Crazy Crunchy Sio Bak (Roast Pork) Recipe - ieatishootipost

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!

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[cynthiadabi]

You're the only food blogger that uses msg and I like that, I'm Filipino and I cannot cook anything without msg...kudos to you !!!!♥️♥️♥️🌺🌺♥️♥️🌺

[XingX]

Finally a Sio Bak video that combines all the techniques I have watched all over the YouTube. Thank you for showing us!

[gracebock]

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!

[sarahdaniel]

This recipe is absolutely amazing ! I cooked it for my whole family and they loved it! Thanks chef for this recipe, subscribed!

[deviana]

I did try last night it is wonderfull..tks for sharing..

[chrischris]

Dr Tay, the sio bak looks amazing, thank you for generously sharing all these tips, you really deserve a lot a lot more subscribers. Look forward to seeing more of your recipes!

[sofip]

Thank you Dr Tay! I love all your videos! It has helped me with my cooking tremendously! Really appreciate your hard work 😊🙏🏻

[josephschu]

I just got directed her form Chinese Cooking Demystified and I like your stuff. Think I'll watch all your videos.

[valerieloh]

Thank you so much for sharing with us your fabulous recipes which you took us through with such clarity . I have now become an avid fan & my zest for cooking has been revived. I look forward to learning more from you & I hope to be a blessing to others through food. God bless you & your family .

[strictlybangers]

Thank you so much for this. I’ve written all of this down and now heading to the shops to get what I need. Thoroughly inspired. Very excited to see what happens. Thank you for sharing this precious knowledge! I’ll let you know how I get on. Thank you!

[raymondreyes]

Waooo that’s a master piece. You’re really an excellent chef congratulations

[clemthechamp]

Excellent recipe with very reproducible steps. Made it twice successfully now!

I didn't have the tool so made holes with a small but sharp knife extending past the epidermis. The only thing that I had to different was to extend the time on the top grill at 250 degc; certain aspects of the skin had not yet become golden and I suspect it was because the skin was not even.

But still turned out incredibly well. Thank you Dr Tay!

[CKOssey]

Praise the Lord. Thank you for your generosity in sharing. Met you in TF. God bless you and your loved ones abundantly.

[gbbrothersister]

I’m gonna try this. Glad I found you, chef! 😊

[bettytan]

Amazing recipe
Thank you for sharing 🙏

[jonshirleyng]

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.!

[bettytan]

This is amazing and is the exact one that I have been looking for, thank u for sharing, will definitely give it a try🙏🙏

[kennethlange]

Thank you Dr Leslie for the recipe.Will give it a shot.

[maryagnesbarbara]

Thanks for sharing. I live in Sydney and will try to make siu yoke. Thanks again

[irenesiow]

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.