How to Make Siu Yuk, the Ultimate Chinese Roast Pork Belly

If you’re looking for a mouthwatering dish to celebrate the Year of the Dragon, look no further than siu yuk, also known as roast pork belly. This crispy, juicy, and succulent delicacy is a staple of Cantonese cuisine and a must-have for any festive occasion.

Siu yuk is made by roasting a slab of pork belly over high heat until the skin is blistered and crackling, and the meat is tender and flavorful. The secret to achieving the perfect texture and taste lies in the preparation and seasoning of the pork. Here are some tips and tricks from three experts who shared their recipes online.

The first you need to do is to choose a good piece of pork belly. According to a user online, who shared a picture of their grandmother’s siu yuk, you should search for a cut with a balanced ratio of fat and lean meat, and a thick and uniform layer of skin. You can ask your butcher to remove the bones and hairs for you, or do it yourself with a sharp knife and a pair of tweezers.

Blanch the pork belly in boiling water for a few minutes to remove impurities and tighten the skin. Pat it dry with paper towels and poke holes all over the skin with a metal skewer or fork to help crisp up the skin and release fat during roasting.

“🤤 Crispy Pork Belly: The ULTIMATE guide to Cantonese Siu Yuk (燒肉)” shared by YouTube channel: Made With Lau

After that, you need to season the pork belly with salt, five-spice powder, white pepper, and other aromatics of your choice. You can rub the seasonings on both sides of the pork, or only on the meat side, depending on your preference. Some people also like to apply a thin layer of vinegar or Shaoxing wine on the skin to help it dry out and brown.

Then, you need to refrigerate the pork belly uncovered for at least four hours, or preferably overnight. This will allow the seasonings to penetrate the meat and the skin to dry out further. You can also place the pork on a rack over a baking tray to catch the drippings and prevent the meat from getting soggy.

Don’t forget to roast the pork belly in a preheated oven at a high temperature for about an hour, or until the skin is golden and bubbly. You can also use a broiler or a blowtorch to finish off the skin and make it extra crispy. Be careful not to burn the skin or overcook the meat, as it will affect the texture and flavor.

Once the pork belly is done, let it rest for 10 minutes before slicing it into bite-sized pieces. You can serve it with rice, noodles, vegetables, or just enjoy it on its own. You can also dip it in some vinegar, soy sauce, or mustard for an extra kick.

Siu yuk is a dish that requires some patience and skill, but the result is well worth the effort. It is a dish that will impress your family and friends, and make you feel proud of your culinary prowess. It is also a dish that will make you happy and satisfied, as you savor the crunchy, savory, and melt-in-your-mouth goodness of the roast pork belly.

So, what are you waiting for? Grab a piece of pork belly and start making your own siu yuk today. You’ll be glad you did. Happy Year of the Dragon!