By far the best siu yuk recipe I have tried so far. I substituted with natural peanut butter as I don’t have sesame paste. Skin came out so crispy. For other recipes the skin used to come out crispy but then it would turn soggy when I put leftovers in the fridge. This one stayed crispy. Awesome recipe and will be using it again.
Awesome, really happy to hear it. Peanut butter for sesame paste is a totally good sub, especially here. I'm always a little worried with this one because it's had by far the most replication issues out of any of our recipes... and we just haven't figured out where people's problems have come from yet. You're using a standard Western oven, right? Glad to see it worked for you :)
Chinese Cooking Demystified yup I used a standard western oven. The peanut butter I used was also pure natural peanut butter that’s just PB and salt too. The leftovers sliced and stir fried with veggies is amazing too!
I couldn't achieve the crispy skin with the oven, so I just shallow fried the skin side in a pan afterwards, which worked. So if your pork didn't get that crispy skin remember you could always fry it!
EDIT [4/7/2019]: PLEASE READ BEFORE COOKING I believe we've been having a number of replication issues stemming from the fact that our oven is an absurdly small crappy little halogen guy, with different functions than a more proper oven. Our oven has two electric coils together with three functions - bake (烘烤), broil (上烤), and grill (下烤). Bake works as you would expect... both coils go on, turning off and on to hit the temperature we set. 'Broil' for us works like this: we set the temperature, top coil goes on, but it keeps a steady temperature. It's really closer to what could be considered 'top element heating' than a 'broil'. So right, assuming you have a standard oven (especially a gas one), DO NOT BROIL. Your broiler will probably have an 'on' or 'off' setting (maybe 'high' or 'low'), and automatically pump the temperature of the top coil to its max. Definitely better for... broiling... but not for this recipe. So, where to go from here? A solution and a caveat. Solution: INSTEAD OF BROILING, BAKE AT THE TOP RACK OF THE OVEN AT 225C. Caveat: I don't have this sort of oven, so I've never tested it. Just thinking what might work. I'm also wondering if the broil setting on 'low' with the belly at the very bottom of the oven might do the trick. Or perhaps a combination of the two techniques. Again guys, I wanna deeply apologize to anyone who's used this recipe and ended up with burnt pork belly. It's been 11 years since I've lived in the USA, and I forgot what the ovens/proper broil setting was like. It's my fault, I should've thought about it and done more research. Again, sorry, and feel free to use a different recipe. Until I test this in the USA on my parent's oven, perhaps just use the marinade for the lean we outline, and besides that follow the recipe over at Helen's recipes: ruclips.net/video/pCrod_sRxc8/видео.html Or if you'd like to try the solution listed above, PLEASE let me know if it worked - or didn't - so that others might benefit :) _______________________________________ [3/15/2018] So we've had a replication issue with this recipe (there were a few people on reddit that reported success as well) that I believe may derive from the type of broiler used in different ovens. The broiler setting that we use in this video is simply the top coil heating up to the temperature we set it at - I've heard that there's some broilers abroad that have actual flames. So be advised to check your broiler and make sure things aren't too intense. While I'm not sure if this is relevant or not, I'd also like to emphasize that the skin must be *punctured*, repeatedly, for the oil to bubble up and fry the skin. If the skin's just straight up roasting, it'd go to zero to midnight in a flash. Keep an eye on your pork!
So I think the issue you're running into is, most ovens have a Broil setting which is essentially higher than the highest temp you can set. They then have a roast function which allows you to set the temperature and have the coil which turns on be the top one vs the bottom one used for baking. If you're having the burning issue with the broiler, it might be that you need to use roast setting set to 225c.
Very thorough and detailed guidance with sensible, proven, precise and clear narration. Can't believe you guys are so devoted to traditional Cantonese cooking. For us living abroad, there are a few issues that we should beware of. e.g. meat quality, say pork in this case. Every country has different species and feeding preferences so skin and fat contents may differ. On top of that, cooking utensils such as ovens in this come in such a big variety (convectional, fan forced, halogen etc.) that might affect the result of cooking. Observe and explore with care is the right way to go.
This was great. We just made it following your video and your update on American ovens on reddit. We cooked it at around 425 degrees F for one hour in the middle rack. Pulled off the salt layer, then baked it for another 30 minutes at 425 degrees F on the higher rack. The skin was all crispy and wonderful and tasted great dipped in a bit of sugar. Sadly, we did not have the flower, so we didn't really get the whole experience =p.
I've watched a ton of videos on how to make siu yuk. Didn't want to do this one as I was worried about the overnight with the vinegar, but I finally did try and the results were spectacular!! I did not blanch pork (I like the pork flavour) and instead of the rub in the video, I used my standard rub of fermented bean curd, 5 spice powder, and dark soy sauce. I did achieve the holy grail of the crunchy but not tough pork skin. Great recipe! Appreciate your videos. I enjoy watching them!! Good luck with your move.
I'm watching a ton of cooking vids to get ideas for holiday meals. This is similar to chicharrón so i think ima tru the exact same cooking method but sub vinegar for bitter orange and lime and the spices for clove, all spice, cinnamon, cumin, oregano and thyme and achiote. Then im gonna serve it on top of yuca and with hot sauce. Thanks for the inspiration!
Finally tried cooking it. Made some modifications, but it turns out great! I didn’t poke any holes in the skin and I didn’t let it sit overnight in vinegar, but then again I was cooking with a pork belly with the skin that is only 5cm in width. There is other recipes that skips packing it in the foil, but after seeing that the pork belly is cooking in it’s own oil and marinate because of the foil. I am convinced that this is definitely the way I would do it going forward. I believe that because of it cooking in it’s own juices that it is possible to do this without overnight marination. I did leave it overnight in the fridge with marination to dry out the skin. Looking at other recipes I also see that many like to cut into the meat side of the pork belly to allow the marination to get deep into the meat. I don’t believe that a good idea, just lightly scoring the meat is the best way if you intend to follow this video and use the Al foil. Thank you for the recipe!
I used to just soak mine in cold water but find it is a lot better to slice some lemon or lime into the water as it definitely removes odour, another thing is you can use a blow torch on the skin to remover any bristles and scrape with a very sharp blade before blanching, also after blanching check for anymore bristles appearing as when cooking chicken/goose or duck quills start to poke out of the skin.
Seriously. They're getting there, but this is consistently high-quality professional work, and he's active in the comments too. It's like Roger Ebert reinventing himself as a blogger after he lost his jaw.
After watching several videos on this, I finally tried it using a variety of methods I picked up. My first time I blanched but not the second time. I had flavored the blanching water with xiao sing wine, green onions, and ginger. It did help take away a bit of that stinky raw porky after taste as it was lightly present in my second try. Both times, I used a dry marinade of roughly the same items but using xiao sing wine as my liquid to make the paste. I also made deeper cuts into the meat length wise down to the fat below the skin. I didn't have the poking tool and used a handful of sharp metal skewers to do the job.Beyond that, I varied the skin preparation on both. First time I didn't salt crust the skin, rather I used some baking soda and did a light wash of sesame seed oil prior to broiling. Didn't turn out all that crispy. My second attempt was much better using the salt crust method.Both times however, the meat was very juicy but more so on my second try.
Don't poke the holes too deep. You want the lard to fry the skin, not sog it in tons of fat. You could end up with hard patches of skin that didn't crisp.
If you dry it in the frig for one day, instead of 3 hours, the waffle-like crispy effect will be more intense. I judge a Siu Yuk based on the level of waffle-like crispy effect. The second judgement is how long the meat retain that crispy effect. If it remains crispy for over half a day, that is one great piece of work.
Oh, by the way, apologies for my frequent mispronunciation of the world Siuyuk in the narration. Whenever we do a classic Cantonese dish I wanna try my best to use the Cantonese pronunciation, but I only really know Mandarin :/ For whatever reason when I was saying the word 'Siuyuk' while narrating in English I just kept on saying the damn silent k. Also, two things that I'm worried I didn't emphasize enough in the video: first, when you're poking the skin be sure to do a good job moving through the WHOLE pork belly (and remember that you're doing that a total of three times); second, after the roasting it REALLY has gotta rest - Chacaantengs hook and hang em up in their windows for hours for a reason. Make sure that it rests in a place where the oil can drip... I like doing 30 minutes skin side down followed by a flip and another 30 minutes lean side down (a hanging position would obviously be ideal).
You did a a good job sounding out the word, you just emphasized the wrong syllables. I could tell you were a Mandarin speaker the way you said it lol; Mandarin speakers tend to drag out words, which makes it harder to speak Cantonese since it's very fast and choppy.
Remember you can always get the written recipe over here on reddit! www.reddit.com/r/Cooking/comments/7jaczp/recipe_siu_yuk_cantonese_crispy_roast_pork_belly/ Always in the description box, though I think I might start putting it in the comments. Regardless: 1 tbsp salt, 2 tsp sugar, 1 tsp shajiang powder, 1 tsp 5 spice powder, 1/4 tsp chicken bouillon powder, 1/2 tsp sesame oil, 1 tsp sesame paste
Different marinades on the two sides is one of those brilliant ideas that seems so obvious when you hear it, but I probably never would have thought of it myself
Have you guys seen Hot Thai Kitchen’s recipe for crispy pork? I think I like your lean side marinade better, but I found her skin crisping method a lot more and easier to achieve in my old, ghetto oven using the separate broiler. I think next time I’ll try a hybrid approach.
I like your recipes a lot more than other Chinese recipes because you also explain why, such as you explained why you cover it with salt or why you prick the skin
Ok, so I read Steph’s and your updates. I decided the best move was to follow all but one single step, up to the actual cooking. I can’t source sand ginger easily or reasonably, and I’m not a fan of how different ginger powder tastes from its fresher form. Since you use a bit of liquid in the lean marinade, I used ginger juice. I didn’t use my regular, big-ass-compared-to-what-you-have oven, I used one similar to yours. It came out bomb as can be. I used “roast” instead of “broil”, and adjusted the temp according to what I was seeing happen in the oven. It came out stellar, so thank you, fr!!!🙏💕 I don’t wanna learn to find parking in Philly. And what’s on offer here in Lehigh ain’t grand.
There is also a variety of this for suckling pig, which I just happen to have on hand today. That one tends to have a brownish glaze and slightly sweeter taste. Will probably try this recipe tomorrow, but if you know what goes into the other one and can share i'd be much obliged.
Well, for me it can be two people: 1- Winston from serpentza (YT channel) who lived in China for 13-14 years and did a documentary on many people (partly available on YT but not this part) but one is a photograph who was wearing a 1984 T-shirt and a comment was made about his name which is the same name as 2- the main protagonist of the 1984 movie. :D
Great manual.. thank you. I just want to ask some question that make me doubt.... first ....I thought, pouring vinegar is OK for skin crispiness,. but maybe if you put it in refrigerator freely in fridge's air they made the fridge full of vinegar smell and might be corrosive to the fridge's pipelines later on. But if , you put them inside an air tight container to avoid , which is.. may be not making the process do as you want except absorbing ingredients with cold temp. but not taking the moisture by the help of fridge system, because you close it. Maybe that's what happened with YS Chan. letting the vinegar dip in open fridge air.... secondly ..You don't give any salt with the vinegar dip? I really like your tips, it sill make the work easier.. so that's why I really need your advice. thank you
So I made this about a month ago and the results was excellent. I notice this time as I'm broiling that there are spots with a fair bit of oil on it. Areas with no oil are crispy while areas with oil are soft. Do you think I should wipe off the oil to help it along or wait until the oil cooks off itself? Leaving it results in the broiling time being far longer obviously.
I have never cooked this version of Siu yuk in my life as I have always used the Nam Yee/red bean curd that my granddad and dad always used! although I have had this version a few years ago cooked by a Macao chef locally, I find it not as intense in flavour but a nice change if feeling lazy! but I feel that I cant just bring myself to do this lol.😂
Many thanks for this wonderful recipe, my first attempt was lovely but only half the skin was crispy because I rushed it over 4 hours, today is my second attempt and I've stuck to your recipe over 24 hours, it's going into the oven in 2 hours, cant wait to see how number 2 works out, kia ora from Aotearoa :-)
Let me know how it turns out! We've had a lot of people reporting issues with the recipe (unless they happen to be using a little halogen oven like us), so reports of successes are also appreciated :)
@@ChineseCookingDemystified hi there. My second attempt was worse than my first, ie about 10% of the skin was crispy, the rest was soft/rubbery. Skin taste was great but not crispy. The meat/fat was lovely and moist. After blanching I put in fridge skin down in vinegar with marinade on meat side for 1 day. I didn't wipe off the marinade but wiped skin dry and dried in fridge for a further 6 hours. The salt crust stuck to parts of the skin. The skin bubbled but didn't crisp up. Any suggestions on what I can do would be appreciated. Kind regards Don, form Aotearoa
Some other people use baking powder to covered on top of the skin because according to them it causes a chemical reaction that also makes the skin crispy. I've also seen some people cover the skin with a layer of salt to make the skin crispy too. Not sure which one I should try out first lol.
The baking soda method would be a substitute for the vinegar soak - they both break down the skin in the same way. Trying both, I personally felt the flavor of the vinegar soak was better :)
I've followed exactly every step of your recipe, and my wife banned me ever step foot into kitchen again, except when washing dishes. Well, at least the fridge is now sanitized throughoutly with the scent of vinegar......
I have to lol seeing 1984 references in china. Well done, it's interesting to see this cut of pork in roughly the same configuration. I remember moo grob being deep fried in the back of some of my favorite Thai restaurants, and then I learned about German 'Speck', and of course we americans smoke and cure the pork belly, adding an extra layer of flavor. I'd kind of like to see this made with a slab of cured bacon, and maybe some spices like allspice berry and sassafrass to complement the marinade for the lean side.
What a nice recipe! But I feel like most videos In the comments section and video, u are always justifying yourself which I don’t think it’s a need to!! I like how well and detailed ur video explanation is and whoever has unnecessary or mean comments shld just be ignored! Keep doing what u do! U have just earned urself a subscriber!
Thanks! I always feel the need to combat FUD in the comments section though... because I know if it was me whenever I look at a recipe I personally always check out the comments to see what the consensus is. We're not professional chefs so we love constructive criticism... always pushes us to get better... but if someone's spouting some nonsense we sorta feel the need to push back ;)
I think a lot of the success of your siu yuk hinges on the oven you are using and yours was just a old little crappy toaster oven, yet luckily it still turned out pretty good (but do yourself a favor and get a proper oven it saves a lot of time and heartache). I have a good modern convection oven and I had to poke holes in my pork skin only once and it still turned out beautifully. So I guess the heating contraption that one uses really matters, as a consistent temperature and even distribution of heat throughout the cooking process is so important for perfect crackling.
Thank you for the recipes! Your channel is the best on Chinese cooking that I've ever seen. This week I tried to make this at home but the skin didn't crisp up so nicely as it turned out to be like gum, very chewy. How could I have done wrong?
Yeah, this recipe has proved hard for a lot of people to replicate, and I'm not really sure where the variable is :/ My best guess for 'chewy' skin is that the pork belly wasn't dry enough when you roasted it. But this one has been really tough for me to troubleshoot. I'm really sorry that this recipe seems to have been a dud for a lot of people... I know that sucks If you ever find yourself in Shenzhen, I'll make you a batch on me
I just wanna thank you guys for this channel. Through the years I've been researching Chinese recipes and you have been the best hands down! Keep up with your good work! :)@@ChineseCookingDemystified
Hi I hope you see this - can I replace vinegar with chinese white wine or something of the sort? I do not have vinegar on hand and I'm not a massive fan of it either - I know it probably won't impart any flavour on the meat but I just wanted to ask since wine does have that acidity?
I tried as you explained in the video, but why did the skin peel off from the meat?. I have blanched in boiling water for 10 minutes, is it too long? The meat itself so juicy
I've tried this recipe about three times. For some reason, I feel like the salt layer ends up getting infused with the skin a lot more than I expect. So I ended up with a really salty (but crispy good pork belly). I also ended up only using a fraction of the time (like maybe 35 minutes with salt, 5 minutes without) because my pork belly is really small, like half a pound. It still ends up burnt on the skin though. My family all still really likes it though.
On the off chance that this is helpful to someone, it turned out the pork belly I was using actually didn’t have skin, but because I’ve never cooked with pork belly before, I mistook one of the fat layers for skin. It turns out nowhere in my city sells pork belly with the skin on though
I used a 1300watt heater element electric oven. In their article on Reddit they mention Roast, I used top and bottom heating element on at 200ºC for 60 mins , When they mention broil I use top heating element on only at 225ºC for 20 mins
in Hakka Chinese it is called Kiem Tjoe Nguk 金豬肉 and it dipped in crystal sugar before eating, which gives it a interesting taste sensation. In Suriname the Hakka Chinese introduced this way of eating Siu Yuk this way: dipped in crystal sugar.
You can, but normally table or Demerara sugar is used for dipping. You can give it a try. It is delicious especially with more greasy parts of the Siu Yuk.
Tried it and didn't work. Trying to get the salt off is a pain and the salt that didn't harden fell between the meat and the foil. After cooking it for an hour with the salt i put in the oven with the broiler on low. After half an hour the edges of the skin started to burn and then center was only slightly crispy in a few spots. I put the meat down low and turned the broiler to high. That burnt most of the skin. The parts that were not burnt were super chewy and and not really edible. The rest of the meat was salty because of the salt that fell between the meat and the foil.
When it came to removing the salt from the skin, the salt had completely fused with the skin making it impossible to remove without it taking half the skin with it. What did I do wrong?
I had the same issue. Tried using coarse salt because of the comments, but turned out badly. I scraped it best I could and the meat is good, skin is crispy, but very very salty. Maybe could have tried washing the skin with vinegar to take some of the salt off, but I don't know if that would even work...
So delicious, thanks for the recipe, you did some things I didn't know. Again, thanks. BTW, fat is ok if you don't mix it with carbs. I'm a fat burner that rarely eats carbs.
The problem with the salt crust is that it's too heavy it won't allow the skin to puff up. I'd prefer salting the skin before cooking to dry out the skin completely and just roast it in the oven naked but in the lowest tray for 3/4 of the time and then lastly right under the broiler until the skin is crispy and puffed.
hey guys we love your channel, huge fans, can you show us how to do rice roll cheung fun 牛肠粉 not having those here where we live feels like a void in our lives. best!!!
Haha, we share the same passion for cheung fun with you. It's on the list, I'm hoping to do it after Chinese New Year after we get an idea of the sourcing for different rice flour in other countries.
Fantastic video as always! I'm a bit of a heathen and sometimes put a bit of hoi sin sauce on my siuyuk. Will have to try the sugar condiment next time.
I always loved the mustard, but Steph's slowly converted me to sugar. Really complements the fattiness of the pork belly somehow. Steph's reaction when I told her about the Hoisin: "sure, why not?"
One of the issues with doing the 'hanging' method like they do in the restaurants is that in those ovens, the skin's always facing the flame. If you had a fancy wood-burning pizza oven or something I'm sure you could go that route!
Great video! Quick question, because of the extended times required to make this I find that I have the pork ready way before the guests arrive. What is the best way to reheat this? Thanks.
@@ChineseCookingDemystified From what I've studied, a typical western style oven would do it in most of the cooking process. The only troublesome aspect is getting that crispy charred pork rind-like skin. That requires you to fire blast it until it's golden brown and you'll have to brush it with oil to stimulate the crackling process. In theory a blow torch should do it, but I would need something like Elon Musk's Boring Gun or I'll have to use two of the smaller ones to roast through the whole thing.
Yeah, that's the problem :/ There's a bunch of roast dishes we'd love to recreate for a Western oven, but we got one of those little halogen suckers. A properly large Western oven would be an investment
I have seen them roast whole pigs not 1, 2, 3 but 6 whole pigs in a dome brick oven that is over 10 ft tall. Oh boy, their suiyoke is the BEST ever, imho. Wish I had the photo to show, but that was 50 yrs ago.
Awesome ... thank you ! Yet another wonderfully well explained recipe. Sub upgraded from occasional to ALL. 😎 Reminds me a bit of filipino pork belly lechon (not the same as whole pig lechon), only in their case they cube the belly after braising, then deepfry. The drawback to that method is that by the time the skin is crispy the lean had overcooked. This chinese method looks good in minimizing that. I will definitely give it a whirl, the next time I have access to whole uncured belly.
i've tried this recipe, so far love the marinate mix for the meat side but not a fan of marinating the skin side with vinegar overnight, it came out sour and taste bad..
Huh, you sure you patted the skin completely dry after the marinade? There shouldn't be any sourness, there was never any issue on our end re taste. Sorry that it came out not so tasty, you could also try a baking soda marinade instead... rub some baking soda over the skin, let it marinate for ~30 minutes then wash it off. We prefer the texture of the overnight vinegar marinade though so that's the route we went with the video. We've had a few replication issues with this one :/ Obviously there was something that I didn't explain well enough, I'm thinking about tossing up a note but we've had a few successes too.
Chinese Cooking Demystified its not sourness, what i means is that vinegar aftertaste’s which for me is a bit sour but anyway nice video, tastiest recipe so far 👌🏻... i got one more question, does the fat from the belly affect the end product ? Because i got one with a thick fat and it turn out to be a bit greasy...
You're supposed to use the pork-needle thing a LOT more than that. You're also supposed to score the meat deeply to expose more surface-area. Your product would end up being inadequately flavoured.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
By far the best siu yuk recipe I have tried so far. I substituted with natural peanut butter as I don’t have sesame paste. Skin came out so crispy. For other recipes the skin used to come out crispy but then it would turn soggy when I put leftovers in the fridge. This one stayed crispy. Awesome recipe and will be using it again.
Awesome, really happy to hear it. Peanut butter for sesame paste is a totally good sub, especially here.
I'm always a little worried with this one because it's had by far the most replication issues out of any of our recipes... and we just haven't figured out where people's problems have come from yet. You're using a standard Western oven, right? Glad to see it worked for you :)
Chinese Cooking Demystified yup I used a standard western oven. The peanut butter I used was also pure natural peanut butter that’s just PB and salt too. The leftovers sliced and stir fried with veggies is amazing too!
I couldn't achieve the crispy skin with the oven, so I just shallow fried the skin side in a pan afterwards, which worked. So if your pork didn't get that crispy skin remember you could always fry it!
You need a broiler facing it
@@jonathanng138What do you mean? 🤔
@@mistergrendel32 a grill
EDIT [4/7/2019]: PLEASE READ BEFORE COOKING
I believe we've been having a number of replication issues stemming from the fact that our oven is an absurdly small crappy little halogen guy, with different functions than a more proper oven.
Our oven has two electric coils together with three functions - bake (烘烤), broil (上烤), and grill (下烤). Bake works as you would expect... both coils go on, turning off and on to hit the temperature we set. 'Broil' for us works like this: we set the temperature, top coil goes on, but it keeps a steady temperature. It's really closer to what could be considered 'top element heating' than a 'broil'.
So right, assuming you have a standard oven (especially a gas one), DO NOT BROIL. Your broiler will probably have an 'on' or 'off' setting (maybe 'high' or 'low'), and automatically pump the temperature of the top coil to its max. Definitely better for... broiling... but not for this recipe.
So, where to go from here? A solution and a caveat. Solution: INSTEAD OF BROILING, BAKE AT THE TOP RACK OF THE OVEN AT 225C. Caveat: I don't have this sort of oven, so I've never tested it. Just thinking what might work. I'm also wondering if the broil setting on 'low' with the belly at the very bottom of the oven might do the trick. Or perhaps a combination of the two techniques.
Again guys, I wanna deeply apologize to anyone who's used this recipe and ended up with burnt pork belly. It's been 11 years since I've lived in the USA, and I forgot what the ovens/proper broil setting was like. It's my fault, I should've thought about it and done more research. Again, sorry, and feel free to use a different recipe. Until I test this in the USA on my parent's oven, perhaps just use the marinade for the lean we outline, and besides that follow the recipe over at Helen's recipes: ruclips.net/video/pCrod_sRxc8/видео.html
Or if you'd like to try the solution listed above, PLEASE let me know if it worked - or didn't - so that others might benefit :)
_______________________________________
[3/15/2018] So we've had a replication issue with this recipe (there were a few people on reddit that reported success as well) that I believe may derive from the type of broiler used in different ovens. The broiler setting that we use in this video is simply the top coil heating up to the temperature we set it at - I've heard that there's some broilers abroad that have actual flames. So be advised to check your broiler and make sure things aren't too intense.
While I'm not sure if this is relevant or not, I'd also like to emphasize that the skin must be *punctured*, repeatedly, for the oil to bubble up and fry the skin. If the skin's just straight up roasting, it'd go to zero to midnight in a flash. Keep an eye on your pork!
hunting
So I think the issue you're running into is, most ovens have a Broil setting which is essentially higher than the highest temp you can set. They then have a roast function which allows you to set the temperature and have the coil which turns on be the top one vs the bottom one used for baking. If you're having the burning issue with the broiler, it might be that you need to use roast setting set to 225c.
你们住在中国哪里啊，菜式真全
Emphasis on puncturing the skin with pins or you'll lose your teeth.
I was given different recipe for the marinade that uses red bean curd instead of sesame paste.
Don't know if this is a recipe from different region.
Very thorough and detailed guidance with sensible, proven, precise and clear narration. Can't believe you guys are so devoted to traditional Cantonese cooking. For us living abroad, there are a few issues that we should beware of. e.g. meat quality, say pork in this case. Every country has different species and feeding preferences so skin and fat contents may differ. On top of that, cooking utensils such as ovens in this come in such a big variety (convectional, fan forced, halogen etc.) that might affect the result of cooking. Observe and explore with care is the right way to go.
This was great. We just made it following your video and your update on American ovens on reddit. We cooked it at around 425 degrees F for one hour in the middle rack. Pulled off the salt layer, then baked it for another 30 minutes at 425 degrees F on the higher rack. The skin was all crispy and wonderful and tasted great dipped in a bit of sugar. Sadly, we did not have the flower, so we didn't really get the whole experience =p.
I've watched a ton of videos on how to make siu yuk. Didn't want to do this one as I was worried about the overnight with the vinegar, but I finally did try and the results were spectacular!! I did not blanch pork (I like the pork flavour) and instead of the rub in the video, I used my standard rub of fermented bean curd, 5 spice powder, and dark soy sauce. I did achieve the holy grail of the crunchy but not tough pork skin. Great recipe! Appreciate your videos. I enjoy watching them!! Good luck with your move.
I'm watching a ton of cooking vids to get ideas for holiday meals. This is similar to chicharrón so i think ima tru the exact same cooking method but sub vinegar for bitter orange and lime and the spices for clove, all spice, cinnamon, cumin, oregano and thyme and achiote. Then im gonna serve it on top of yuca and with hot sauce. Thanks for the inspiration!
Finally tried cooking it. Made some modifications, but it turns out great! I didn’t poke any holes in the skin and I didn’t let it sit overnight in vinegar, but then again I was cooking with a pork belly with the skin that is only 5cm in width. There is other recipes that skips packing it in the foil, but after seeing that the pork belly is cooking in it’s own oil and marinate because of the foil. I am convinced that this is definitely the way I would do it going forward. I believe that because of it cooking in it’s own juices that it is possible to do this without overnight marination. I did leave it overnight in the fridge with marination to dry out the skin. Looking at other recipes I also see that many like to cut into the meat side of the pork belly to allow the marination to get deep into the meat. I don’t believe that a good idea, just lightly scoring the meat is the best way if you intend to follow this video and use the Al foil. Thank you for the recipe!
I used to just soak mine in cold water but find it is a lot better to slice some lemon or lime into the water as it definitely removes odour, another thing is you can use a blow torch on the skin to remover any bristles and scrape with a very sharp blade before blanching, also after blanching check for anymore bristles appearing as when cooking chicken/goose or duck quills start to poke out of the skin.
I am amazed that these guys don't have millions of subscribers.
Seriously. They're getting there, but this is consistently high-quality professional work, and he's active in the comments too. It's like Roger Ebert reinventing himself as a blogger after he lost his jaw.
Making this for the first time. I used 2 corncob holders to puncture the skin. Seemed to work great 👍
After watching several videos on this, I finally tried it using a variety of methods I picked up.
My first time I blanched but not the second time. I had flavored the blanching water with xiao sing wine, green onions, and ginger. It did help take away a bit of that stinky raw porky after taste as it was lightly present in my second try.
Both times, I used a dry marinade of roughly the same items but using xiao sing wine as my liquid to make the paste. I also made deeper cuts into the meat length wise down to the fat below the skin.
I didn't have the poking tool and used a handful of sharp metal skewers to do the job.Beyond that, I varied the skin preparation on both. First time I didn't salt crust the skin, rather I used some baking soda and did a light wash of sesame seed oil prior to broiling. Didn't turn out all that crispy. My second attempt was much better using the salt crust method.Both times however, the meat was very juicy but more so on my second try.
Headless Chicken so basically just do what he told you to in the video.
And it even more easier with air fryer instead of oven.
Don't poke the holes too deep. You want the lard to fry the skin, not sog it in tons of fat. You could end up with hard patches of skin that didn't crisp.
To avoid that, paint some oil on top of the skin during baking.
She knows her stuff, too deep and water leeches out ruining the skin
Sounds good
So is better to not poke holes at all?
I had the problem with the extreme hard skin before, it was unedible.
@@rolux4853 You got hard skin because water escaped. You need a salt crust to stop skin going hard.
Your husband is doing the cooking and u are just enjoying eating nice happy mother's day
If you dry it in the frig for one day, instead of 3 hours, the waffle-like crispy effect will be more intense. I judge a Siu Yuk based on the level of waffle-like crispy effect. The second judgement is how long the meat retain that crispy effect. If it remains crispy for over half a day, that is one great piece of work.
is this the best method u have done?
Oh, by the way, apologies for my frequent mispronunciation of the world Siuyuk in the narration. Whenever we do a classic Cantonese dish I wanna try my best to use the Cantonese pronunciation, but I only really know Mandarin :/ For whatever reason when I was saying the word 'Siuyuk' while narrating in English I just kept on saying the damn silent k.
Also, two things that I'm worried I didn't emphasize enough in the video: first, when you're poking the skin be sure to do a good job moving through the WHOLE pork belly (and remember that you're doing that a total of three times); second, after the roasting it REALLY has gotta rest - Chacaantengs hook and hang em up in their windows for hours for a reason. Make sure that it rests in a place where the oil can drip... I like doing 30 minutes skin side down followed by a flip and another 30 minutes lean side down (a hanging position would obviously be ideal).
You did a a good job sounding out the word, you just emphasized the wrong syllables. I could tell you were a Mandarin speaker the way you said it lol; Mandarin speakers tend to drag out words, which makes it harder to speak Cantonese since it's very fast and choppy.
marinade = salt + sugar + chinese 5 spices powder + shajang powder + ? + ?...help me ^^!
Remember you can always get the written recipe over here on reddit! www.reddit.com/r/Cooking/comments/7jaczp/recipe_siu_yuk_cantonese_crispy_roast_pork_belly/
Always in the description box, though I think I might start putting it in the comments. Regardless: 1 tbsp salt, 2 tsp sugar, 1 tsp shajiang powder, 1 tsp 5 spice powder, 1/4 tsp chicken bouillon powder, 1/2 tsp sesame oil, 1 tsp sesame paste
thanks you 😁
Siu Yuk, Chinese Crispy Roast Pork Belly. I think it's better recognised as Pork Belly Cracklings
Different marinades on the two sides is one of those brilliant ideas that seems so obvious when you hear it, but I probably never would have thought of it myself
Thats almost the same recipe and handling i do for my pork belly. And it always works. Great video - thank you!
Have you guys seen Hot Thai Kitchen’s recipe for crispy pork? I think I like your lean side marinade better, but I found her skin crisping method a lot more and easier to achieve in my old, ghetto oven using the separate broiler. I think next time I’ll try a hybrid approach.
I like your recipes a lot more than other Chinese recipes because you also explain why, such as you explained why you cover it with salt or why you prick the skin
Ok, so I read Steph’s and your updates. I decided the best move was to follow all but one single step, up to the actual cooking.
I can’t source sand ginger easily or reasonably, and I’m not a fan of how different ginger powder tastes from its fresher form. Since you use a bit of liquid in the lean marinade, I used ginger juice.
I didn’t use my regular, big-ass-compared-to-what-you-have oven, I used one similar to yours.
It came out bomb as can be. I used “roast” instead of “broil”, and adjusted the temp according to what I was seeing happen in the oven.
It came out stellar, so thank you, fr!!!🙏💕
I don’t wanna learn to find parking in Philly. And what’s on offer here in Lehigh ain’t grand.
There is also a variety of this for suckling pig, which I just happen to have on hand today. That one tends to have a brownish glaze and slightly sweeter taste. Will probably try this recipe tomorrow, but if you know what goes into the other one and can share i'd be much obliged.
She's wearing a 1984 shirt.
This channel is now infinitely cooler in my book. Well done! And nice 烧肉!
For Chinese-bashing propaganda! Reference to "1984" novel/movie.
@@peekaboopeekaboo1165 No Winston, it's all in your head...
@@PandemoniumMeltDown
Who's "Winston"?
Well, for me it can be two people: 1- Winston from serpentza (YT channel) who lived in China for 13-14 years and did a documentary on many people (partly available on YT but not this part) but one is a photograph who was wearing a 1984 T-shirt and a comment was made about his name which is the same name as 2- the main protagonist of the 1984 movie. :D
My mind went completely blank as soon as he said "So to get started.."
I made this today. Great recipe! I will make it very often!
ah you mean, "I made this recipe over the last TWO days...and it's ok!" a lot of work for a pork belly than be done in an afternoon...seriously..
@@iamgort70 Why so edgy ?
It "just wouldn't be complete without that totally inedible decorative flower."
So true!
omg, that crunch at the end *swoon*
My mom made this dish but with pork shoulder and it came out really good
why do i always watch your videos before going to sleep and doing intermittent fasting 😭
Same here...I love doing intermittent fasting
Great manual.. thank you. I just want to ask some question that make me doubt.... first ....I thought, pouring vinegar is OK for skin crispiness,. but maybe if you put it in refrigerator freely in fridge's air they made the fridge full of vinegar smell and might be corrosive to the fridge's pipelines later on. But if , you put them inside an air tight container to avoid , which is.. may be not making the process do as you want except absorbing ingredients with cold temp. but not taking the moisture by the help of fridge system, because you close it. Maybe that's what happened with YS Chan. letting the vinegar dip in open fridge air.... secondly ..You don't give any salt with the vinegar dip? I really like your tips, it sill make the work easier.. so that's why I really need your advice. thank you
So I made this about a month ago and the results was excellent. I notice this time as I'm broiling that there are spots with a fair bit of oil on it. Areas with no oil are crispy while areas with oil are soft. Do you think I should wipe off the oil to help it along or wait until the oil cooks off itself? Leaving it results in the broiling time being far longer obviously.
How about tahini for the sesame paste and dried ginger powder for the special ginger? Those are available in every supermarket
my parents chinese restaurant serves these, (they serve traditional and authentic food) and they’re my favorite
I have never cooked this version of Siu yuk in my life as I have always used the Nam Yee/red bean curd that my granddad and dad always used! although I have had this version a few years ago cooked by a Macao chef locally, I find it not as intense in flavour but a nice change if feeling lazy! but I feel that I cant just bring myself to do this lol.😂
Many thanks for this wonderful recipe, my first attempt was lovely but only half the skin was crispy because I rushed it over 4 hours, today is my second attempt and I've stuck to your recipe over 24 hours, it's going into the oven in 2 hours, cant wait to see how number 2 works out, kia ora from Aotearoa :-)
Let me know how it turns out! We've had a lot of people reporting issues with the recipe (unless they happen to be using a little halogen oven like us), so reports of successes are also appreciated :)
@@ChineseCookingDemystified hi there. My second attempt was worse than my first, ie about 10% of the skin was crispy, the rest was soft/rubbery. Skin taste was great but not crispy. The meat/fat was lovely and moist. After blanching I put in fridge skin down in vinegar with marinade on meat side for 1 day. I didn't wipe off the marinade but wiped skin dry and dried in fridge for a further 6 hours. The salt crust stuck to parts of the skin. The skin bubbled but didn't crisp up. Any suggestions on what I can do would be appreciated. Kind regards Don, form Aotearoa
Thanks your vedio i want to know how to prep before dish serve
You can use coconut milk as sauce as well, very tasty, and this is how we eat it in Tahiti :)
@@Robespierre-lI You're welcome :)
Some other people use baking powder to covered on top of the skin because according to them it causes a chemical reaction that also makes the skin crispy. I've also seen some people cover the skin with a layer of salt to make the skin crispy too. Not sure which one I should try out first lol.
The baking soda method would be a substitute for the vinegar soak - they both break down the skin in the same way. Trying both, I personally felt the flavor of the vinegar soak was better :)
I've followed exactly every step of your recipe, and my wife banned me ever step foot into kitchen again, except when washing dishes. Well, at least the fridge is now sanitized throughoutly with the scent of vinegar......
Damn, that sucks to hear :( What went wrong?
sounds like he spilled vinegar or the scent filled the fridge?
Sounds like she's a vegan
Did he burnt down the kitchen? 😂
Muslim wife
Thank you very much for sharing the video.
I have to lol seeing 1984 references in china. Well done, it's interesting to see this cut of pork in roughly the same configuration. I remember moo grob being deep fried in the back of some of my favorite Thai restaurants, and then I learned about German 'Speck', and of course we americans smoke and cure the pork belly, adding an extra layer of flavor. I'd kind of like to see this made with a slab of cured bacon, and maybe some spices like allspice berry and sassafrass to complement the marinade for the lean side.
Ho Sik. Looks really good. Thanks for sharing.
ive had those in guangzhou and it was amazingly tasty.
>1984 t-shirt
>necklace of an eye just above
"Big Brother is watching"? Am I the only one seeing this lol.
Yeah WTF is up with that!?
lmao im shocked you can get a 1984 sweatshirt in china tbh hahaha
I don’t get this?
Is this some conspiracy theory stuff with 1984?
Ro Lux It’s from a book titled the same year
@@rolux4853 1984 is a novel by George Orwell.
Unf. This sounds totally amazing! I think I need to buck up and try out some of y'all's recipes, here!
What a nice recipe! But I feel like most videos In the comments section and video, u are always justifying yourself which I don’t think it’s a need to!! I like how well and detailed ur video explanation is and whoever has unnecessary or mean comments shld just be ignored! Keep doing what u do! U have just earned urself a subscriber!
Thanks! I always feel the need to combat FUD in the comments section though... because I know if it was me whenever I look at a recipe I personally always check out the comments to see what the consensus is. We're not professional chefs so we love constructive criticism... always pushes us to get better... but if someone's spouting some nonsense we sorta feel the need to push back ;)
I think a lot of the success of your siu yuk hinges on the oven you are using and yours was just a old little crappy toaster oven, yet luckily it still turned out pretty good (but do yourself a favor and get a proper oven it saves a lot of time and heartache). I have a good modern convection oven and I had to poke holes in my pork skin only once and it still turned out beautifully. So I guess the heating contraption that one uses really matters, as a consistent temperature and even distribution of heat throughout the cooking process is so important for perfect crackling.
Beautiful crunch!!
Thank you for the recipes! Your channel is the best on Chinese cooking that I've ever seen. This week I tried to make this at home but the skin didn't crisp up so nicely as it turned out to be like gum, very chewy. How could I have done wrong?
Yeah, this recipe has proved hard for a lot of people to replicate, and I'm not really sure where the variable is :/ My best guess for 'chewy' skin is that the pork belly wasn't dry enough when you roasted it. But this one has been really tough for me to troubleshoot. I'm really sorry that this recipe seems to have been a dud for a lot of people... I know that sucks
If you ever find yourself in Shenzhen, I'll make you a batch on me
I just wanna thank you guys for this channel. Through the years I've been researching Chinese recipes and you have been the best hands down! Keep up with your good work! :)@@ChineseCookingDemystified
Hi I hope you see this - can I replace vinegar with chinese white wine or something of the sort? I do not have vinegar on hand and I'm not a massive fan of it either - I know it probably won't impart any flavour on the meat but I just wanted to ask since wine does have that acidity?
I followed this recipe and it turned out amazing! It was just like when I've had it in Chinese restaurants 😊
I tried as you explained in the video, but why did the skin peel off from the meat?. I have blanched in boiling water for 10 minutes, is it too long?
The meat itself so juicy
Crunch crunch
look that says "yep"
end.
I've tried this recipe about three times. For some reason, I feel like the salt layer ends up getting infused with the skin a lot more than I expect. So I ended up with a really salty (but crispy good pork belly). I also ended up only using a fraction of the time (like maybe 35 minutes with salt, 5 minutes without) because my pork belly is really small, like half a pound. It still ends up burnt on the skin though. My family all still really likes it though.
On the off chance that this is helpful to someone, it turned out the pork belly I was using actually didn’t have skin, but because I’ve never cooked with pork belly before, I mistook one of the fat layers for skin. It turns out nowhere in my city sells pork belly with the skin on though
love this channel, you guys are so legit
thanks for teaching me to make the foods I miss, now that I am in an area with little access to good chinese restaurants!!
Cheers, maybe give it a try, it's actually quite easy. Where do you live btw?
I used a 1300watt heater element electric oven. In their article on Reddit they mention Roast, I used top and bottom heating element on at 200ºC for 60 mins , When they mention broil I use top heating element on only at 225ºC for 20 mins
Hoisin sauce is the sauce of choice for dipping.
I was looking for sauces to use with thr crispy pork.. is that lemon and sugar in the video?
in Hakka Chinese it is called Kiem Tjoe Nguk 金豬肉 and it dipped in crystal sugar before eating, which gives it a interesting taste sensation. In Suriname the Hakka Chinese introduced this way of eating Siu Yuk this way: dipped in crystal sugar.
Cool, so like smashed up rock sugar, yeah?
You can, but normally table or Demerara sugar is used for dipping. You can give it a try. It is delicious especially with more greasy parts of the Siu Yuk.
Ah totally agree! We used table sugar here too, 4:44
I'm planning to do this this weekend. Wish me luck :D
How did it go? Interested in hearing your results!
Do you think it would be possible to replicate the effect on the skin with some light scoring on the skin?
YES!!!!!!!!! so glad you posted this!!
Hope you give a try :)
Tried it and didn't work. Trying to get the salt off is a pain and the salt that didn't harden fell between the meat and the foil. After cooking it for an hour with the salt i put in the oven with the broiler on low. After half an hour the edges of the skin started to burn and then center was only slightly crispy in a few spots. I put the meat down low and turned the broiler to high. That burnt most of the skin. The parts that were not burnt were super chewy and and not really edible. The rest of the meat was salty because of the salt that fell between the meat and the foil.
When it came to removing the salt from the skin, the salt had completely fused with the skin making it impossible to remove without it taking half the skin with it. What did I do wrong?
Use coarse salt or sea salt, not regular salt
I had the same issue. Tried using coarse salt because of the comments, but turned out badly. I scraped it best I could and the meat is good, skin is crispy, but very very salty. Maybe could have tried washing the skin with vinegar to take some of the salt off, but I don't know if that would even work...
what kind of sauce you can make to accompany the meat ?
so simple - not - but bet it tastes great
So delicious, thanks for the recipe, you did some things I didn't know. Again, thanks. BTW, fat is ok if you don't mix it with carbs. I'm a fat burner that rarely eats carbs.
The problem with the salt crust is that it's too heavy it won't allow the skin to puff up. I'd prefer salting the skin before cooking to dry out the skin completely and just roast it in the oven naked but in the lowest tray for 3/4 of the time and then lastly right under the broiler until the skin is crispy and puffed.
Are you supposed to cover the top of the meat (after salting the top) before putting it into the oven?
hey guys we love your channel, huge fans, can you show us how to do rice roll cheung fun 牛肠粉 not having those here where we live feels like a void in our lives. best!!!
Haha, we share the same passion for cheung fun with you. It's on the list, I'm hoping to do it after Chinese New Year after we get an idea of the sourcing for different rice flour in other countries.
I had an issue with making a different recipe for this where it *did* get salty, almost inedibly so. Is that because the holes i poked were too deep?
I really love your videos guys!
Thx! Glad you like it~
your videos are awesome!! thanks so much for these recipes.
Cheers, glad you like it~
Some people add baking soda what do you think about this ?
Hi guys, any chance of a Cantonese roast duck recipe?
Cooking this today thanks 🙏 for the recipe
Thank you for the recipe. This Chinese lady in glasses 👓 is so cute !!!!!
Fantastic video as always! I'm a bit of a heathen and sometimes put a bit of hoi sin sauce on my siuyuk. Will have to try the sugar condiment next time.
I always loved the mustard, but Steph's slowly converted me to sugar. Really complements the fattiness of the pork belly somehow. Steph's reaction when I told her about the Hoisin: "sure, why not?"
Been Waiting for this recipes :) thanks
Your voice very much like hollywood movie trailer narrators 👍
"In a world..."
happy to do the salt method but wondering for those of us with large ovens, would hanging it sideways during the 1 hour let it drain of the fat?
One of the issues with doing the 'hanging' method like they do in the restaurants is that in those ovens, the skin's always facing the flame. If you had a fancy wood-burning pizza oven or something I'm sure you could go that route!
Chinese Cooking Demystified you could hang it skin faces internal fan on fan grill/bake?
Great video! Quick question, because of the extended times required to make this I find that I have the pork ready way before the guests arrive. What is the best way to reheat this? Thanks.
I usually gently re-heat Siu Yuk in a warm oven (like minimum temp)
1984 !!! SHIRT love it
Where do I find the actual written recipe? All I can find is videos and I like to have the actual words in front of me when I cook.
Link's always in the description box :) This one's here: www.reddit.com/r/Cooking/comments/7jaczp/recipe_siu_yuk_cantonese_crispy_roast_pork_belly/
@@ChineseCookingDemystified it cannot be opened
I'm so hoping you'll show how to do the whole roasted pork bro!
Ah man, then we'd need a whole proper oven lol. Maybe I could make it a Patreon stretch goal, but we got like nowhere to put it ;)
@@ChineseCookingDemystified From what I've studied, a typical western style oven would do it in most of the cooking process. The only troublesome aspect is getting that crispy charred pork rind-like skin. That requires you to fire blast it until it's golden brown and you'll have to brush it with oil to stimulate the crackling process. In theory a blow torch should do it, but I would need something like Elon Musk's Boring Gun or I'll have to use two of the smaller ones to roast through the whole thing.
Yeah, that's the problem :/ There's a bunch of roast dishes we'd love to recreate for a Western oven, but we got one of those little halogen suckers. A properly large Western oven would be an investment
I have seen them roast whole pigs not 1, 2, 3 but 6 whole pigs in a dome brick oven that is over 10 ft tall. Oh boy, their suiyoke is the BEST ever, imho. Wish I had the photo to show, but that was 50 yrs ago.
Isn't it gonna be cold if you leave it there for 30 mins after the oven?
Awesome ... thank you !
Yet another wonderfully well explained recipe. Sub upgraded from occasional to ALL. 😎
Reminds me a bit of filipino pork belly lechon (not the same as whole pig lechon), only in their case they cube the belly after braising, then deepfry. The drawback to that method is that by the time the skin is crispy the lean had overcooked. This chinese method looks good in minimizing that. I will definitely give it a whirl, the next time I have access to whole uncured belly.
i've tried this recipe, so far love the marinate mix for the meat side but not a fan of marinating the skin side with vinegar overnight, it came out sour and taste bad..
Huh, you sure you patted the skin completely dry after the marinade? There shouldn't be any sourness, there was never any issue on our end re taste. Sorry that it came out not so tasty, you could also try a baking soda marinade instead... rub some baking soda over the skin, let it marinate for ~30 minutes then wash it off. We prefer the texture of the overnight vinegar marinade though so that's the route we went with the video.
We've had a few replication issues with this one :/ Obviously there was something that I didn't explain well enough, I'm thinking about tossing up a note but we've had a few successes too.
Chinese Cooking Demystified its not sourness, what i means is that vinegar aftertaste’s which for me is a bit sour but anyway nice video, tastiest recipe so far 👌🏻... i got one more question, does the fat from the belly affect the end product ? Because i got one with a thick fat and it turn out to be a bit greasy...
This look so amazing, can't wait to try it out.
Cheers, yeah give it a try. It may seem taking up a lot of time but it's actually not that complicated.
Wait, how do you dry anything in a fridge ?
Looks awesome! Well done
Looks good! Yummy
You're supposed to use the pork-needle thing a LOT more than that. You're also supposed to score the meat deeply to expose more surface-area. Your product would end up being inadequately flavoured.
Hi..can u share the recipe? Thank u
Perfect crunch!
Cheers, we were worried that you guys couldn't hear it given our kind shitty recording setting. LOL
Is that Richard Dreyfuss narrating?
😜🤔
i can eat that with steam rice, and sauteed garlic kailan. yuuuuuum
Many steps to achieve this delicious dish. Not many people will have the patience, those are the ones who buy them from the restaurant premade.
So to eat, you dip a piece into the sugar and then into the mustard?
Generally either/or... but I've totally done both at the same time before :)
also any reason you cant flip the pork over and shake the salt off through the wire rack?
lol uh... some sort of combination of paranoia and not thinking about it? Seems like a solid idea.