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!

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

Sio Bak (Roast Pork Belly)
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Ingredients
  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
Instructions
  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 http://themeatmen.sg/

38 Replies to "Sio Bak 烧肉"

  • comment-avatar
    john July 30, 2013 (4:29 am)

    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.

  • comment-avatar
    the meatmen July 30, 2013 (5:29 am)

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

  • comment-avatar
    Jasline @ Foodie Baker July 30, 2013 (8:55 am)

    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!

    • comment-avatar
      Jesselyn August 17, 2013 (10:22 am)

      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

  • comment-avatar
    the meatmen July 30, 2013 (10:20 am)

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

  • comment-avatar
    Felix August 1, 2013 (12:23 pm)

    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?

    • comment-avatar
      the meatmen August 1, 2013 (3:24 pm)

      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.

    • comment-avatar
      the meatmen August 1, 2013 (3:26 pm)

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

  • comment-avatar
    Ing August 1, 2013 (1:10 pm)

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

    • comment-avatar
      the meatmen August 1, 2013 (3:25 pm)

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

  • comment-avatar
    bella August 2, 2013 (8:30 am)

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

  • comment-avatar
    hwee August 4, 2013 (10:27 am)

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

    thanks for sharing

    • comment-avatar
      the meatmen August 4, 2013 (2:14 pm)

      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.

  • comment-avatar
    Mei August 4, 2013 (3:17 pm)

    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!

    • comment-avatar
      the meatmen August 5, 2013 (1:56 am)

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

  • comment-avatar
    Carmen August 5, 2013 (2:16 am)

    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?

    • comment-avatar
      the meatmen August 5, 2013 (3:11 am)

      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).

  • comment-avatar
    Jason August 5, 2013 (3:46 am)

    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?

    • comment-avatar
      the meatmen August 5, 2013 (6:23 am)

      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.

  • comment-avatar
    Hwee August 5, 2013 (3:54 pm)

    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

    • comment-avatar
      the meatmen August 6, 2013 (2:22 am)

      looks nice and crispy :)

  • comment-avatar
    Singapore Noms August 6, 2013 (6:04 am)

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

  • comment-avatar
    Val August 7, 2013 (6:14 am)

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

    • comment-avatar
      the meatmen August 7, 2013 (8:04 am)

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

      • comment-avatar
        Val August 7, 2013 (9:35 am)

        I see. Thanks!!!

  • comment-avatar
    Lee YM August 10, 2013 (1:42 pm)

    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!

    • comment-avatar
      the meatmen August 10, 2013 (4:58 pm)

      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!

  • comment-avatar
    K August 13, 2013 (7:41 am)

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

  • comment-avatar
    Yen October 1, 2013 (9:20 am)

    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!

    • comment-avatar
      the meatmen October 3, 2013 (3:39 am)

      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.

  • comment-avatar
    Jayden October 4, 2013 (12:57 am)

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

    • comment-avatar
      the meatmen October 4, 2013 (8:26 am)

      Cheers, glad that you like it :)

  • comment-avatar
    Orca November 17, 2013 (2:35 pm)

    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?

    • comment-avatar
      the meatmen January 11, 2014 (3:22 pm)

      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!

  • comment-avatar
    Tomek August 21, 2014 (8:49 am)

    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!

  • comment-avatar
    Eugene December 20, 2014 (11:33 am)

    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.

    • comment-avatar
      the meatmen December 22, 2014 (3:13 am)

      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.

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