Crispy Chinese Roast Pork With Crackling Skin (Siu Yuk 如何製作脆皮燒肉 ) Traditional Chinese Cooking 101
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Chinese Roast Pork is delicious
Chinese Roast Pork is delicious and easy to make. Also known as Siu Yuk 如何製作脆皮燒肉 The meat is moist and juicy. There is lots of flavor with the Chinese barbeque sauce on the bottom. Learn how to make crispy, crackling skin, which is so delicious to eat. Also known as Siu Yuk. You will be proud to serve this dish to you family and friends. Or treat yourself to this delicious treat.
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Recipe is below:
CRISPY ROAST PORK WITH CRACKLING SKIN
2 1/2 lbs. pork belly
1 to 2 tablespoons Chinese barbeque sauce or Chinese bean sauce
2 tablespoon salt
Optional ingredients:
1 teaspoon salt
1/2 to 1 teaspoon white pepper
1 teaspoon sugar
1 teaspoon 5 spice powder
Substitute hoisin sauce instead of Chinese barbeque sauce or Chinese bean sauce
PREPARATION STEP:
Wash pork belly in cold water and dry. Put pork belly into the fridge for 3 to 24 hours. The longer time will help drawn out the moisture. Be sure to take out the pork belly at least 1 hour before cooking.
Put holes into the skin of the pork belly to help get the crackling skin. You can use a skewer, a fork or a knife to make the holes in the skin. A meat tenderizer tool does make deep enough holes for this recipe. Sprinkle 1 tablespoon salt over the skin. After 15 minutes, use a paper napkin to
Turn pork belly over to expose the meat side. Smother the Chinese barbeque sauce or Chinese bean sauce all over the meat side, including the crevices that were cut with the knife.
OPTIONAL STEP: You can do a dry rub on the meat without the sauce if you like. In a small bowl, add the salt, white pepper, brown sugar and Chinese spice. Mix well. Rub the spices all the meat on the bottom side of the pork belly.
If you want to have both the dry rub and the sauce, do the dry rub first and then smother the sauce after.
COOKING STEP:
Put a rack in a roasting pan. The put the roast pork belly, skin side up, on the rack. Put 1` cup water in the roaster under the rack. Put 1 to 2 teaspoons salt over the skin for flavor and to help develop the crackling skin.
Set temperature setting at 350 degrees F (176 degrees C)
Cooking time is 20 minutes per lb. (454 gms)
When cooking time is up, shut off oven and put the setting to broil.
My broil setting is set at 500 degrees F (260 degrees C)
If the oven rack is not already at the highest level, remove rack and
put it on the highest level. Move the roaster with the pork belly
around to get even crackling skin. You can use tin foil covering the
edges of the pork belly to prevent burning. I prefer to scrape the burnt
areas with a knife afterwards.
FOOD PRESENTATION:
Let pork belly rest at least 10 to 15 minutes. Cut the pork belly into 3 oir 4 strips. Easiest way is to cut along the lines where the pork belly was scored. Cut the pork belly into 1/4 to 1/2 inch thickness. Arrange pork belly in 2 or 3 rows on a nice serving plate. Enjoy!
#danseto #chinesecookingchannel #hoiping
SEE OUR CHINESE COOKING ACCESSORY GUIDE: https://amzn.to/2EEym6I
For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking.
Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support.
Recipe is below:
CRISPY ROAST PORK WITH CRACKLING SKIN
2 1/2 lbs. pork belly
1 to 2 tablespoons Chinese barbeque sauce or Chinese bean sauce
2 tablespoon salt
Optional ingredients:
1 teaspoon salt
1/2 to 1 teaspoon white pepper
1 teaspoon sugar
1 teaspoon 5 spice powder
Substitute hoisin sauce instead of Chinese barbeque sauce or Chinese bean sauce
PREPARATION STEP:
Wash pork belly in cold water and dry. Put pork belly into the fridge for 3 to 24 hours. The longer time will help drawn out the moisture. Be sure to take out the pork belly at least 1 hour before cooking.
Put holes into the skin of the pork belly to help get the crackling skin. You can use a skewer, a fork or a knife to make the holes in the skin. A meat tenderizer tool does make deep enough holes for this recipe. Sprinkle 1 tablespoon salt over the skin. After 15 minutes, use a paper napkin to
Turn pork belly over to expose the meat side. Smother the Chinese barbeque sauce or Chinese bean sauce all over the meat side, including the crevices that were cut with the knife.
OPTIONAL STEP: You can do a dry rub on the meat without the sauce if you like. In a small bowl, add the salt, white pepper, brown sugar and Chinese spice. Mix well. Rub the spices all the meat on the bottom side of the pork belly.
If you want to have both the dry rub and the sauce, do the dry rub first and then smother the sauce after.
COOKING STEP:
Put a rack in a roasting pan. The put the roast pork belly, skin side up, on the rack. Put 1` cup water in the roaster under the rack. Put 1 to 2 teaspoons salt over the skin for flavor and to help develop the crackling skin.
Set temperature setting at 350 degrees F (176 degrees C)
Cooking time is 20 minutes per lb. (454 gms)
When cooking time is up, shut off oven and put the setting to broil.
My broil setting is set at 500 degrees F (260 degrees C)
If the oven rack is not already at the highest level, remove rack and
put it on the highest level. Move the roaster with the pork belly
around to get even crackling skin. You can use tin foil covering the
edges of the pork belly to prevent burning. I prefer to scrape the burnt
areas with a knife afterwards.
FOOD PRESENTATION:
Let pork belly rest at least 10 to 15 minutes. Cut the pork belly into 3 oir 4 strips. Easiest way is to cut along the lines where the pork belly was scored. Cut the pork belly into 1/4 to 1/2 inch thickness. Arrange pork belly in 2 or 3 rows on a nice serving plate. Enjoy!
#danseto #chinesecookingchannel #hoiping
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