I made siu yuk or Cantonese roast pork yesterday. It was a different process to how I would normally cook pork belly. I achieve a very fine, even and glass like crispy crackling but I didn’t render the fat down enough and the texture to me was still a bit chewy. Had it with white rice and greens.
Today will chop up leftovers and make a dirty egg kimchi fried rice.
solid. gained the vague Mrs Hell nod of recognition. make of that what you will.
leftovers are for the weak.
Recipe please, if there is one.
That looks amazing.
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