I am not entirely sure what took me this long to feature this very classic and extremely delicious Chinese way of roasting pork or more popularly known as 'siu yuk' in Cantonese. Siu Yuk is a popular Chinese dish enjoyed both on special occasions and well, even non-occasions. When we were little, weekends usually meant longer breakfasts and no, lazy breakfasts did not consist of bacon and eggs but instead we would be digging into freshly made stir-fried rice noodles served with crispy-skinned roast pork on many Saturday mornings. I always had space for 'just another piece' no matter how full I thought I was and the same applied to my siblings, so you can probably imagine that leftover roast pork is a rare occurrence in our household. Anyway, what I never discovered till very recently was that my mom actually has her own recipe for homemade roast pork and to think of all those times I was pining for some good roast pork while I was living in the US (most sold over there at least in San Diego were either too dry or with soggy skin) - I wished I knew earlier but nevertheless, better late than never right?
Chinese roast pork is also one of my favourite Chinese comfort foods as it probably reminds me of the many lazy Saturday breakfasts we had in our blissful childhood days :O.