Cantonese Roast Meat Recipe
Crispy Roast Pork
Crispy roast pork, or siu yuk, is Cantonese roast pork belly with crisp crackling skin and savory seasoned meat.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese Roast Meat |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 2 lb pork belly slab
- 1 tablespoon salt
- 1 teaspoon sugar
- Five-spice powder
- White pepper
- Rice vinegar for skin
- Coarse salt for roasting skin
- Cooked rice or noodles for serving
Method
- Score or poke the pork skin carefully.
- Season the meat side with salt, sugar, five-spice, and white pepper.
- Dry uncovered in the refrigerator overnight.
- Brush skin lightly with vinegar.
- Roast with coarse salt on the skin, then remove salt.
- Increase heat to blister the skin.
- Rest and chop.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.