Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

This recipe for Siu Yuk or Chinese Crispy Roasted Pork Belly features oven-roasted tender, juicy flavorful pork belly with crackling pork skin. A Chinese Cantonese barbecue staple, this dish is ...

Buy a boneless, slightly fatty piece of siu yuk (Chinese roast pork) from a siu mei (roast meat ... it skin-side-up on a tray and placing in an oven that’s pre-heated to 180ºC (350ºF).

Place the pork on a plate (meat side down) and marinate at least 2 hours or overnight in the fridge — don’t cover the skin as we want to dry out the skin. 4. Heat oven to 180C. Remove the meat ...

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. See here for ...

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound ...

The steam will make the pork belly steam from underneath and the fat will reduce down and become melt in your mouth. 4. Put the tray into the oven and let it roast ... over the be Chinese green ...