If you’ve ever craved that irresistibly crispy skin paired with tender, flavorful meat, then you are going to love this Cantonese “Siu Yuk” Roast Pork Recipe. It’s the ultimate comfort food that perfectly balances a crackling, golden crust with juicy, spiced pork belly underneath. Whether you’re aiming to impress dinner guests or simply treat yourself to a restaurant-quality delight at home, this recipe captures the very essence of traditional Cantonese roast pork with straightforward ingredients and a method that’s easier than you might think.
Ingredients You’ll Need
With just a handful of simple ingredients, each plays a crucial role in bringing out authentic taste, texture, and aroma in your roast pork. From the aromatic five spice powder to the tangy rice wine vinegar that crisps up the skin, these essentials are the heart of the dish.
- 2lb boneless skin-on pork belly: The perfect cut that delivers rich meat and that signature crispy skin.
- 2 tbsp salt: Essential for flavor and helping to dry out the skin for a perfect crackle.
- 3 tbsp ground white pepper: Adds a gentle heat and depth to the pork’s seasoning.
- 3 tbsp five spice powder: Brings fragrant warmth and complexity with its blend of star anise, cloves, and more.
- 1 tbsp rice wine vinegar: This sharp splash helps dry and crisp the pork’s skin beautifully during roasting.
- Heavily sweetened soy sauce: For serving, a luscious dip that complements the savory pork.
- Blanched choisum (Chinese flowering cabbage): A fresh, tender vegetable side that balances the richness.
How to Make Cantonese “Siu Yuk” Roast Pork Recipe
Step 1: Prepare the Pork Belly
The journey to crispy, succulent roast pork begins with blanching the pork belly. Place it in a pot of cold water and gently bring it to a simmer. This simple step not only cleans the pork but also helps tighten the skin, which is crucial for achieving that coveted crackling. After a few minutes, drain and cool it on a rack, allowing excess moisture to evaporate.
Step 2: Pierce the Skin and Season
Once the pork is cool enough to handle, it’s time to pierce the skin all over with a fork or a sharp knife. These tiny holes let heat escape and moisture evaporate evenly, giving you that perfect crackle when roasting. Next, massage the pork belly with salt, ground white pepper, and the aromatic five spice powder, ensuring every inch is coated with that flavorful blend. Don’t forget to brush the skin with rice wine vinegar—this final touch primes the surface for ultimate crispness.
Step 3: Refrigerate Overnight
Place the seasoned pork belly uncovered on a rack in your refrigerator overnight. This drying period is essential as it removes moisture from the skin, setting the stage for an irresistible, crunchy crackle when the pork hits the oven. Patience here really pays off.
Step 4: Roast the Pork Belly
Preheat your oven to 180C (350F). Roast the pork belly uncovered for 1 to 2 hours. During this time, the skin will puff up and transform into a golden, crisp shell while the meat cooks to tender perfection beneath. Keep an eye to achieve that ideal balance between juicy pork and crispy skin. Meanwhile, you can prepare some fragrant rice and your blanched choisum to round out the meal.
Step 5: Slice and Serve
Once roasted, carve the pork belly into bite-sized pieces. Serve piping hot with a drizzle of sweetened soy sauce and a side of tender choisum. This Cantonese “Siu Yuk” Roast Pork Recipe shines best when enjoyed fresh and crisp, making every bite utterly delightful.
How to Serve Cantonese “Siu Yuk” Roast Pork Recipe
Garnishes
A light scattering of finely chopped green onions or fresh coriander brings a burst of color and fresh herbal notes that cut through the richness beautifully. You can also add thin slices of fresh chili for a little heat that balances the savory pork.
Side Dishes
This roast pork pairs wonderfully with comforting jasmine rice, allowing the flavors of the pork to remain the star. Blanched choisum offers a fresh, crisp contrast in texture and palate-cleansing quality. For a more indulgent meal, steamed buns or sticky rice also work magnificently alongside your roast.
Creative Ways to Present
Elevate your meal by serving the crispy pork as a filling for bao buns topped with pickled vegetables and hoisin sauce, or toss bite-sized pieces into fried rice or noodle dishes for a flavor-packed twist. This Cantonese “Siu Yuk” Roast Pork Recipe lends itself well to a variety of presentations that keep things exciting and versatile.
Make Ahead and Storage
Storing Leftovers
Keeping your roast pork fresh is easy! Store any leftover pork pieces in an airtight container in the refrigerator. Enjoy them within 2 to 3 days for the best texture and flavor, though the crispy skin may soften over time.
Freezing
If you want to freeze, wrap the pork belly tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen roast pork can last up to a month. When ready, thaw overnight in the refrigerator before reheating to retain its tender qualities.
Reheating
To restore as much crispiness as possible, reheat leftover pork in an oven or toaster oven at 180C (350F) until warmed through and the skin is reheated to a crunch. Avoid microwaving if you want to preserve texture, as it tends to make the skin chewy.
FAQs
What cut of pork is best for Cantonese “Siu Yuk” Roast Pork Recipe?
The ideal cut is skin-on boneless pork belly. It provides a delicious balance of fat, tender meat, and skin that crisps up perfectly when roasted.
Can I use another type of vinegar if I don’t have rice wine vinegar?
Rice wine vinegar is preferred for its mild acidity and flavor, but you can substitute with apple cider vinegar or white wine vinegar in a pinch. Just use slightly less to avoid overpowering the pork.
Why do I need to pierce the pork skin before roasting?
Piercing the skin allows moisture to escape and fat to render, which results in that trademark crispy, bubbly crust known as crackling.
How can I make the skin extra crispy?
Refrigerating the pork uncovered overnight to dry the skin thoroughly is key. Also, brushing the skin with vinegar before roasting and roasting uncovered help develop perfect crispness.
Can I prepare this recipe ahead of time?
Absolutely! The pork belly benefits from seasoning and drying in the fridge overnight. You can even roast it earlier in the day and simply reheat before serving, though it’s best enjoyed fresh for maximum crispiness.
Final Thoughts
There is nothing quite like the satisfaction of cutting into a golden, crispy roast pork belly that’s been lovingly prepared at home. This Cantonese “Siu Yuk” Roast Pork Recipe brings classic flavors and textures to your kitchen with ease, making every bite a celebration of rich, savory goodness. I can’t wait for you to try it and enjoy this beloved dish just like in the finest Cantonese eateries!
Print
Cantonese “Siu Yuk” Roast Pork Recipe
- Prep Time: 15 minutes plus overnight refrigeration
- Cook Time: 1.5 hours (approximately)
- Total Time: Overnight plus 1.75 hours
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: Cantonese
Description
Cantonese Siu Yuk is a traditional crispy roast pork belly known for its crackling skin and flavorful, juicy meat. This recipe involves preparing the pork belly with a blend of spices, allowing it to dry overnight for the perfect crispy skin, and roasting it in the oven to achieve that iconic crunch. Served with sweetened soy sauce and blanched choisum, it’s a delicious classic from Cantonese cuisine.
Ingredients
Pork Belly
- 2 lb boneless skin-on pork belly
Seasonings
- 2 tbsp salt
- 3 tbsp ground white pepper
- 3 tbsp five spice powder
- 1 tbsp rice wine vinegar
Accompaniments
- Heavily sweetened soy sauce, for serving
- Blanched choisum, for serving
Instructions
- Prepare the pork belly: Place the pork belly into a pot with cold water and bring to a simmer. Let it simmer for several minutes to begin rendering fat and to tighten the skin.
- Drain and cool: Drain the pork and allow it to cool on a rack until it is cool enough to handle comfortably.
- Pierce the skin: Using a fork or a knife, pierce the skin of the pork belly all over. This helps the heat penetrate and aids the crisping process during roasting.
- Apply seasonings: Rub the pork belly thoroughly with salt, ground white pepper, and five spice powder. Brush the skin evenly with rice wine vinegar to help the skin dry and become crispy.
- Refrigerate overnight: Place the pork belly uncovered on a rack in the refrigerator overnight. This drying step is crucial to achieving crackling skin.
- Roast the pork: Preheat the oven to 180°C (350°F). Roast the pork belly uncovered for 1 to 2 hours until the skin is puffed up and crispy.
- Serve: Remove from oven, cut the roast pork into bite-sized pieces, and serve hot with sweetened soy sauce and blanched choisum on the side.
Notes
- Drying the skin overnight uncovered in the fridge is essential for crispy crackling.
- Adjust the roast time depending on pork belly thickness, ensuring skin is puffed and crispy without overcooking the meat.
- Serve immediately to enjoy the maximum crispiness of the skin.
- Five spice powder can be adjusted or replaced depending on personal preference.
- Blanch choisum or any leafy green quickly in boiling water to retain freshness and color.
Your email address will not be published. Required fields are marked *