Crunchy Nam Yu Sio Bak (Roasted Pork Belly) 南乳烧肉 - Guaranteed Crunch & Juiciness
Prep time: 
Cook time: 
Total time: 
Serves: 800g to 1 kg Sio Bak
Brine Solution for the Pork Belly
  • 1 litre water
  • 2 tablespoons chopped garlic
  • 50g Salt
  • ½ tablespoon five spices powder
  • 1 tablespoon coarsely grounded black pepper
Pork Belly
  • 800g to 1 kg Pork Belly
  • ½ tablespoon salt
Nam Yu Mixture
  • 1 cube Nam Yu (Fermented Beancurd)
  • 1 tablespoon Hua Tiao Wine (Shao Xing Wine)
Brining Solution for the Pork Belly
  1. Prepare this solution in advance and allow it to cool before using
  2. In a saucepan, add in all the ingredients required for the brine and bring it to boil
  3. Remove it from the heat and allow it to cool completely before use.
Preparing the Pork Belly for brining
  1. Wash and pat dry the pork belly
  2. Score the skin of the pork belly with a sharp knife horizontally and vertically. (spaces between each line to be about 1.5 cm to 2 cm apart). *When scoring, avoid cutting into the meat. Just cut into the skin and slightly into the fats. Closely spaced cut is critical for perfect crackling of the skin
  3. Sprinkle the skin with salt and rub onto the skin. Remove any excess.
Brining the pork belly
  1. Put the scored pork belly into a casserole. Deep enough to allow the brine to cover the meat and fats portion of the belly
  2. Slowly scoop the cool brine into the casserole and continue until almost the whole pork belly is submerge in the brine except for the skin and 0.5 cm of the fats under the skin. *Do not allow any liquid to get in contact with the skin of the pork belly
  3. Brine for at least 8 hours and maximum 10 hours in the chiller. Do not cover and allow the skin of the pork belly to be exposed and dry in the fridge
Season the Pork Belly with Nam Yu Mixture (Optional - skip to next step if this step is omitted)
  1. Mashed the nam yu and mix with the wine until combine
  2. Spread the nam yu mixture onto the pork belly except for the skin *It is very critical to leave the skin very very dry
  3. Cover the sides and bottom of the pork belly with aluminium foil to prevent moisture lost and leave it in the chiller for another 3 to 4 hours (Skin not cover)
Air Frying the Pork Belly
  1. Preheat the air fryer @ 180 degree celsius for 5 mins
  2. Remove the Pork Belly from the chiller and air fry for 40 mins @ 180 degree celsius
  3. Remove from the air fryer when done and allow it stand and cool for about 5 to 10 mins
Oven Roasting the Pork Belly
  1. Preheat the oven to 220 degree celsius for 30 mins (For non-fan assisted oven, increase the temperature to 250 degree celsius)
  2. Remove the Pork Belly from the chiller and allow it to roast for 1 hr
To Serve
  1. Cut along the scoring line and serve with mustard and sambal chili
Recipe by eckitchensg at