Crispy Roast Pork / Siu Yuk

I make Crispy Roast Pork or Siu Yuk


For Marinade
3 tbsp Rice Wine
2 tbsp sugar
2 tbsp mashed red fermented bean curd
½ tbsp. sea salt
1 tsp 5 spice powder

Category:

Howto & Style

Tags:

• Crispy Roast Pork
• Siu Yuk
• recipe
• cooking
• food

[barfman7767]

Looks great! Your ingredients list is pretty much on par. The only thing is addition is black pepper and garlic powder. You also might want to drain the fermented bean curd a bit, it should more paste and will stick better to the meat, or brush wine only then apply paste. Boiling the meat whole will not let the rub penetrate the meat as deeply. I would pour the vinegar water over the skin side only. Try crosshatching the skin about 1/8 deep with a knife, easier than poking holes. 350 at 40min :)

[powerplantop]

@barfman7767 Thanks for the comments / tips. I am sure they will help others. I do think next time I make it I will do the crosshatching. In my research it seams poking holes is more traditional but a lot more work for the same result.

[wantanmien]

This is a great video. I love the sound when you cut the meat! Best regards wantanmien ^^

[powerplantop]

@wantanmien Thank you! The skin did turn out very crispy.

[ira360]

Thanks for your update. I will try to make this next week as my local butcher needed a week to get the pork belly? I guess not to popular on Long Island..

[powerplantop]

@ira360 Large Asian markets usually have it. I know you can get it in Fort Lee. Not sure how far that is from you.

[powerplantop]

@ira360 I think that my termo was not it the correct position but next time I will go to a bit higher on the internal temp.

[ira360]

Awesome - Thanks for the video on how to make it. Now I have to find a place that sells belly pork. As the local supper markets do not. Also seemed a little rare to me. Would you go a little longer on the initial cook?

[Swanquynh1314]

Is the pork cook?

[powerplantop]

@trainboy317 Thanks for letting me know how they turned out!