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Chinese Roast Pork Recipe with Step-by-Step Photos (烤肉)

Monday, October 24, 2011 | Labels: , , , , |

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?


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What I am sharing today is a very simple method of making Chinese roast pork at home and all you need is pork belly meat (the 3 layer kind, pictured below), coarse salt, some vinegar, some five-spice powder and er of course an oven.  This even works in toaster ovens as long as the tray is large enough to hold the piece of pork you're using.  If you are getting your pork from an Asian grocer, all the better - just tell the butcher that you want to make Chinese roast pork and he will select the appropriate cut of pork for you.  By the way, even my dear sister who cooks only when absolutely necessary is looking forward to trying out this incredibly easy recipe which also happens to have a surprisingly short list of ingredients.  Just be sure to get the right cut of pork with the skin on and you'll be ready for some homemade crispy-skinned roast pork.

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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.

Serving suggestion: with steamed rice and some other vegetables or with stir-fried rice noodles

Marinating time: 30 minutes to 1 hour

Serves 4

Ingredients:

500g of pork belly (3-layer)
1 tbsp coarse salt
1 tsp five-spice powder
2 tbsps rice vinegar mixed in with 1/2 tsp regular salt

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Method:

Firstly, rinse the pork belly well and pat dry with kitchen towels.  You have to make sure that the pork belly is really pat dry enough as we don't want moisture that will create steam inside the oven, this will not allow to skin to get all crispy and crackly and that's the opposite of what we want.  Next, rub the coarse salt into the pork well. Allow to marinate for 30 minutes at least.

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Meanwhile, pre-heat your oven to about 220 C (428 F).  Prepare a tray for the pork to roast on by lining with some aluminium foil.  Lightly grease the foil.

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After the pork has marinated in the salt, rub the five-spice powder onto the pork.  Place the pork belly on the tray and roast for 5 minutes skin-side up.  Remove from oven and pierce the skin all over with a fork or skewer, the piercing will enable the skin to turn crackly once roasted.  Brush the vinegar mixture on top of the skin.  

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Roast for another 25 minutes in the oven.  Remove from oven and allow to rest for about 10-15 minutes.  Slice and serve.  

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Roast pork is great served hot but I like it at room temperature as well.

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29 comments:

Ann@Anncoo Journal said...

I love roast pork so are my family. Your roast pork looks very cripsy and delicious. I think I'll get some pork belly meat tomorrow :D

J said...

Woooo! That made me sooo hungry!

kelvinwu said...

This is awesome, I really need to try this too. Thanks! We also call it "foh laam". 

Carolyn Jung said...

Whoa! Just look at that cracklin' skin. The stuff of dreams! Well, mine anyway. ;)

Jeannie said...

My family love this too! When I make this, it would be a 2-3kg piece of meat lol!

pigpigscorner said...

Love this too!

Smoky Wok (Tastes of Home) said...

Thanks! 'Foh Laam"? Is that "Fa Lam" in Cantonese (literal translation is flower belly)?

tigerfish said...

I always enjoy that crackling skin too! I agree a lot of restaurants in US can't do this well - either too hard, rubbery, or chewy!

Rosemary Mullally said...

Wonderful!

kelvinwu said...

nah, foh as in fire, so it would be fire belly? lol 

Cheah said...

This is so divine .... looking at yours makes me want to make again!

Nami | Just One Cookbook said...

My husband will be so happy when I make this... I usually don't like too fatty meat, so I just eat the meat part and give the fatty part to my husband. =)  I'm surprised that ingredients are so simple!  I just remembered that I forgot to buy five spice from Chinese market again.  I have to write it down in my phone now!

Small Kucing said...

sound so easy to make

Smoky Wok (Tastes of Home) said...

Fire belly? whoa haha...I must check that out..very interesting!

Smoky Wok (Tastes of Home) said...

Ahh, I usually don't like fatty meat much either but when it's crispy and crackly like this, yeah I will :D

Smoky Wok (Tastes of Home) said...

thanks!

Smoky Wok (Tastes of Home) said...

thank you!

Smoky Wok (Tastes of Home) said...

wow, that's a lot of meat! But I'm sure it's addictive :)

Smoky Wok (Tastes of Home) said...

One of my all-time fav!

Smoky Wok (Tastes of Home) said...

Please make some! :D

Smoky Wok (Tastes of Home) said...

Thanks Ann! I can't wait to make these again..so simple yet so delicious :)

Smoky Wok (Tastes of Home) said...

yeah haha

Smoky Wok (Tastes of Home) said...

Haha...mine too actually :)

Littlecornerofmine said...

I loved this when I was a teenager, not it's something I would avoid. :P

sippitysup said...

I have tried several times to get this dish right! I think a need to try again because I learned a few tips here today. GREG

noobcook said...

like siu yuk! you made it look so easy and delicious.

vy tran said...

that looks great!  I have always wanted to make roasted pork!!

Foodie said...

Hi, what mode do you set your oven to?

Smoky Wok (Tastes of Home) said...

Hi there! I just use the roasting function on my oven..

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