Comments on: Siu Yuk, Chinese Crispy Roast Pork Belly: Hong Kong Chachaanteng-style Cantonese pork, at home (烧肉)

By: Cameron Fife

Cameron Fife — Fri, 02 Dec 2022 20:09:20 +0000

I've tried this recipe about three times. For some reason, I feel like the salt layer ends up getting infused with the skin a lot more than I expect. So I ended up with a really salty (but crispy good pork belly). I also ended up only using a fraction of the time (like maybe 35 minutes with salt, 5 minutes without) because my pork belly is really small, like half a pound. It still ends up burnt on the skin though. My family all still really likes it though.

By: jb louis

jb louis — Fri, 02 Dec 2022 20:09:20 +0000

Some people add baking soda what do you think about this ?

By: Lionel Michellod

Lionel Michellod — Fri, 02 Dec 2022 20:09:20 +0000

what kind of sauce you can make to accompany the meat ?

By: Space Invader

Space Invader — Fri, 02 Dec 2022 20:09:20 +0000

Very thorough and detailed guidance with sensible, proven, precise and clear narration. Can't believe you guys are so devoted to traditional Cantonese cooking. For us living abroad, there are a few issues that we should beware of. e.g. meat quality, say pork in this case. Every country has different species and feeding preferences so skin and fat contents may differ. On top of that, cooking utensils such as ovens in this come in such a big variety (convectional, fan forced, halogen etc.) that might affect the result of cooking. Observe and explore with care is the right way to go.

By: A T

A T — Fri, 02 Dec 2022 20:09:20 +0000

Beautiful crunch!!

By: Alan Levitt

Alan Levitt — Fri, 02 Dec 2022 20:09:20 +0000

You're supposed to use the pork-needle thing a LOT more than that. You're also supposed to score the meat deeply to expose more surface-area. Your product would end up being inadequately flavoured.

By: Buddha Tbay

Buddha Tbay — Fri, 02 Dec 2022 20:09:20 +0000

I've watched a ton of videos on how to make siu yuk. Didn't want to do this one as I was worried about the overnight with the vinegar, but I finally did try and the results were spectacular!! I did not blanch pork (I like the pork flavour) and instead of the rub in the video, I used my standard rub of fermented bean curd, 5 spice powder, and dark soy sauce. I did achieve the holy grail of the crunchy but not tough pork skin. Great recipe! Appreciate your videos. I enjoy watching them!! Good luck with your move.

By: B T

B T — Fri, 02 Dec 2022 20:09:20 +0000

You want a piece ?

By: Buddha Tbay

Buddha Tbay — Fri, 02 Dec 2022 20:09:20 +0000

So I made this about a month ago and the results was excellent. I notice this time as I'm broiling that there are spots with a fair bit of oil on it. Areas with no oil are crispy while areas with oil are soft. Do you think I should wipe off the oil to help it along or wait until the oil cooks off itself? Leaving it results in the broiling time being far longer obviously.

By: Minty- Brawlstars

Minty- Brawlstars — Fri, 02 Dec 2022 20:09:20 +0000

I like your recipes a lot more than other Chinese recipes because you also explain why, such as you explained why you cover it with salt or why you prick the skin