Cantonese crispy roast pork, also known as ‘siu yuk,’ is a beloved dish in Chinese cuisine, celebrated for its succulent meat and impossibly crispy skin. This dish is not just a staple in Chinese restaurants but also a cherished recipe that can elevate any homecooked meal. In this tutorial, we’ll guide you through the steps necessary to achieve that perfect balance of tender pork and crackling skin.
Ingredients You’ll Need:
For the pork:
2 pounds of pork belly (skin on)
2 teaspoons of salt
1 teaspoon of sugar
1 teaspoon of fivespice powder
1 teaspoon of white pepper
2 tablespoons of rice vinegar
For the marinade:
2 tablespoons of soy sauce
1 tablespoon of Shaoxing wine (Chinese cooking wine)
1 teaspoon of garlic powder
1 teaspoon of onion powder
For the skin:
1 tablespoon of baking soda
Extra salt (for skin)
Water (as needed)
StepbyStep Cooking Instructions:
Step 1: Preparing the Pork Belly
1. Start by selecting a good quality piece of pork belly with an even layer of fat. Clean it thoroughly and pat it dry with paper towels.
2. Score the skin by making shallow cuts across the skin, being careful not to pierce the meat. This helps the fat render out and the skin to crisp up.
Step 2: Marinating the Meat
1. In a mixing bowl, combine the salt, sugar, fivespice powder, and white pepper. Rub this mixture all over the meat side of the pork belly, ensuring even coverage.
2. In another bowl, mix the soy sauce, Shaoxing wine, garlic powder, and onion powder. Use this marinade to coat the meat, setting it aside for at least 2 hours, although overnight in the fridge is preferred for deeper flavor.
Step 3: Preparing the Skin
1. After marinating, flip the pork over to expose the skin. Pat the skin dry and rub a generous layer of salt over it.
2. Sprinkle baking soda evenly across the skin. The baking soda helps to dry out the skin and create that allimportant crispiness.
3. Optionally, you can use a fork or a sharp knife to prick the skin lightly, allowing steam to escape during roasting.
Step 4: Roasting the Pork
1. Preheat your oven to 450°F (230°C). Use a roasting rack to elevate the pork belly, allowing for air circulation.
2. Place the pork belly in the oven and roast for about 30 minutes. Keep an eye on it to ensure it doesn’t burn.
3. After 30 minutes, reduce the temperature to 350°F (175°C) and continue roasting for an additional hour. The skin will begin to crisp up beautifully.
4. For an extra crispy finish, switch the oven to broil for the last 510 minutes, watching it carefully to avoid burning.
Step 5: Resting and Serving
1. Once the pork is finished roasting, remove it from the oven and let it rest for about 10 minutes before slicing. This resting period allows the juices to redistribute.
2. Slice the roast pork into bitesized pieces, ensuring you achieve a good mix of skin and meat in each piece.
Serving Suggestions:
Cantonese crispy roast pork is traditionally served with a side of steamed rice or noodles, along with a tangy dipping sauce made from soy sauce and vinegar. For a complete meal, consider pairing it with sautéed greens or a fresh cucumber salad.
Now that you have mastered the art of making Cantonese crispy roast pork, you can impress family and friends with this delectable dish. Enjoy the satisfying crunch of the skin and the flavorful tender meat as you savor this classic Chinese delicacy!