Crispy roast pork belly 脆皮烧肉
Crispy roast pork belly is featured among the local specialties of Hong Kong.
Roast pork belly has distinct layers of meat, fat and crackling. Try a small mixed roast-meat plate if you want variety.
How it is made
Pork belly is seasoned and roasted with special attention to drying and blistering the skin. It is cut into small rectangles that retain the layers of crackling, fat and lean meat.
Flavour & texture
The top shatters while the lower layers remain juicy and rich. Good contrast depends on eating the skin before steam or sauce softens it.
Local roots & traditions
Crispy roast pork is central to Hong Kong's siu mei cooked-meat counters.
How to order Crispy roast pork belly
Order a small chopped portion, keep sauce off the crackling and pair with rice or greens.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Char siu barbecue pork 叉烧 →
Pork is marinated in a sweet-savory mixture and roasted, with repeated glazing or basting developing the shiny surface. Cuts differ in their balance of lean meat and fat. The outside is aromatic and slightly caramelized, while the center can be juicy and tender or firmer if very lean.
Char siu steamed buns 叉烧包 →
Barbecued pork is chopped and mixed with a sweet-savory sauce, then enclosed in risen wheat dough and steamed. Traditional dim-sum versions often open slightly at the top as they cook. The bread is soft and fluffy, contrasting with the moist, richly flavored pork center.
Questions before you order
What name should I show when ordering?
Show 脆皮烧肉 for Crispy roast pork belly. Order a small chopped portion, keep sauce off the crackling and pair with rice or greens.
Sources & reading
Recipes and servings vary between kitchens.