Sio Bak 烧肉 (Roast Pork Belly)


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!

** ALWAYS KEEP THE MEAT CHUNKY FOR FULLER FLAVOR**

 

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

36 Comments

  • Reply July 30, 2013

    john

    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.

  • Reply July 30, 2013

    the meatmen

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

  • 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!

    • Reply August 17, 2013

      Jesselyn

      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

  • Reply July 30, 2013

    the meatmen

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

  • Reply August 1, 2013

    Felix

    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?

    • Reply August 1, 2013

      the meatmen

      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.

    • Reply August 1, 2013

      the meatmen

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

  • Reply August 1, 2013

    Ing

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

    • Reply August 1, 2013

      the meatmen

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

  • Reply August 2, 2013

    bella

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

  • Reply August 4, 2013

    hwee

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

    thanks for sharing

    • Reply August 4, 2013

      the meatmen

      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.

  • Reply August 4, 2013

    Mei

    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!

    • Reply August 5, 2013

      the meatmen

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

  • Reply August 5, 2013

    Carmen

    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?

    • Reply August 5, 2013

      the meatmen

      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).

  • Reply August 5, 2013

    Jason

    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?

    • Reply August 5, 2013

      the meatmen

      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.

  • Reply August 5, 2013

    Hwee

    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

    • Reply August 6, 2013

      the meatmen

      looks nice and crispy :)

  • Reply August 6, 2013

    Singapore Noms

    Oh my… this is absolute-freakin-ly amazing!!!

  • Reply August 7, 2013

    Val

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

    • Reply August 7, 2013

      the meatmen

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

      • Reply August 7, 2013

        Val

        I see. Thanks!!!

  • Reply August 10, 2013

    Lee YM

    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 :D

    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!

    • Reply August 10, 2013

      the meatmen

      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!

  • Reply August 13, 2013

    K

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

  • Reply October 1, 2013

    Yen

    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!

    • Reply October 3, 2013

      the meatmen

      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.

  • Reply October 4, 2013

    Jayden

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

    • Reply October 4, 2013

      the meatmen

      Cheers, glad that you like it :)

  • Reply November 17, 2013

    Orca

    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?

    • Reply January 11, 2014

      the meatmen

      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!

  • Reply August 21, 2014

    Tomek

    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!

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