. This is the first video of yours that i’ve watched – love it!!!

  16. This looks amazing! Can’t wait to try it out but do you think sliced pork belly beforehand will work well with this recipe? It’s really hard to get a butcher in my area. Thanks!

    • the meatmen Author 3 years ago

      Hey Yen, its better to use pork belly whole, keeps the meat moist, sliced pork belly might dry out while cooking. Do let us know once you try out the recipe.

  17. Jayden 3 years ago

    I tried that with my family, exactly follow your video. It works amazingly! Thank u!

    • the meatmen Author 3 years ago

      Cheers, glad that you like it :)

  18. I was able to achieve the desired crispness of the skin. Believe adding the vinegar did the trick. However the meat was not as dry as expected. Appreciate if you have any advice?

    • the meatmen Author 2 years ago

      The recipe was meant to get meat that is more of the juice and tender side, if you are looking to make it more dry what you can do is to raise in oven temperature of the cooking time, anything also is to air dry the meat for a longer time before roasting it. Let us know when you try out again!

  19. Tomek 2 years ago

    Great recipe and great video. The vinegar on top really does assist in the crisping.
    I used distilled vinegar which has a very simple flavour.

    I made a giant mistake though.
    When mixing the bean curd, five spice and salt pepper, I used a small amount of rice wine vinegar to make it into a paste.
    Using obento brand, this was a really bad mistake. It smelt horrible, but I thought the roasting and grilling would deal with the smell. It didnt and the horrible smell permeated the pork. Dont make this mistake!

  20. Eugene 2 years ago

    hi there. really nice recipe. I am wondering if it is possible to cook the meat first and keep the meat in the fridge before charring it on another day? I am just thinking of preparing the meat in advance and charring only when I am about to serve it.

    • the meatmen Author 2 years ago

      Hi Eugene, its possible to do so but by making the meat and putting in the fridge will make the meat not as tender as its being heated.

  21. Hi, could you pls adv the sio bak sauce recipe? Thanks in advance.

  22. steffany 9 months ago

    hi meatmen
    how long we have to oven the meat for the first and second time? upper fire or lower fire? after the first time oven, how long we have rest the meat before the second time oven?

    • the meatmen Author 9 months ago

      It will be the upper fire, the duration varies according to you heat on your oven, idea is to char the surface of the skin slightly and scrap them off later. Would recommand to rest it for at least 20 minutes

  23. Wendy 9 months ago

    Hi!! It looks so good!! Want to try his so badly!! But I have a few questions:
    1) When in the oven, is it both the top and bottom heating element on?
    2) Can I air dry the pork in the fridge overnight instead?
    3) And I saw your comment on someone who wants to make just 1kg of pork belly, just putting it in the oven for 180C for 40 mins?

    • the meatmen Author 9 months ago

      1) yes for the first part of it both top and bottom
      2) yup you can air dry them in the fridge
      3) you might have to reduce the time so that it doesn’t dry out

      hope it helps!

  24. hi, can i know where can i get the coarse sea salt? thanks!!

    • the meatmen Author 9 months ago

      You can get them at most supermarket, both NTUC and Sheng Siong

  25. jenny 8 months ago

    How about the sauces dipping recipe for this sio bak?

  26. hi meatman, would like yo try this out but a little confuse with your video and written instructions. 1. air dry the meat for 4 hours after applying the sauce? the air drying part in your video seems facing tge skin up. .. would the sauce drip off? 2. poke the skin then apply sea salt?
    sorry to ask stupid questions but hope to hear from you.

    • the meatmen Author 8 months ago

      1. It would drip off a little so put a tray under it, it has to face upwards at the part you are looking to dry is actually the skin. 2. Poke small holes of the side with a Meat Tenderizer with spikes then apply the sea salt as it will dry moisture out of the skin. Whole idea here is to remove moisture from the skin so that it will turn super crispy with it’s baked. Hope it helps

  27. Meliana 5 months ago


    I’ve been cooking siobak by following your recipe. And it’s amazing & legit! All my families love it!
    BUT, the problem that I have every time I made this, Why the skin never crackling? I pricked the meat, but with a fork not meat pricker. Or maybe my oven is not hot enough? Or I need to air dried it for more time? Any suggestions?

    Thank you so much!

    • the meatmen Author 4 months ago

      you will need to air dried it longer and also prick more holes, try using a toothpick or bamboo stick

  28. Chris 4 months ago

    I have been following your recipe a few times. Most of the time the pork belly turns out great. But recent CNY, I tried again. This time the skin totally not cracking, and it’s so hard after baked lol…

    This is the first time I am using a frozen pork belly instead of chilled pork belly from wet market.

    Maybe I did some steps wrongly, especially directly into 200C oven from the fridge.
    This is what I did:

    Defroze > poke using the pricker > apply salt (top) and spices (bottom) > into the fridge (wrapped using the plastic wrapper) > next day from the fridge immediately to 200C oven > crappy sio bak out lol

    • the meatmen Author 4 months ago

      Chris, when you put the belly back in the fridge do not cover it with plastic wrap, the idea of leave it in the fridge overnight is to draw out the moisture in the skin. That could be where it when wrong

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