Butcher Counter Classic · Crackling Roast Pork

Siu Yuk (Roast Pork)

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The skin is scored and salted hours ahead of time, then blasted with fierce heat only at the very end — the crackle sellers listen for when they chop into a fresh slab is how they know a batch has turned out right.

Pork belly is rubbed with salt and five-spice, then roasted until the skin puffs and shatters into crackling, before being chopped into pieces and sold by weight over rice or noodles at Tiong Bahru Market's cooked-food stalls.

Why it's made this way: Roast pork is part of the Cantonese roast-meat tradition perfected in southern China and carried into Singapore by early Chinese settlers, and it became one of the everyday plates sold at Tiong Bahru Market's stalls alongside chwee kueh and lor mee.