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.
Recipe please, if there is one.
That looks amazing.
I would suggest cooking it for longer than the recipe suggests (maybe 30-1hr) and also worth trimming down any sinew before cooking. Chilling, cutting and piercing the skin yielded excellent crispy skin so worth the effort.
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