I have been working on this Sio Bak (Chinese Roast Pork) recipe for many years, experimenting with different techniques gleaned from hawkers and roast specialists. This latest recipe is guaranteed to give you a super crispy, keropok like rind while the meat remains tender and juicy! In this video, I share with you everything you need to know to produce this incredible Sio Bak at home!
Check out the full recipe writeup here:
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Thank you Dr Leslie for the recipe.Will give it a shot.
Sio Yuk not Sio Bak
Today is my third time following your recipe. All 3 times turned out absolutely amazing!! Thank you Dr Leslie!!!! Going to try your satay recipe soon.
do everything wrong😆
I did try last night it is wonderfull..tks for sharing..
Yummy food
Hi Leslie
Tried your sio back on seasong on 31/3 and roasted on 1st Apr wow your bbq has many likes from my sibling. I didn't add msg but already so succulent and juicy just melt into the mouth. Your tips in choosing the pork I think is very important tat makes the pork sooooooo delicious awesome.tq for this recipe.
Waooo that’s a master piece. You’re really an excellent chef congratulations
Iiii
In my country there is no shop selling oven with grill mode. What should I do to replace grill process.
2 top of MSG is A LOT! Thank you for sharing your talents though.
What is the purpose of boiling the meat first? Can I skip this step?
Dr Tay thank you so much for the recipe! I've tried to replicate it but it has a 苦涩 and I suspect that it could be that I either put too much sodium bicarbonate or too little rice vinegar. May I know how much did you put for 2kg of meat. Thank you!
I'm of the opinion that your way of making " homemade sio bak" is very clear n easy to follow. Appreciate your down- to- earth style of teaching.Thanks!
Your Siobak sounds so "soh" (crispy)..and definitely hoh ciak 🤤🤤
Shiok
i found that just a slight bit of char imparted a strong bitterness to the meat, unsure if this is truly the right method. Also, the fat developed a sticky, gummy texture which was not for everyone.
what kind of oven you used that has a turbo grill?i did one today and the skin was not crunchy..hehe.im afraid it has something to do with my oven
Do we need to wait for the pork to be at room temperature before putting it into the oven?
Saw it, tried it, loved it. Gout attack next day but no regrets 😅
I tried your recipe again and i always got the skin sticky to the teeth, can U help? Maybe i make wrong when i poke the skin, not enough deep ? How to know the skin will be crunchy and no sticky?. Thanks Sir for your advice.
Tqvm chef for sharing this amazing ‘sio bak’ recipe . The skin is indeed thin n crunchy plus the juicy tender meat . The best so far of all other recipes I hv tried. TQ again.!
yunnn ohhh ang lali ng bahay
Just for anyone who is sane, don't place the rack in the middle when doing the last broiling step. Place it on the lowest position in the oven and keep an eye on the pork. No burnt pieces just a nice crust.
Hi Doc Tay, first roasting is 150'c for 45mins or 1 hour 30 mins ?. Thanks
Hi Dr.Tay,if I use a smaller piece of pork let say 800g,should I reduce the roasting time?
Tried for the first time, here in wintry Perth. Really crispy! I made it without MSG though, and it feels like something was different lol
How many is that belly u used?
How to reheat sio bak if u can't finish it?
Best sio bak recipe. Turned out exactly what i was hoping for 🙂 Thanks Dr Chef!!!!
appreciate the method of making sio bak…ive make it and the result was good, just one problem, why are most part of skin seperated from the meat, is it my pork belly problem?
wow
“Don’t complain that it doesn’t taste like outside. “ hahahahahahaahaa
Oh man you f****d up, it's burn and the skin isn't bubbling
In my opinion the meat is badly roasted. Burn mark is all over the skin. He needs to visit hong kong restaurant and learn how to roast.
Must try n see how successful
Thanks Bro!!!!! Very nice vid… I'm making one now can't waiiiiit ahahha <3
> accidentally burn the skin during the last step
> that's totally what we wanted haha
Among the many youtuber roast pork, this is the most authentic one.
My fav meat Sio Bak.
Ummm…burn it and scrap off the burnt? Yuck!
Doc, the skin can be better if you try another technique. I call it the keropok theory. Put the pork in at 100 Deg C for 3-4 hours to dehydrate the skin. No need to marinate overnight in fridge. The skin will have to achieve that translucent hard plasticky state like a dried keropok. 100 Deg is water boiling temperature, but not hot enough for the fats to melt. At the same time, it is like a dry sous vide so the meat remains tender and soft. You then finish off with 45 mins at 220 Deg so the fat beneath the skin turns to oil and fry the skin from beneath. You will get expansion of the skin like a keropok being fried, so the skin will pop more, giving it an airier texture and more crunch, without burning and giving it a bitter taste layer. The meat will be tender and juicy even though it has been in an oven for 4 hours. Try it.
disgustg
I love this kind of grilling belly pork style. What is next ? You forget the spicy fermented soya bean sauce and cucumber pickles goes with it.
I try to following but failed 🥺
Are these temperatures for normal oven or fan assisted oven?
He look like he from the legislative council of singapore