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.

Succulent pork belly marinated in a sweet and sticky Malaysian-style sauce, then grilled or roasted to perfection for a delicious and flavorful meal.

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.

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.

Arguably Char Siu may be carcinogenic. Despite the charred chunks, many may easily chomp down when the meat is carved and served in thin or thick slices on a plate, all because it is too delicious to resist the temptation. There are also many health enthusiasts who would not lay an eye on anything charred.

Marinating pork belly is a fantastic way to infuse it with delicious flavors and tenderize the meat, resulting in a mouthwatering dish that will have everyone coming back for seconds.

Cook approximately 1.5 hours, though a lot will depend on the size of your pork belly. You want to cook until the internal temperature is 160-165°F. Remove meat from oven and remove salt crust. It should come off in pieces.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

As far an ingredient in formal cuisine, its origins are mostly in China, where it was a popular ingredient in a variety of dishes. Pork belly was also widely consumed in other parts of Asia, including Korea, Japan, and Vietnam. Bacon aside, pork belly became a popular ingredient in the US in the mid-20th century.

Is Char Siu Chinese or Japanese? ›

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.

Folk legend has it that a chef discovered the extra crispiness of the pork belly skin when he forgot the maltose one day, and introduced the dish to his restaurant menu. The wondrous, succulent flavour quickly became a darling among his customers and spread into the Chinese household favourite enjoyed to this day.

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.

Pork is literally just “the meat of a pig” in the most general sense. Char siu is the anglicized rendering of the name of a Cantonese style of roasted pork (usually belly, back, loin, or neck), flavored with Chinese 5 spice and glazed with honey and red rice yeast that produces a rich, red color.

Char siu is Chinese restaurant-style pork with a deep red, sweet and sticky coating. Char siu literally means "fork roast" and refers to the traditional method of cooking this dish by which strips of seasoned pork were skewered with long forks and roasted in a covered oven or over a fire.