Siu Yuk Bao (Roasted pork belly sandwich). Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. Two years down the road, I think I have learned much. I am not going to be long winded, just adding a few tips on how to get that brittleness to make a perfect crispy yet tender roasted pork belly.

The easiest Chinese roast pork belly with crispy cracklings you will ever make ! Never fails to give you that nice crispy Another thing I wanted to check off the to-cook-list. And finally, I got to check it off. You can have Siu Yuk Bao (Roasted pork belly sandwich) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Siu Yuk Bao (Roasted pork belly sandwich)

Prepare 2 lb of pork belly.
It's 2 tablespoons of pepper.
You need 2 tablespoons of salt.
You need 2 tablespoons of garlic.
It's 1 tablespoon of cumin.
It's 1 cup of shaved daikon radish.
You need 1 cup of carrots.
You need 3/4 cup of rice wine vinegar.
It's 2 tablespoons of sugar.
It's 3 tablespoons of sesame oil.
Prepare 1/2 cup of shaved onions.
Prepare 1 bunch of chopped cilantro.
You need 4 of steamed buns.

I've done this roast pork belly with cracklings for handful times and failed. See, what gives the Siu Yuk its marvellously crispy skin is that the skin ain't just roasting, it's frying. I know that seems like an intense time and temperature. The salt and the foil'll insulate the pork belly.

Siu Yuk Bao (Roasted pork belly sandwich) instructions

Apply the dry rub of garlic, salt, pepper, and cumin to the pork belly. Let is marinate for 6-24 hours..
Toss shaved daikon radish, carrots with vinegar, sugar, and sesame oil. The slaw should sit for at least 30 minutes..
Roast the pork belly on high at 450 for 30 minutes then turn down oven to 250 for 2-3 hours..
Prepare steamed buns..
Slice the pork belly. Place in steamed bun, top with slaw, onions & cilantro..

Refrigerate pork belly uncovered overnight to let marinate as the skin air-dries. Siu yuk is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Crispy Pork Belly is probably everyone's favourite Cantonese roast meat!