Crispy Pork Belly Recipe (Siu Yuk) (2024)

FAQs

What is the difference between char siu and siu yuk? ›

Char siu is barbecued roast pork, whereas siu yuk is roasted crispy pork belly. Not only do they use different parts of the pig — my dad likes to use pork butt for char siu and pork belly for siu yuk — but they're also prepared differently and have varying flavor profiles and textures.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

No they are not the same. Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.

Hot oven 30 minutes to develop crackling – Crank oven to 240°C/465°F and put pork back in for 30 minutes, observing and rotating as needed to encourage even cooking, until the skin is golden, puffy and super-crispy; Rest 10 minutes – Rest the pork belly for 10 minutes before slicing.

The secret to cooking pork belly is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Typically, recipes call for around 2 hrs at 180C/160C fan/gas 4, then a further 30 mins or so at 200C/180C fan/gas 6.

Despite their name, burnt ends aren't burnt at all. Their toothsome, BBQ bark crust gives them a burnt appearance but is chewy and tastes like smoked spices and meat. BBQ bark develops when dry rub, smoke, and meat proteins combine, initiating a chemical reaction that develops the flavorsome “bark”.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Why do you put vinegar on pork belly? ›

We will use white vinegar to soften the skin, then use kosher salt to absorb the moisture. In this way, we can make the pork belly meat juicy, tender, and flavorful, and the crackling crazily crispy.

We soak the pork in water for about 20 to 25 minutes to wash away excess fat. Then we steam it for about 15 to 20 minutes until it's about 70% done. After that, we take it out of the water and poke holes in the pork with a needle and then rub it all over with salt and spices. Then we air dry it with a fan for 12 hours.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

To cook pork belly properly, we have to give it the time and temperatures it needs to render both the fat and the collagen. This usually means low, slow cooking. Any meat will expel its available free water at temperatures above 180°F (82°C), becoming tough and dry.

What is Chashu? Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

Siu yuk (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk; lit. 'roast meat') is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature.

Char siu, called yakibuta in Japanese (in Japan it's called by both names チャーシュー or 焼豚）is used in many everyday dishes. It is very rich, so it's usually used in small quantities, not eaten as a hunk o' meat. Here are just a few ways you can use it: top off a bowl of ramen with one or two thin slices.

Pork is raw; char soy is pork cooked in a Chinese recipe. Pork is simply the protein. Char siu is the dish made from it (BBQ Pork,) Cantonese Style.