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!

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.

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: kzfaq.info/get/bejne/pqmioseQ2Ljck2w.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!

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.

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.

That sounded like it was cooked right. ;) I love you guys videos, I've been obsessing on cooking Chinese food for a few months and your videos were great to demistify certain aspects of Chinese food and provide alternative for ingredients more difficult to find. A+

Unf. This sounds totally amazing! I think I need to buck up and try out some of y'all's recipes, here!

It "just wouldn't be complete without that totally inedible decorative flower." So true!

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

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.

YES!!!!!!!!! so glad you posted this!!

Been Waiting for this recipes :) thanks

I am amazed that these guys don't have millions of subscribers.

My mind went completely blank as soon as he said "So to get started.."

Making this for the first time. I used 2 corncob holders to puncture the skin. Seemed to work great 👍

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!

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.

your videos are awesome!! thanks so much for these recipes.

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.

omg, that crunch at the end *swoon*

Thats almost the same recipe and handling i do for my pork belly. And it always works. Great video - thank you!

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.

Beautiful crunch!!

love this channel, you guys are so legit

I followed this recipe and it turned out amazing! It was just like when I've had it in Chinese restaurants 😊

I made this today. Great recipe! I will make it very often!

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!

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).

I really love your videos guys!

ive had those in guangzhou and it was amazingly tasty.

This look so amazing, can't wait to try it out.

Beautifully done, thank you.

Looks awesome! Well done

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.

why do i always watch your videos before going to sleep and doing intermittent fasting 😭

Your husband is doing the cooking and u are just enjoying eating nice happy mother's day

Perfect crunch!

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.

Cooking this today thanks 🙏 for the recipe

Ho Sik. Looks really good. Thanks for sharing.

Thank you very much for sharing the video.

I so much miss this... Thanks!

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

thanks for teaching me to make the foods I miss, now that I am in an area with little access to good chinese restaurants!!

Crunch crunch look that says "yep" end.

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.

Still my favorite! Your channel :)

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.

1984 !!! SHIRT love it

Looks good! Yummy

My mom made this dish but with pork shoulder and it came out really good

so simple - not - but bet it tastes great

super love!!!

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.😂

tank you for this great video

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.

*Awesome feeling*

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.

She's wearing a 1984 shirt. This channel is now infinitely cooler in my book. Well done! And nice 烧肉!

my parents chinese restaurant serves these, (they serve traditional and authentic food) and they’re my favorite

You can use coconut milk as sauce as well, very tasty, and this is how we eat it in Tahiti :)

Really a nice voice.

That was 😎 cool. I know that tasted good.

looks great food yummy

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

Thank you for the recipe. This Chinese lady in glasses 👓 is so cute !!!!!

Thanks your vedio i want to know how to prep before dish serve

Thanks!

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......

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 :-)

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?

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.

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.

my fav😋

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!

Awesome Gahori🐽😍

How about tahini for the sesame paste and dried ginger powder for the special ginger? Those are available in every supermarket

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.

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?

>1984 t-shirt >necklace of an eye just above "Big Brother is watching"? Am I the only one seeing this lol.

that was the face of satisfaction

I'm planning to do this this weekend. Wish me luck :D

I was looking for sauces to use with thr crispy pork.. is that lemon and sugar in the video?

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

i can eat that with steam rice, and sauteed garlic kailan. yuuuuuum

Umami..😘😘

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.

Do you think it would be possible to replicate the effect on the skin with some light scoring on the skin?

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!!!

what kind of sauce you can make to accompany the meat ?

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

Are you supposed to cover the top of the meat (after salting the top) before putting it into the oven?

Do you not have to lightly dear the skin to burn off the hairs?

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.

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.

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?

Your voice very much like hollywood movie trailer narrators 👍

I've seen so many KZfaq video recipes on making siu yook but this is by far the simplest. I've only attempted 2 of these with mixed results, so I gotta try this one. Would you recommend going boneless all the way or would bone in be fine? I like a lot of things cooked bone in, they just taste better to me.

Hi Chris and Steph. Like always, a very nice informative recipe. Thank you a lot. On the other hand, the 1984 novel by George Orwel is no longer censored in China? With gratitude, Rapfaelo GL

Im just going to buy some :]