Crispy Pork Belly Recipe (Siu Yuk) (2024)

FAQs

What is the difference between char siu and siu yuk? ›

Char siu is barbecued roast pork, whereas siu yuk is roasted crispy pork belly. Not only do they use different parts of the pig — my dad likes to use pork butt for char siu and pork belly for siu yuk — but they're also prepared differently and have varying flavor profiles and textures.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Succulent pork belly marinated in a sweet and sticky Malaysian-style sauce, then grilled or roasted to perfection for a delicious and flavorful meal.

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Is char siu sauce the same as hoisin sauce? While hoisin sauce is dark, thick, sweet, tangy and spicy like American BBQ sauce, it's not the same as Char Siu. Hoisin sauce can actually be overpowering which is why it's usually used as an ingredient in Char Siu to add flavor but not alone.

Siu yuk (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk; lit. 'roast meat') is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine.

Prick and Parboil the Meat

This step helps tenderize the liempo and causes the fat to render once cooked. Your next crucial task is to parboil the meat. This process softens the pork, infuses it with flavor, and speeds up the overall cooking time. Some prefer to boil their belly in plain water.

Pork belly can be cooked in many different ways, but here are a few methods to help make it tender: Slow Cooking: Slow cooking is one of the best methods to make pork belly tender. You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender.

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

Why does Chinese pork look red? ›

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Chinese Cha siu is cooked in an oven, but Japanese style is cooked in liquid. Maybe, this is because ovens aren't traditional kitchen equipment in japan. Maybe there is a different name of this dish in China, but this is what we call Chashu in Japan like you see it on Ramen shops.

One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork. Naturally, that makes it especially popular in the Cantonese parts of southern China, as well as popular in local adaptations throughout much of Southeast Asia.

If you are from East Asia, you might be familiar with these dish as they are made from PIGS. The Siu Yok is from Chinese and Lechon is a Filipino dish. They both look the same and the texture are crunchy and crispy too so I don't see any difference between the both.