Chinese Roast Pork, Siu Yuk

Ken Yeung

Belly after an overnight marinade of salt and vinegar on skin side and shao hsing rice wine, white pepper, salt and five spice on the meat side…

 

Foil round the sides…

 

Rock salt on top…

After 45 mins…into oven again without foil…

Done !

 

 

WAI HAN’S COMMENTS

I don’t know anyone who does not like Siu Yuk ! There are a variety of ways to make this and everyone has their own techniques.  My mum uses a lemon to apply the salt onto the skin.  The salt is used to draw the water out of the skin.  I also find that air drying the pork for a several hours in room temperature before cooking helps to crisp up the pork.  You can always ask your butcher to score the meat for you.  I normally get mine from Sainsbury’s they are pre scored.

 

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