Siew Yoke Recipe: A Crispy and Flavorful Chinese Delicacy - Today Resepi Ideas

Siew Yoke Recipe: A Crispy and Flavorful Chinese Delicacy

Prepare to embark on a culinary adventure with our comprehensive guide to the beloved Chinese dish, siew yoke. This mouthwatering delicacy boasts a crispy, golden skin that shatters upon each bite, revealing tender and succulent meat. Join us as we explore the secrets of creating this iconic dish, from selecting the perfect pork belly to mastering the art of achieving that irresistible crunch.

Siew yoke holds a special place in Chinese cuisine, often gracing festive tables and family gatherings. Its versatility extends beyond its traditional presentation, allowing for creative interpretations in sandwiches, salads, and even fusion dishes. As we delve into the nuances of siew yoke, you’ll discover not only a recipe but a gateway to a world of culinary possibilities.


Siew yoke is a classic Cantonese dish made from roasted pork belly. The key to a great siew yoke is to use the right cut of pork belly. The best cuts are those that have a good balance of meat and fat, such as the belly from a Duroc or Berkshire pig.

Once you have the right cut of pork belly, you will need to marinate it in a mixture of spices and herbs. The most common spices used in siew yoke marinade are five-spice powder, garlic, ginger, and soy sauce. The pork belly should be marinated for at least 24 hours, but longer is better.

After the pork belly has been marinated, it is time to roast it. The pork belly should be roasted at a high temperature, around 400 degrees Fahrenheit, until the skin is crispy and the meat is cooked through.

Siew yoke is a delicious and versatile dish that can be served with a variety of sides. It is a popular dish for Chinese New Year and other special occasions.

Pork Belly Cuts

  • Regular pork belly: This is the most common type of pork belly used for siew yoke. It has a good balance of meat and fat, and it is relatively easy to find at most grocery stores.
  • Duroc pork belly: Duroc pork belly is known for its marbling, which gives it a more flavorful and tender texture than regular pork belly. It is also more expensive than regular pork belly.
  • Berkshire pork belly: Berkshire pork belly is another high-quality cut of pork belly. It is known for its rich flavor and tender texture. It is also more expensive than regular pork belly.

Marinade Ingredients

  • Five-spice powder: Five-spice powder is a blend of five spices: star anise, cloves, cinnamon, fennel, and Szechuan peppercorns. It is a common ingredient in Chinese cooking, and it gives siew yoke its characteristic flavor.
  • Garlic: Garlic is another common ingredient in Chinese cooking. It adds a savory flavor to the siew yoke.
  • Ginger: Ginger is a pungent spice that adds a bit of heat to the siew yoke. It is also a good digestive aid.
  • Soy sauce: Soy sauce is a fermented sauce made from soybeans. It adds a salty and umami flavor to the siew yoke.
  • Hoisin sauce: Hoisin sauce is a thick, sweet, and savory sauce made from fermented soybeans, garlic, and spices. It is often used as a glaze for roasted meats.
  • Maltose: Maltose is a type of sugar that is made from barley. It is used in Chinese cooking to add a sweet and sticky glaze to roasted meats.


  • If you don’t have five-spice powder, you can substitute a mixture of ground star anise, cloves, cinnamon, fennel, and Szechuan peppercorns.
  • If you don’t have hoisin sauce, you can substitute a mixture of soy sauce, honey, and sesame oil.
  • If you don’t have maltose, you can substitute a mixture of honey and water.


In traditional Chinese cuisine, preparing siew yoke is an art form that has been passed down for generations. The process begins with selecting a high-quality piece of pork belly, which is then cleaned and trimmed of excess fat.

The pork belly is then seasoned with a combination of spices, including salt, pepper, five-spice powder, and soy sauce. The seasoning is rubbed into the meat, ensuring that it penetrates deeply. Once seasoned, the pork belly is allowed to rest for several hours, allowing the flavors to meld.

Scoring the Pork Skin

Scoring the pork skin is an essential step in preparing siew yoke. This process involves making shallow cuts into the skin, which helps to create a crispy and flavorful crust. The cuts should be made in a diamond pattern, with each cut being about 1/4 inch deep.

Scoring the skin also helps the seasoning to penetrate deeper into the meat.

Alternative Preparation Techniques

While the traditional Chinese method of preparing siew yoke is still widely used, there are also several alternative preparation techniques that can be used. One popular technique is brining the pork belly in a salt solution for several hours. This helps to tenderize the meat and gives it a more flavorful taste.

Another alternative technique is marinating the pork belly in a mixture of spices and liquids. This can be done for several hours or even overnight, allowing the flavors to penetrate deeply into the meat.

Cooking Methods

The culinary journey of siew yoke transcends mere cooking; it is an art form that transforms humble pork belly into a symphony of flavors and textures. To achieve the perfect siew yoke, various cooking methods await your culinary exploration.

From the tantalizing crispiness of roasting to the indulgent richness of deep-frying, each technique imparts a unique character to this culinary masterpiece.


Roasting, a time-honored tradition, bestows upon siew yoke a golden-brown exterior and succulent interior. Preheat your oven to 220°C (428°F) and prepare a roasting rack lined with foil. Place the marinated pork belly skin-side up on the rack and roast for 30 minutes, then reduce the temperature to 180°C (356°F) and continue roasting for an additional 1 hour or until the internal temperature reaches 70°C (158°F).


For those who crave an indulgent indulgence, deep-frying offers a quick and satisfying route to siew yoke perfection. Heat a large pot or deep fryer filled with oil to 175°C (347°F). Carefully lower the marinated pork belly into the hot oil, skin-side down.

Fry for 10-12 minutes, or until the skin is golden brown and crispy. Reduce the heat to 150°C (302°F) and continue frying for an additional 20-25 minutes, or until the internal temperature reaches 70°C (158°F).


While not as common as roasting or deep-frying, steaming offers a gentler approach that yields tender and flavorful siew yoke. Place the marinated pork belly in a steamer basket lined with parchment paper. Steam over boiling water for 1 hour, or until the internal temperature reaches 70°C (158°F).

Remove the pork belly from the steamer and allow it to cool slightly before slicing and serving.

Sauce and Seasonings

siew yoke recipe

The sweet, savory, and slightly caramelized exterior of siew yoke is not only due to the crispy skin but also the generous application of sauce. The sauce not only adds flavor but also provides a glossy, appetizing sheen to the roasted pork.

There are various types of sauces used for glazing siew yoke, each with its unique blend of ingredients and flavors.

Homemade Siew Yoke Sauce Recipes

One popular sauce recipe involves using a combination of hoisin sauce, honey, soy sauce, and five-spice powder. The hoisin sauce provides a thick, sweet base, while the honey adds a touch of sweetness and helps caramelize the sauce. Soy sauce adds a salty umami flavor, and five-spice powder contributes a warm, aromatic spice blend.Another

variation of the sauce uses a base of Shaoxing wine, a Chinese rice wine. Shaoxing wine adds a rich, slightly nutty flavor to the sauce. To balance the sweetness of the wine, dark soy sauce and honey are added. A touch of sesame oil is also incorporated to enhance the aroma and flavor.

Role of Spices and Seasonings

In addition to the sauce, various spices and seasonings play a crucial role in enhancing the flavor of siew yoke. Five-spice powder, a common blend used in Chinese cuisine, is a key ingredient. It typically consists of star anise, cloves, cinnamon, fennel seeds, and Szechuan peppercorns, providing a warm, aromatic spice profile.Ginger

and garlic are also frequently used in siew yoke marinade. Ginger adds a fresh, slightly spicy flavor, while garlic contributes a savory, pungent aroma. Soy sauce is another essential ingredient, providing a salty umami flavor and helping to tenderize the meat.

Presentation and Serving

Traditionally, siew yoke is presented as a whole roasted pork belly, with its crispy skin glistening and its meat tender and juicy. It is often served with a dipping sauce made from hoisin sauce, plum sauce, or a combination of both.

In addition to the traditional presentation, there are several creative ways to serve siew yoke. For example, it can be sliced and served on a bed of rice or noodles, or used as a filling for sandwiches or wraps. It can also be added to salads for a flavorful and crispy touch.

Carving Siew Yoke

To preserve the crispy skin of siew yoke while carving, it is important to use a sharp knife and to cut against the grain of the meat. This will help to prevent the skin from tearing or becoming soggy. It is also important to slice the siew yoke thinly, as this will help to ensure that the meat is tender and juicy.

Variations and Adaptations

Siew yoke, like many culinary delights, has seen regional variations and adaptations over time. From the classic Cantonese style to modern vegetarian renditions, the versatility of siew yoke allows for endless creativity.

Cantonese-style siew yoke is known for its crispy skin, tender meat, and savory marinade. Hainanese-style siew yoke, on the other hand, is often leaner, with a slightly sweeter marinade. Both variations are equally delicious, showcasing the regional diversity of Chinese cuisine.

Vegetarian Adaptations

In recent years, vegetarian adaptations of siew yoke have gained popularity. These versions use plant-based ingredients like tofu or seitan to recreate the texture and flavor of traditional siew yoke. Vegetarian siew yoke offers a delicious and cruelty-free alternative to the classic dish.

Gluten-Free Adaptations

For those with gluten intolerance, gluten-free siew yoke is an excellent option. By using gluten-free soy sauce and other ingredients, it is possible to enjoy the savory flavors of siew yoke without compromising on taste.

Innovative Recipes

The versatility of siew yoke extends beyond traditional Chinese cuisine. Chefs have incorporated siew yoke into various international dishes, creating innovative and flavorful fusion recipes. From siew yoke tacos to siew yoke pizza, the possibilities are endless.

Tips and Techniques

Mastering the art of siew yoke requires patience and precision. Here are some essential tips and techniques to achieve crispy skin and optimal freshness:

Achieving Perfect Crispy Skin

  • Dry the pork belly thoroughly before roasting to prevent steaming.
  • Score the skin deeply to create a crisp texture.
  • Apply a mixture of vinegar and salt to the skin to draw out moisture.
  • Roast the pork belly at a high temperature initially to render the fat and create a crispy crust.

Storing Siew Yoke

To preserve the freshness of siew yoke, store it in an airtight container in the refrigerator for up to 3 days.

Reheating Siew Yoke

  • To reheat siew yoke without compromising its texture, use an oven or air fryer.
  • Reheat at a moderate temperature to avoid overcooking.
  • Monitor the skin closely to prevent burning.

Health Considerations

siew yoke recipe

Siew yoke is a popular dish in many Asian cuisines, but it is also high in fat and calories. However, there are some healthier ways to cook siew yoke that can reduce the fat content without sacrificing flavor.One way to reduce the fat content of siew yoke is to use a leaner cut of pork.

Pork loin or tenderloin are both good choices, as they are lower in fat than pork belly. Another way to reduce the fat content is to trim off the excess fat from the pork before cooking.You can also use a healthier cooking method, such as baking or roasting, instead of deep-frying.

Baking or roasting will help to render out some of the fat from the pork, resulting in a healthier dish.For those with dietary restrictions, there are a few alternative ingredients or cooking techniques that can be used to make siew yoke.

For example, you can use tofu or tempeh instead of pork, or you can use a vegetarian oyster sauce instead of traditional oyster sauce.

Healthier Cooking Methods

Here are some healthier cooking methods for siew yoke:

  • Baking: Baking is a healthier way to cook siew yoke than deep-frying. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the siew yoke for 1-1.5 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
  • Roasting: Roasting is another healthier way to cook siew yoke. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and roast the siew yoke for 30-45 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
  • Air frying: Air frying is a relatively new cooking method that uses hot air to cook food. This method is healthier than deep-frying, as it uses less oil. Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius) and cook the siew yoke for 15-20 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Outcome Summary

With this comprehensive guide, you’re now equipped to conquer the art of siew yoke. Whether you’re a seasoned home cook or embarking on your first culinary adventure, we invite you to embrace the joy of creating this delectable dish. Experiment with different marinades, glazes, and cooking techniques to discover your own unique take on this Chinese classic.

Remember, the true essence of siew yoke lies not only in its crispy skin and tender meat but in the memories and connections it creates around the table.

Questions and Answers

What is the secret to achieving crispy siew yoke skin?

The key lies in the combination of scoring the skin, marinating the pork belly, and roasting it at a high temperature to render out excess fat. Scoring the skin allows the heat to penetrate more effectively, while the marinade helps develop flavor and prevents the skin from drying out.

Can I use a different cut of pork for siew yoke?

While pork belly is the traditional cut used for siew yoke, you can experiment with other cuts such as pork shoulder or loin. However, these cuts may require adjustments in cooking time and techniques to achieve the desired crispy skin and tender meat.

How can I reduce the fat content in siew yoke?

To reduce fat content, choose a leaner cut of pork belly and trim off excess fat before cooking. Additionally, you can opt for healthier cooking methods such as steaming or roasting the pork belly on a wire rack to allow excess fat to drip away.

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