#FromMeToYou – Sio Bak

2 hours 30 minutes


10 pax

#FromMeToYou is a community video project by @adobevideo connecting people across Asia Pacific through our personal cultural experiences.
It all started with #siobak, lots and lots of crispy, juicy meat…!! We were just a couple of guys who loved meats, booze, and our weekly get-togethers. Our favourite hawker centre and sio bak was bliss – until one day we thought to ourselves “Why not we try to make the sio bak ourselves?” That changed everything. And ever since then we’ve created over 500 recipe videos to make cooking easily accessible from the comfort of home.
We’re sharing this to encourage you guys to share your experiences using the #FromMeToYou. You stand a chance to win cash and additional prizes!
Click here to see more inspiring videos and competition information : www.adobe.com/go/frommetoyou

Sio Bak Recipe Below


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Adjust Servings
4kg of pork belly
2tbsp of salt
4cubes of fermented red beancurd
2tbsp of 5 spice powder
2tbsp of coarse sea salt
2tbsp of ground white pepper
2tbsp rice wine
Rice vinegar (for brushing over skin)
Metal skewers (4-6 skewers)
Meat pricker (alternatively a fork would do)



Wash & dry the pork belly.
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Rub the sea salt onto skin evenly.
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Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
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Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
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Skew the meat with skewers to keep the belly flat while roasting.
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After skewing, put meat into the oven at 200 degrees celsius.
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Take out the meat after 2 hours, and brush the skin once again with white vinegar.
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Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
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Take the meat out, and scrape the charred bits off the top.
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Remove the metal skewers, and rest the meat for 30 minutes.
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Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
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