Siu yoke is the crispy roast pork everyone fights over at the table bro. That shattering crackling skin, the layers underneath, dipped in a bit of mustard or hoisin. Pure joy. But let us be honest about what it is: pork belly. That means alternating layers of fat and meat, topped by skin that has been roasted until the fat under it renders and crisps into that crackling. At around 400 calories per 100g with 36g of fat, it is one of the fattiest things you can order at a roast meat shop. Unlike char siew there is no sweet glaze, so the carbs are near zero, but you are not saving anything because the fat does all the work instead.
The thing to understand is that the crackling skin, as good as it is, is basically rendered fat with a crunch. There is no lean version of siu yoke, it is belly by definition, so you cannot really pick a lighter cut the way you can with char siew. Your only real levers are portion and frequency. 100g is already 400 calories, and a roast shop usually piles on more, so a generous serving can quietly be 600 plus before rice. The move is not to swear it off, it is to treat it as a sometimes thing. Take a few pieces for the taste, pair it with a leaner protein, and pile on the veg to balance it out. Worth it sometimes, just know the price.