Siew Yoke Rice
Hawker • Singapore
About Siew Yoke Rice
Crispy roasted pork belly on rice — crackling skin
How to Make Siew Yoke Rice (Traditional & Healthy Version)
Siew Yoke Rice is a beloved Singaporean hawker classic, featuring crispy roast pork belly (known locally as 'siew yoke') served atop fragrant rice with a side of tangy cucumber and savory soy sauce. A staple at many kopitiams and hawker centres, this dish showcases Singapore’s unique culinary fusion, blending traditional Chinese roast techniques with local flavors and accompaniments. The hallmark of Siew Yoke is its shatteringly crisp skin, juicy layers of tender pork, and the aromatic rice that soaks up all the savory goodness. This healthier version of Siew Yoke Rice is perfect for those who crave authentic Singaporean fare but are mindful of calories and nutrition. By air-frying or oven-roasting the pork, using less oil, and serving with plenty of fresh vegetables, this recipe maintains all the beloved flavors with a lighter touch. Whether you’re reminiscing about your favorite kopitiam lunch or introducing friends to Singaporean hawker culture, Siew Yoke Rice is a dish that brings people together around the table, celebrating Singapore’s vibrant food heritage.
Ingredients(for 1 plate with rice, 100g roast pork, and vegetables)
- 200g Pork belly (skin-on, choose leaner cut for lower fat)
- 1 cup Jasmine rice (uncooked)
- 1/2 Cucumber (thinly sliced)
- 2 stalks Spring onions (finely chopped) - optional
- 2 tbsp Soy sauce (low sodium)
- 1/2 tsp White pepper
- 1/2 tsp Salt
- 1/2 tsp Five spice powder
- 2 cloves Garlic (minced)
- 1 tbsp Shaoxing wine (optional, for marinating pork) - optional
- 1 tsp Olive oil (or brush-on spray)
Instructions
- 1
Pat pork belly dry and score the skin with a sharp knife. Rub salt, five spice powder, white pepper, and Shaoxing wine (if using) into the meat side. Place uncovered in the fridge, skin side up, for at least 1 hour to dry the skin.
5 minutes
Drying ensures maximum crispiness of the skin.
- 2
Preheat oven or air fryer to 200°C. Brush pork skin lightly with olive oil and sprinkle a little extra salt. Roast skin side up for 20 minutes or until skin is golden and crispy.
20 minutes
Check halfway to avoid burning. Air fryer method uses less oil.
- 3
While pork is roasting, rinse jasmine rice until water runs clear. Cook rice as usual or in a rice cooker.
15 minutes
Use less water than usual for slightly firmer rice.
- 4
Prepare the sauce: Mix low-sodium soy sauce with minced garlic and a splash of water. Heat gently for 1-2 minutes.
2 minutes
Homemade sauce is healthier and reduces sodium.
Why This Dish is Healthy
By reducing oil and controlling portion sizes, this Siew Yoke Rice is a healthier take on a Singaporean favorite. Air frying the pork instead of deep-frying cuts unnecessary fat while still delivering crispy skin. Including more vegetables and opting for low-sodium seasonings supports heart health and lowers calorie intake, making it ideal for calorie tracking and healthy eating.
This Siew Yoke Rice recipe is balanced with quality protein from lean pork, complex carbohydrates from jasmine rice, and fiber from fresh cucumber and spring onions. Using air fryer or oven roasting reduces fat content compared to traditional deep-frying. The dish is rich in B vitamins, iron, and selenium from the pork, while vegetables add antioxidants and hydration. Choosing low-sodium soy sauce helps manage sodium intake, making it suitable for most diets.
Pro Tips
- 💡Pat pork skin as dry as possible for maximum crispiness.
- 💡Slice pork with a sharp cleaver to avoid crushing the crackling.
- 💡Serve immediately to enjoy the best texture and flavor.
Storage & Serving
Store leftover pork and rice in separate airtight containers in the fridge for up to 2 days. Reheat pork in an oven or air fryer for best crispiness. Rice can be microwaved before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 650.0 kcal |
| Protein | 24.0 g |
| Carbohydrates | 65.0 g |
| Total Fat | 32.0 g |
| Fiber | 1.0 g |
