Easiest Way to Refreshing Yummy Cantonese Roast Pork

Easiest Way to Refreshing Yummy Cantonese Roast Pork Delicious, fresh and tasty.

Cantonese Roast Pork. Cut pork roast lengthwise in half. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last.

Because it is crisp and sweetened with honey it taste like candy.

Roast pork belly is the classic Cantonese recipe that will satisfy even the most critical connoisseur.

Chinese roast pork is famous for its crackling skin and the aromatic meat.

You can have Cantonese Roast Pork using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cantonese Roast Pork

1. Prepare of pork.

2. You need 2 lb of pork tenderloin cut into 1 inch thick strips.

3. Prepare of marinade.

4. You need 3/4 cup of soy sauce.

5. It’s 1/4 cup of sherry.

6. Prepare 1/4 cup of sugar.

7. You need 1/2 tbsp of red food coloring optional.

8. It’s 2 tbsp of hoisin sauce.

9. Prepare of sugar baste.

10. You need 1 tbsp of sugar.

11. You need 1 tbsp of hot water.

Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants.

The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if.

This is an excellent recipe and quite as good as what you get in Chinese restaurants.

Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork (Siu Yuk / Siew Yoke in Cantonese).

Cantonese Roast Pork instructions

1. Mix the soy sauce, sugar, sherry, red food coloring, and hoisin sauce together. This is you marinade..

2. Marinate the pork fo minimum 1 hour.

3. cut pork into 1 inch thick strips the length of the tenderloin. get charcoal smoker going with the water bowl between the meat rack and fire. lay the strips on the top rack..

4. Reserve the marinade and boil 7 minutes..

5. Mix the sugar and water and heat 3 minutes..

6. Baste the sugar water on pork. Cook till done..

7. Add pork back to marinade for 1 hour. Its done.

The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is.

Char siu (叉烧) is a type of Cantonese roast meat.

Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.

To make char siu, pork is marinated in a sweet BBQ sauce and then roasted.

In the past, I'd always choose crispy roast duck over crispy pork whenever I dined at a Cantonese restaurant.