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
Step-by-step instructions
Step 1 · Pat pork belly dry and score the skin with a sharp knife
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.
Step 2 · Preheat oven or air fryer to 200°C
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.
Step 3 · While pork is roasting
While pork is roasting, rinse jasmine rice until water runs clear. Cook rice as usual or in a rice cooker.
Step 4 · Prepare the sauce: Mix low-sodium soy sauce with minced garlic and ...
Prepare the sauce: Mix low-sodium soy sauce with minced garlic and a splash of water. Heat gently for 1-2 minutes.
Step 5 · Slice cucumber thinly and chop spring onions
Slice cucumber thinly and chop spring onions. Set aside for garnish.
Step 6 · Let the pork rest for 5 minutes after roasting
Let the pork rest for 5 minutes after roasting. Slice into bite-sized pieces with a sharp knife.
Step 7 · To serve
To serve, divide rice between two plates, top with sliced siew yoke, arrange cucumber on the side, drizzle sauce, and garnish with spring onions.
Why this recipe 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.
A note on tradition
Siew Yoke Rice is an iconic lunch staple found throughout Singapore’s hawker centres and kopitiams, loved by locals and tourists alike. Its roots trace back to Chinese communities, but today it forms part of Singapore’s multi-ethnic culinary landscape. Siew Yoke is often enjoyed during weekend family meals or as a special treat, especially for its irresistible crispy skin. The dish reflects the country’s appreciation for robust flavors and communal dining.