{"id":302,"date":"2017-04-27T05:00:30","date_gmt":"2017-04-26T21:00:30","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=302"},"modified":"2018-10-22T14:31:00","modified_gmt":"2018-10-22T06:31:00","slug":"crispy-roast-pork-shao-rou","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/crispy-roast-pork-shao-rou\/","title":{"rendered":"How to Make Ultra Crispy Pork Belly (Siu Yuk)"},"content":{"rendered":"

\"Crispy<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

I learnt to make Crispy Pork Belly Pork from my husband’s classmates when we lived in the UK. Most of his classmates were from Hong Kong, so we would take turns to host\u00a0pot-luck dinners where we would cook our favourite Chinese food.<\/p>\n

Thankfully, pork belly was\u00a0one of the cheapest cuts of meat we could get from the butcher. So its no surprise that crispy roast pork belly would inevitably feature at almost every single\u00a0pot-luck gathering. Not only is it a hot favourite, it’s also one of the easier dishes to prepare!<\/p>\n

\"Crispy<\/p>\n

<\/h1>\n

TRICK OF THE TRADE<\/span><\/h1>\n

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

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WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n