Crispy Belly Pork _ Siu Yuk

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Siu Yuk embodies the artistry of Cantonese roast meats, a tradition that dates back centuries. The process begins with selecting the finest cuts of pork belly, which are then meticulously scored to create the perfect balance of tender meat and crispy skin. The meat is marinated with a blend of flavors, often including five-spice powder, garlic, and other secret ingredients passed down through generations.

What sets Siu Yuk apart is its dual-textured nature – the meat is juicy and flavorful, while the skin crackles like golden glass with each bite. Achieving this balance requires a skilled roaster, who expertly controls the cooking process using high heat, then lowering it to render the fat and crisp the skin.

Cantonese roast meats, especially Siu Yuk, hold a special place in the hearts of food enthusiasts. From local eateries to upscale restaurants, the sight of glistening Siu Yuk hanging in display windows is a feast for the eyes and a promise of culinary bliss. When savored with a dab of hoisin sauce, every mouthful tells a tale of centuries-old techniques and an unyielding passion for culinary excellence, making Siu Yuk a true jewel in the crown of Cantonese cuisine.

 

Crispy Belly Pork – Siu Yuk

No one and I mean no one, can cook crispy belly pork like the Chinese. This dish takes a little forward thinking but the end result is well worth the effort. Served with a pot of sugar transforms this dish from “Mm, that’s nice” to “OMG, this is sublime” 

 
  • 1 1/2 tbsp Five spice 
  • 2 tbsp Rice Wine
  • 2 lb Pork Belly
  • 2 tsp Salt
  • 1 tsp White Pepper
  • 1 cup Rock Salt
  • 2 tbsp Rice Vinegar

Preparing your pork

  1. Using a sharp ice pick pierce the skin of the pork trying not to puncture the meat underneath. The more holes you can pierce into the skin the crisper the skin will be at the end. Lay the pork belly skin side down and massage in to the meat side only the rice wine, followed by the five spice, salt, and white pepper. Now place the pork belly into a dish skin side up, dry the skin with kitchen paper and place into the fridge uncovered over night.  

Cooking your pork

  1. Preheat oven to 180c. Place pork onto a piece of kitchen foil, fold edges up to the pork belly covering the meat but not the skin on all sides. Dry skin again with kitchen paper and then brush with rice vinegar. Cover skin completely in rock salt and place in to the oven for 1 hour.  Remove salt crust from pork belly and transfer to a clean baking tray. Place back into the oven uncovered for 30 to 40 minutes. Finally place pork under a hot grill for a further 8 to 10 minutes until super crispy but not burnt.  Slice into bite size pieces and serve with a bowl of sugar to dip the pork in to. 

 
Main Course
Chinese
belly pork, crispy pork, pork
Cantonese Recipes, Cantonese Roast Meat, Chinese Takeout recipes
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