China

Siu Yuk

Name: Siu Yuk
Total time: 150 min
Yield: 4
Cuisine: China
Ingredients: 800 g Pork belly with skin; plenty Coarse salt (for the skin); 1 tsp Five-spice powder; 1 tbsp Shaoxing wine; 1 tsp each Sugar & white pepper; 2 tbsp Rice vinegar (for the skin); to serve Hoisin or mustard sauce

Cantonese crispy roast pork belly

Siu yuk is the crisp roast pork belly of Cantonese cuisine and a fixture of the siu mei displays in Hong Kong's roast-meat shops.

The secret is the skin: salted, dried and puffed in a hot oven into a glass-crisp crackling while the meat stays juicy.

Servings4

Time150 min

LevelAdvanced

Ingredients

Pork belly with skin800 g
Coarse salt (for the skin)plenty
Five-spice powder1 tsp
Shaoxing wine1 tbsp
Sugar & white pepper1 tsp each
Rice vinegar (for the skin)2 tbsp
Hoisin or mustard sauceto serve

★ = available authentic in the Asia Boutique

Preparation

Season the meat side with five-spice, wine, sugar and pepper.
Prick the skin, brush with vinegar and salt heavily.
Dry uncovered in the fridge overnight.
Remove the salt crust, roast at high heat until the skin puffs.
Rest, chop into cubes, serve with sauce.

Make it original

Five-spice powder and hoisin sauce for siu yuk are in the Asia Boutique.

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