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Home ► Recipes ► Chinese (Traditional)

Chinese Roast Pork (Siew Yuk)

Updated: 11.08.23 | Marc Matsumoto | 52 Comments

4.80 from 5 votes
Recipe
Siew Yuk, or Chinese Roast Pork, served with rice and dipping sauce.

Whenever I go to Chinatown to pick something up, I almost always have to stop at a place to pick up some crisp-skinned Chinese roast pork. This is often confused with the more well known dish Chinese bbq pork (Char Siu), which has the telltale red exterior from the sweet hoisin sauce glaze.

Both are good, but when faced with a choice, my vote goes to the simple roast pork, if for no other reason than the crispy, crackling skin. Because it's roasted at a low temperature for hours, the meat is basted with the rendered fat, and the tougher connective tissue breaks down into soft gelatin, making the meat even more moist. With the delicately complex flavor of Chinese five-spice powder complimenting the rich, juicy meat and crispy skin, this roast comprises a simple feast, accompanied by steamed rice and a piquant dipping sauce.

Succulent roasted pork with crispy skin.

I picked up a picnic roast which was surrounded by a layer of skin and fat, and it was perfectly suited for this, but other cuts of pork, such as skin-on pork belly, should work as well. Please don't try this with a lean cut such as a pork tenderloin, as you'll end up with pork jerky. The cooking time may seem long, but there aren't many ingredients, and once you've put this Chinese roast pork in the oven after breakfast, you can forget about it until dinner time, at which time a feast will await you.

For the amount of effort put in, this Siew Yuk is ridiculously delicious. Crispy, savory skin provides a delightful textural contrast to the fall-apart meat underneath, redolent of Chinese 5 Spice. Serve it with some steamed rice and Chinese garlic green beans. I also like to make this Scallion Sauce to dip the meat in. It's the perfect dish to make on a lazy winter afternoon.

📖 Recipe

Chinese roast pork (siew yuk)

4.80 from 5 votes
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Ingredients 

  • 1 skin-on pork shoulder (or belly)
  • 3 cloves garlic grated
  • 1 tablespoon ginger grated
  • ¼ teaspoon ground white pepper
  • 2 teaspoons Chinese 5 spice powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Instructions

  • Preheat your oven to 450 degrees F.
  • Wash and dry your roast thoroughly. Score the skin about 1" apart.
  • Mash all the other ingredients together to make a paste. Smear the paste mixture all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and stick it in the over for 30 minutes.
  • After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours (for a 2-3 lbs roast). You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
  • When it's ready, take it out of the oven, transfer it to a different baking tray (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
  • Take it out of the oven and let it rest of a bit. You'll probably want to take the skin off and break it up by hand, then slice the slabs of tender pork separately. I make a dipping sauce out of scallions, ginger, garlic, sesame oil and salt to dip the meat in and have it over rice. One other thing... the skin doesn't stay crisp in the fridge, so enjoy it all the night you make it.
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Comments

    4.80 from 5 votes (4 ratings without comment)

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    Recipe Rating





  1. Kathy Stroup says

    November 07, 2023 at 2:57 pm

    5 stars
    I love this recipe so much! I'm such a fan of picnic pork roast with crispy skin, and the flavors of the Chinese 5 Spice make it such a treat! The picnic roast is usually one of the least expensive cuts, so it's not a splurge to make. And you can turn the leftovers into so many things; soups, fried rice, Chow Mein. Even hot sandwiches. Thanks for the recipe!

    Reply
    • Marc Matsumoto says

      November 08, 2023 at 1:56 pm

      Thanks Kathy! It's been years since I last made this. Sadly it's pretty hard to find skin-on pork here in Japan. I guess if I went to China town in Yokohama I might be able to find it.

      Reply
  2. Kevin says

    November 01, 2022 at 10:46 am

    how many pounds of pork shoulder do you normally cook with for this recipe

    Reply
    • Marc Matsumoto says

      November 01, 2022 at 10:56 am

      Hi Kevin, this was from so long ago (15 years ago) I can't remember exactly, but it looks to be about 5 pounds.

      Reply
  3. Betty says

    August 25, 2019 at 1:08 pm

    Do you have the recipe for the dipping sauce? Great recipe. Thanks!

    Reply
    • Marc Matsumoto says

      August 25, 2019 at 1:12 pm

      Hi Betty, the sauce is just minced scallions, ginger, salt and vegetable oil. Enjoy!

      Reply
  4. Jabman says

    February 08, 2019 at 10:17 am

    I am very disappointed with this recipe because I am impatient and want it NOW! I am not sure I am able to wait the time this roast needs to cook, but I will give it the old college try. I know from the pictures and comments that the wait will certainly outweigh the frustration of waiting.
    Thank you all for this wonderful recipe and comments.
    JAB

    Reply
    • Marc Matsumoto says

      February 08, 2019 at 9:12 pm

      Hi Jabman, hope you enjoyed it!

      Reply
  5. Marc Matsumoto says

    September 08, 2014 at 7:28 am

    Glad to hear you enjoyed the pork! You could try making the same sauce with vinegar instead of the sesame oil for a lighter version, but I love the idea of serving it with apple sauce (maybe with some 5 spice instead of cinnamon?).

    Reply
  6. JvC says

    September 08, 2014 at 7:03 am

    Hi Marc. I bought a pork shoulder not really knowing how to cook it and following the success of your Masoor Dal I searched for a pork recipe on your website and came across siew yuk. Finger licking good! Although I found the dipping sauce too oily with the only liquid coming from the sesame oil. Maybe I'll add some ketjap manis next time as the pork is already salty enough, so made some apple sauce as well. Keen to try more of your recipes now! John

    Reply
  7. Marc Matsumoto says

    November 25, 2013 at 1:25 am

    Hi Dedy, I've never done this with boar, but typically boar is much more lean than pork. Given the long cooking time, if you don't have the fat the meat might get dried out.

    Reply
  8. dedy oktavianus says

    November 24, 2013 at 1:12 pm

    i can barely hear the cracking skin when i eat that lusciuos delicious siew nyuk......
    even i'm not a chinese descent, i just ovin it, never made with shoulder but only the belly....
    btw, do you think this recipe suits for a junvenile wild boar????

    Reply
  9. jenn says

    October 02, 2013 at 9:32 pm

    Very helpful. I'm glad I consulted you before experimenting. Thank you!

    Reply
  10. Marc Matsumoto says

    October 02, 2013 at 6:27 pm

    You can try it, but I don't think a brine will work well because you're introducing more moisture into the skin (which might prevent it from keeping crispy). Your blend of herbs and spices sounds great though so you may want to try integrating them into the rub and leaving it on the surface of the pork for a day or two in the fridge. I hope that helps.

    Reply
  11. jenn says

    October 02, 2013 at 1:36 pm

    Hi Marc. I've made this recipe twice in the past five months and the pork is always succulent and crispy. I'm considering making this again using your cooking method but changing the spice mixture: fennel seeds, star anise, coriander, black pepper, bay leaf, cumin, juniper, thyme. I was thinking about creating a brine with the spices and leaving the picnic roast to to brine in the refrigerator for about 24 hours first...If I do brine the pork, do you think I should also create some sort of rub with the same spices, some oil and garlic to rub all over the pork before I roast it (to create a crust)? Or is this unnecessary? Thanks so much, Marc. I rely on your site weekly for dinner inspiration.

    Reply
  12. Ray Gazley says

    June 09, 2013 at 9:00 pm

    Another great recipe. Made this last night with a free range piggy shoulder, and was a bit scared to leave it in the hot oven at the end (was thinking it would dry out the meat). Thus, didn't get the whole thing crispy, but the bits that did go were delish. Meat was never in any danger of going tough/dry... what was I thinking...?will know for next time. Thanks Marc x

    Reply
  13. jenn says

    May 02, 2013 at 2:36 am

    Thanks so much, Marc!

    Reply
  14. Marc Matsumoto says

    April 28, 2013 at 1:58 am

    Hi Jenn, great idea! You'll need to make extra spice paste for the size (and because if you let it sit, liquid will come out of the roast diluting the paste. Score the skin, rub it in, then wrap the whole thing tightly in plastic wrap, then place it in a bowl or tray before putting it in the fridge. As for roasting times, it's going to take a while for a roast that size. To be honest I've never done one that large so I'm not sure how long it will take, but I'd give yourself 12-15 hours.

    Reply
  15. jenn says

    April 27, 2013 at 1:22 pm

    Hi Marc, I love your website--every recipe I've tried has been delicious...If I wanted to roast an 8 pound picnic roast, how long do you think I should leave it in the oven? Also, if I smeared the 5-spice paste over the roast two or three days in advance, do you think the salt would concentrate the flavors? Thanks!

    Reply
  16. Marc Matsumoto says

    April 02, 2013 at 4:16 pm

    Mince some ginger, garlic, and scallions. Pour sesame oil over them, and add a pinch of salt (to taste).

    Reply
  17. chris sutton says

    April 02, 2013 at 9:14 am

    Can you tell me exactly how you make the dipping sauce? Thanks.

    Reply
  18. Leemcbrec says

    October 29, 2011 at 2:50 am

    Yum that sounds good! Saw you on Chopped--they chopped the wrong guy! (I felt it was likely because you didn't have their required 'culinary background'--folks can be a little snobbish about stuff like that!) Very impressed with your site and look forward to trying your recipes!

    Reply
  19. Chelsea says

    February 24, 2011 at 4:16 am

    Actually, I haven't tasted it but since I have read this blog, I think it so easy to prepare this kind of food and also it looks so yummy. I really wanna try it.

    Reply
  20. James says

    December 11, 2010 at 11:49 pm

    Made this the other day, its amazing how the skin puffs up so quickly in those last few minutes. So tasty!

    Reply
  21. amar says

    May 19, 2010 at 3:06 am

    which one perfect

    Reply
  22. amar says

    May 19, 2010 at 3:05 am

    but there other more stuff accept this kind

    Reply
  23. Marc Matsumoto says

    March 18, 2009 at 2:27 pm

    Hi Reggie, thanks and welcome:-) You could use a slow cooker, and I'm sure it would be tasty, but it will be a different dish. The key feature of siew yuk is its crisp skin, which you wouldn't get in a slow cooker.

    Reply
  24. Marc Matsumoto says

    March 18, 2009 at 2:27 pm

    Hi Reggie, thanks and welcome:-) You could use a slow cooker, and I'm sure it would be tasty, but it will be a different dish. The key feature of siew yuk is its crisp skin, which you wouldn't get in a slow cooker.

    Reply
  25. Reggie says

    March 17, 2009 at 6:21 pm

    I can't wait to try this recipe. I love the website. I discovered your site after reading an article posted on CNN.com. I love to cook and I am ready to try my hand at a new level of cooking. I will surely follow your blog for any new updates and postings. I have a question about this recipe. If I wish to use a slow cooker how will this affect the cooking time and taste of the meat?

    Reply
  26. Reggie says

    March 17, 2009 at 2:21 pm

    I can't wait to try this recipe. I love the website. I discovered your site after reading an article posted on CNN.com. I love to cook and I am ready to try my hand at a new level of cooking. I will surely follow your blog for any new updates and postings. I have a question about this recipe. If I wish to use a slow cooker how will this affect the cooking time and taste of the meat?

    Reply
  27. Tartlette says

    April 17, 2008 at 12:56 am

    This little Frenchie knows how to make char-siew (who would have thought?!!) but now I can try my hand at siew-yuk!! Anything that involves pork and skin makes me happy 🙂

    Reply
  28. Tartlette says

    April 16, 2008 at 5:56 pm

    This little Frenchie knows how to make char-siew (who would have thought?!!) but now I can try my hand at siew-yuk!! Anything that involves pork and skin makes me happy 🙂

    Reply
  29. Susan at Sticky, Gooey, Creamy, Chewy says

    April 16, 2008 at 4:22 pm

    There's an Asian market near me that makes this every Friday. I love it! Now, I can make it myself. Thanks!

    Reply
  30. Tammy says

    April 16, 2008 at 11:34 am

    God, your photographs are stunning. You make meat look as good as it tastes. So glad to meet you.

    Reply
  31. Susan at Sticky, Gooey, Creamy, Chewy says

    April 16, 2008 at 9:22 am

    There's an Asian market near me that makes this every Friday. I love it! Now, I can make it myself. Thanks!

    Reply
  32. Tammy says

    April 16, 2008 at 4:34 am

    God, your photographs are stunning. You make meat look as good as it tastes. So glad to meet you.

    Reply
  33. Marc Matsumoto says

    April 16, 2008 at 2:31 am

    Thanks Tigerfish, Peter, Graeme, Veron and Kevin.

    Elle, this might be tasty with a poached egg, some ranchero sauce and fresh tortilla's. Huevo's Rancheros Con Carnitas Chino!

    White On Rice Couple, I know what you mean. This one actually worked out well because there was so much skin for the amount of meat. I think I might try this with a slab of pork belly next time which also has a ton of skin for the amount of meat.

    Reply
  34. Kevin (Closet Cooking) says

    April 16, 2008 at 1:27 am

    That roast pork looks really good. Nice and crispy on the outside and yet still moist and tender on the inside.

    Reply
  35. Marc Matsumoto says

    April 15, 2008 at 7:31 pm

    Thanks Tigerfish, Peter, Graeme, Veron and Kevin.

    Elle, this might be tasty with a poached egg, some ranchero sauce and fresh tortilla's. Huevo's Rancheros Con Carnitas Chino!

    White On Rice Couple, I know what you mean. This one actually worked out well because there was so much skin for the amount of meat. I think I might try this with a slab of pork belly next time which also has a ton of skin for the amount of meat.

    Reply
  36. Kevin (Closet Cooking) says

    April 15, 2008 at 6:27 pm

    That roast pork looks really good. Nice and crispy on the outside and yet still moist and tender on the inside.

    Reply
  37. White On Rice Couple says

    April 15, 2008 at 6:08 pm

    My family fights over the skin and too bad there isn't enough to go around! Gosh, this looks great and you're right about not refrigerating the skin...eat it ASAP! 🙂

    Reply
  38. veron says

    April 15, 2008 at 1:10 pm

    What a gorgeous blog you have here. I love your pictures, I have a hard time making savory food look good! I have not had siew nguk in a long time. My dad use to make it . I really really love it. You can bet that this recipe is going to be high on my must-try list!

    Reply
  39. Graeme says

    April 15, 2008 at 12:15 pm

    Amazing - Just great; And I agree with Peter, that sauce looks like the perfect accompaniment.

    Reply
  40. Elle says

    April 15, 2008 at 12:13 pm

    That looks like a little hunk of heaven. I think I'd like some right now, for breakfast. Bookmarking!

    Reply
  41. White On Rice Couple says

    April 15, 2008 at 11:08 am

    My family fights over the skin and too bad there isn't enough to go around! Gosh, this looks great and you're right about not refrigerating the skin...eat it ASAP! 🙂

    Reply
  42. Peter G says

    April 15, 2008 at 10:04 am

    What a wonderful roast pork recipe. The flavours sound absolutely delicious. Ad that dipping sauce...mmmm.

    Reply
  43. veron says

    April 15, 2008 at 6:10 am

    What a gorgeous blog you have here. I love your pictures, I have a hard time making savory food look good! I have not had siew nguk in a long time. My dad use to make it . I really really love it. You can bet that this recipe is going to be high on my must-try list!

    Reply
  44. Graeme says

    April 15, 2008 at 5:15 am

    Amazing - Just great; And I agree with Peter, that sauce looks like the perfect accompaniment.

    Reply
  45. Elle says

    April 15, 2008 at 5:13 am

    That looks like a little hunk of heaven. I think I'd like some right now, for breakfast. Bookmarking!

    Reply
  46. tigerfish says

    April 15, 2008 at 4:27 am

    I love siew yuk! Esp the crispy cracklin' skin, so best consumed before the siew yuk lose its crisp charm 🙂

    You have such a nice blog and love your presentation.

    Reply
  47. Peter G says

    April 15, 2008 at 3:04 am

    What a wonderful roast pork recipe. The flavours sound absolutely delicious. Ad that dipping sauce...mmmm.

    Reply
  48. tigerfish says

    April 14, 2008 at 9:27 pm

    I love siew yuk! Esp the crispy cracklin' skin, so best consumed before the siew yuk lose its crisp charm 🙂

    You have such a nice blog and love your presentation.

    Reply
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