Ecomely

Language

Siu yuk: photo of the dish
Illustrative photo: The original uploader was Jon914 at English Wikipedia. — CC BY 3.0, Wikimedia Commons
Meat

Siu yuk

Cantonese-style roast pork belly with a puffed, crackling skin that is crisp to the bite, and tender, five-spice-scented meat. A speciality of the roast shops of Hong Kong.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Marinade

Spices & seasoning

On the side

Instructions

  1. Wash the skin with hot water and dry it thoroughly. Prick it all over with a fork.
  2. Rub the skin with vinegar and leave it to dry uncovered in the fridge overnight, so it crisps up.
  3. Mix the soy sauce, sugar, five-spice, crushed garlic and ginger, then brush it over the meat.
  4. Place the belly on a rack over a tray. Rub the skin with coarse salt.
  5. Preheat the oven to 240 °C, then bake for 20 minutes to puff up the skin.
  6. Lower to 180 °C and cook for another 1 hour 20 to 1 hour 40, until the meat is tender.
  7. Turn the grill on for the last 3 minutes to perfect the crackling.
  8. Slice thinly and serve with rice and hoisin sauce.

Variations and tips

Using what you can find here. Replace the vinegar with cider vinegar and the puffed skin with a well-dried pork belly. The skin won't be quite as crisp, but it's still very tasty.

More ideas

Bakkwa (rou gan)55 min · 4 serv.Zongzi2 h 30 · 4 serv.Xiaolongbao1 h 45 · 4 serv.Porc Dongpo (porc braisé à la sauce soja et au vin de riz)2 h 15 · 4 serv.Har gow1 h 10 · 4 serv.Soy Sauce Chicken (Cantonese Marinated Chicken)1 h · 4 serv.Zhangcha duck1 h 35 · 4 serv.Tangyuan45 min · 4 serv. · budget-friendly

Original Ecomely recipe.