Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve saved the best for last.
Now, understand that although I was practically raised on this stuff like most children were raised on dinosaur chicken nuggets, I came to the party with absolutely no knowledge of how to actually make this Cantonese classic roast pork belly. But don’t worry…although I happen to be writing this Chinese crispy roast pork belly recipe, I had a lot of help from the parents on this one. We did our research (this YouTube video played a big part in our success), and the results were pretty on point.
After we all came to an agreement on the right roast pork belly recipe, I cooked this thing pretty much on my own, and if I can do it, you totally can. It’s way easier than you’d expect. I don’t want to give away any spoilers up here, so scroll down to see how it’s done.
by Sarah, The Woks of Life | Read more:
Image: Woks of Life
[ed. See also: 18 Chinese Must-Try Pork Belly Recipes and Chinese Sauces, Vinegars, and Oils.]
