Guangdong
Siu yuk
Crackling so crisp you can hear it across the room, over juicy five spice pork.
150 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayRoast pork belly with crackling skin.
The original654kcalsame
12 gproteinsame
0 gfibresame
150minutessame
Siu yuk, Cantonese crispy roast pork.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blanch the pork skin side down in boiling water for 2 minutes, then prick the skin all over with a skewer.
- 2Rub the meat side only with five spice, sugar, pepper and half the salt.
- 3Brush the skin with vinegar, rub with baking soda and the remaining salt and refrigerate uncovered overnight.
- 4Roast at 180 C for 45 minutes, then brush off the salt and blast at 230 C for 25 to 30 minutes until the skin bubbles all over.
- 5Rest 15 minutes and chop into pieces with a heavy knife. Serve with mustard.
Serve it like this
Chop into bite size pieces skin up on a board, with mustard and a little sugar for dipping, rice and greens alongside.