SIEW YUK RECIPES

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CRISPY PORK BELLY RECIPE (SIU YUK) | CHINA SICHUAN FOOD



Crispy Pork Belly Recipe (Siu Yuk) | China Sichuan Food image

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

Provided by Elaine

Categories     Main Course

Total Time 780 minutes

Prep Time 720 minutes

Cook Time 60 minutes

Number Of Ingredients 11

1000 g pork belly with beautiful layers
2 small chunks of ginger
2 scallions
1 tbsp. cooking wine
6-10 Sichuan peppercorns ( ,optional)
1.5 tsp. salt
2 tsp. Chinese five spice
1/2 tsp. sugar
1 tsp. white pepper
sea salt to cover the meat
white vinegar for brushing

Steps:

  • Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
  • Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
  • After the hard pork process, apply a small pinch of salt on the rind.
  • Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
  • Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
  • Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
  • Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
  • Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
  • Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Nutrition Facts : Calories 5268 kcal, CarbohydrateContent 15 g, ProteinContent 96 g, FatContent 531 g, SaturatedFatContent 193 g, CholesterolContent 720 mg, SodiumContent 3193 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

CHINESE CRISPY ROAST PORK (SIEW YUK) RECIPE - FOOD.COM



Chinese Crispy Roast Pork (Siew Yuk) Recipe - Food.com image

This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing… the skin doesn’t stay crisp in the fridge, so enjoy it all the night you make it.

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Cook Time 9 hours

Yield 4-8 serving(s)

Number Of Ingredients 7

1 (2 -3 lb) skin-on picnic-style pork roast or 1 (2 -3 lb) skin-on pork belly
3 garlic cloves, grated
2 inches ginger, grated (should be same amount as garlic)
1/4 teaspoon finely ground white pepper
2 teaspoons five-spice powder
1 teaspoon kosher salt
2 teaspoons oil

Steps:

  • Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
  • Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
  • When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
  • After 30 minutes, the skin should just be turning brown (if it’s getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You’ll know it’s ready when most of the fat has rendered out and the meat has started pulling away from the bone.
  • When it’s ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that’s collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
  • Take it out of the oven and let it rest for a bit. You’ll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.

Nutrition Facts : Calories 558.9, FatContent 43.1, SaturatedFatContent 14.4, CholesterolContent 161, SodiumContent 583.8, CarbohydrateContent 0.8, FiberContent 0.1, SugarContent 0, ProteinContent 39.1

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