How To make Chinese Roast Pork

How To Make SUPER CRUNCHY CRISPY PORK BELLY - CHINESE SIU YUK | SIEW YOKE 燒肉

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It is incredible easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist.

**Keys to successful crispy crackling**
1. Poke a lot of holes in the skin
2. Air day the skin overnight/at least 6 hrs in the fridge
3. Brush some vinegar/lemon juice on the skin before roasting

*Ingredients*
800g/ 1.7lbs pork belly

seasoning: (I mentioned tablespoons in the video but should be teaspoons)
Chinese cooking wine
1 teaspoon of five spice powder
2 teaspoons of sugar
3 teaspoons of salt

rice vinegar/lemon juice on the pork skin

*steps*

1.We firstly blanch the pork belly by placing it into a pot of boiling water for 5 mins. After that, cool down the pork belly into iced water for another 5 mins.
Blanching is a common technique in Southeast Asian. The mean idea is to get rid of the rough taste of the meat. Also, the pork skin is much easier to get poked through after quick boil.
Meat tenderiser::

2. Scrape the skin with the knife to remove the impurities and hairs.
Pat dry the pork belly with a kitchen paper.

3. poke lots holes in the skin to create the crispy texture. The more holes in the skin, the crispier it will be.

4. Flip the pork belly over. Cut only the meat part into strip size. Do not cut too deep through the skin.

5. Massage the meat part with some chinese cooking wine.

6. Preparing the seasoning . 1 teaspoon five spice powder. 2 teaspoons of sugar. 3 teaspoon of salt.

7. Massage the seasoning all over except the skin.

8. Flip the pork belly over, use a foil paper to wrap the meat part. This is to keep the moisture of the meat when we air dry the whole pork belly in the fridge later.

9. Pat dry the skin. Remove any seasoning attached on the skin otherwise that part will be burnt very easily.

10. Add some sea salt on top to facilitate drawing the water out from the skin.

11. put it the fridge overnight or at least 6 hrs

12. The morning after. Remove the sea salt on the pork belly.

13. Brush some vinegar/lemon juice on the skin. The acidity of the vinegar help conduct the heat and makes the crackling sooner and the pork belly much crisper.

14. Preheat the oven at 400 F/200 C. roast the pork belly for 25 mins (force fan) Each oven is different so the roasting time may vary. The key is to observe the process from time to time to until the skin gets brown and puffy.
(tip: you may put a tray underneath to collect the pork oil. You can use the pork oil for cooking. Or simply mix it with a bowl of plain rice. It tastes really good! Also, it makes cleaning much easier. )

15. Increase the temperature to 480F/ 250C and bake for 5 mins to finish the process.

16. Once done. Cool down the pork belly in room temperature for 20 mins before you cut it. Otherwise, the skin can crack very easily.
Cut it into the small pieces and transfer it into the serving plate.

MORE:
What is 5 spice powder ? Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and Vietnamese cuisine.

Crispy Pork Crackling Better than the Pork Belly - Air Fryer Step-By-Step

This Siu Yuk (Chinese roast pork belly) is simply amazing and is a must for Chinese New Year, made in the air fryer.

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How to Make CRISPY ROAST PORK BELLY! SHOCKINGLY EASY RECIPE!

One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly! The crunch the juicy fatty pork, I love it! Here's my recipe on how to make crispy pork belly from home and it is surprisingly simple!

Ingredients:

1 - 3 Pound Pork belly
1 tbsp Chinese cooking wine
1 tsp salt
1 tsp sugar
1 tsp white pepper
1 tsp five spice
Rice vinegar
Baking soda


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Delicious Chinese 5 spice roast pork belly recipe

My mom shows you how to make delicious Chinese 5 spice crispy roast pork belly recipe in a matter of hours with a few easy steps and ingredients. The crispy roast pork belly taste so delicious and crispy with a golden color. Enjoy!

Ingredients / Method

In this video we are using 3 pounds of pork belly
cut a few slices into meat for the spice marinate

marinate the meat
- 2 teaspoon salt
- 2 teaspoon Bean Sauce
- 2 teaspoon Chinese 5spice powder

marinate the pork belly skin
- 2 Bicarbonate soda
- 2 teaspoon salt
- cool water

1. marinate for 5-6 hours or overnight for more flavor in the fridge uncovered to release the meats moisture.
2. when ready to roast, boil a pot of water and boil both sides of the meat for 5mins
3. we used a grill with a turntable function, we first roast the meat side for 50mins on high then after we flip the meat around to grill the pork belly skin for 40mins

when ready chop into pieces and enjoy with family

Thank You!!!

???????????? Classic Chinese Style Pork Belly Recipe! #porkbelly #siuyuk

is Chinese style Pork Belly the BEST!

The aerated crunch from this method is no doubt one of the best. As always, 70% of your success comes from how you dry out the skin of the pork.

Dry skin = Crunchy Pork Crackling.

Chinese Style Pork Belly, with Rice & a Caramelised Chilli Sauce,

Hello China ????????????
Ep 4 - Crispy Pork Belly from around the world ????

Using @murrayvalleypork belly for this classic!

I'm on a mission to explore pork belly from around the world, Join me on this pork belly ride,
And let's explore the world's cuisines with pride.

What Country is Next?

Recipe - CLASSIC CHINESE STYLE PORK BELLY

Ingredients
2 Kg Murray Valley Pork Belly
1 Tbsp Chinese 5 Spice
1 Tbsp Salt
1 Tbsp Garlic Powder
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Distilled White Vinegar
*Rock Salt - Enough to Cover the skin of the Pork Belly

Method
1. Using a Jaccard, (if you want that white tool, link in bio) Prick 345,678 holes into the skin of the pork.
2. Dry The Skin of Pork. 2 to 4 days in the fridge, place the Pork Belly skin side up on a wire rack, uncovered.
3. On Cook Day, Preheat oven to 180c
4. Make some slits in the meatside & season well. Flip your pork belly skin side & wipe off any seasoning on the skin. It will burn so brush it off.
5. Build a foil boat & wipe some rice wine vinegar onto the skin. It will help break it down a little. Top the skin of your pork belly with Rock Salt. You don't want to see skin.
6. Bake at 180c for 60min
7. Take the pork belly out of the oven & remove all the salt, wipe the sides as well.
8. Brush White Vinegar onto the skin.
9. In the oven on Grill Setting at 250c for 20 to 30 min, until crispy & golden.

Stay tuned for the Caramelised Chilli Sauce Recipe! It's a knockout????????

#murrayvalleypork

How To Cook Delicious Chinese Style Roasted Pork shoulder | Cha Shao (叉烧）

Chinese Style Pork shoulder or Cha Shao (叉烧）
Marinating for 3hours
Cooking for 1hour

????Ingredients:
❣️1kg pork shoulder

????Seasonings:
❣️1 table spoon of dark brown sugar
❣️1/4 tea spoon of Chinese five spices
❣️1/2 tea spoon black pepper powder
❣️1 table spoon of Chinese cooking rice wine
❣️1 table spoon of dark colour soy sauce
❣️1 table spoon of red colour preserved tofu sauce
❣️1 tea spoon salt

????Preparation:
Cut the pork shoulder into 3 pieces in length way. Then put them in a big bowl.
Add all the seasonings on top of the pork, then mix well and massage the pork with the seasons for a minute.
Cover the pork and put in the refrigerator for 3 hours, turn the pork once in between (after 1 and half hour)

????Cooking:
- Preheat the oven at 200 centigrade (fan oven)
- Put the pork pieces on a roasting tray, then put the tray in the centre of the pre-heated oven and roast for 10 minutes
- Decrease the temperature to 170 degree and roast for a further 30 to 40 minutes depending on how big the pork pieces are
- Take out the tray, brush the pork with honey then put back to oven to roast for another 10 minutes
- Remove the pork out from the oven, and let the meat cool down for 5 to 10 minutes
- Use a calving knife to thin slice the pork and serve

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