How to Make Crispy Cantonese Siu Yuk (Siu Yook) | Easy Recipe! скачать в хорошем качестве

How to Make Crispy Cantonese Siu Yuk (Siu Yook) | Easy Recipe!

Craving crispy, juicy Cantonese-style Siu Yuk (roast pork belly)? In this video, I’ll show you how to make this restaurant-favorite right at home! My mom prepped the pork belly, and now I’m taking over to roast it to crispy, golden perfection. Follow along as I walk you through the easy steps to boil, season, and grill the pork belly for that signature crispy skin and tender meat. Let’s get cooking and enjoy some delicious Siu Yuk together! Recipe: Ingredients: 1 lb pork belly (skin-on) 1-2 tbsp five-spice powder 1 tsp salt 1 tsp sugar 2-3 cups hot water (for boiling) 1 tbsp vegetable oil (for grilling) Instructions: Boil the Pork Belly: Start by placing the pork belly in a pot of hot water. Boil for about 5-7 minutes to allow the meat to absorb moisture. This helps the pork stay juicy and tender when roasting. It also removes any impurities from the pork, leaving you with clean, flavorful meat. After boiling, remove the pork belly and transfer it to a chopping board. Poke the Pork Belly: Use a sharp fork or knife to poke several holes into the pork skin. This is a key step to ensure the skin crisps up beautifully during roasting. Season the Pork Belly: Rub the pork belly with five-spice powder, salt, and sugar. Make sure the seasoning is well-distributed, especially on the meat side. These simple seasonings bring out the natural flavors of the pork and give it that signature Cantonese taste. Grill the Pork Belly: Preheat your convection oven with the grill function. Place the pork belly on a grill rack and roast the meat side for 50 minutes. After 15 minutes, flip the pork belly over to grill the skin side for another 40 minutes. The goal is to get that golden, crispy skin! Serve and Enjoy: Once the pork belly is perfectly crispy, remove it from the oven and let it rest for a few minutes before slicing it. Serve with steamed rice, noodles, or as part of a dim sum spread! Tips: Boiling the pork belly first helps tenderize the meat and ensures it stays juicy while you roast the skin to perfection. If you like extra crispy skin, you can increase the grilling time by a few minutes or finish it off under a broiler for that extra crunch. Enjoy this classic Cantonese Siu Yuk recipe, and don’t forget to subscribe for more delicious dishes!