Macau roast pork，澳门烧肉，siu yok, or siu yuk step by step

亲们看完点个赞关注下，一万多观影只有200多粉丝，可怜兮兮的。
Roast pork, siu yuk, has been a reserved food for human being. the Cantonese people learned how to get the best out of the pork belly by roasting it . Still, not enough for you just to seeing it, more pratice is the key to master the technic.

[@junmendero5396]

Great video!

[@Ix444333]

How can you get this to stay crispy all day?

[@elevenning7924]

slightly blanch the siuyok and soak it with icy water, dry it up with towel or kitchen paper, then put it into the electric oven to roast until the skin gets crispy again. do not overcook.

[@bside9235]

Hi, How much time did the pork stayed in the oven the first time, (when it came out dark)?

[@elevenning7924]

it would take approximately half an hour's time. what matters is the timing actually, slowly raise the temp to 380to 400 celsius and your will see the result of bursting and carbonizing, when it gets dark completely, take it our without delay, or you will get a coal instead.

[@bside9235]

@@elevenning7924 Thanks for your answer.
How do you raise the temperature? adding more charcoal/wood or just adjusting the vent?
How much time did you hang the meat before cooking? Do you have to let it dry before cooking?

[@elevenning7924]

add more charcoal, open the vent, temp wil go up, and vice versa. if you want the skin crunchier you can hang it for over night or more than 4 hours, but the meat will be relatively dry, if you want the softness of the meat you can hang less time. there is alway dilema in this matter.

[@bside9235]

@@elevenning7924 Ok, I'll try your advices next time I cook siu yuk.
Thanks for taking the time to teach.

[@user-cn4we9zq1l]

好正 有冇中文字慕 唔該

[@elevenning7924]

梗正咯，正宗炭烧二次爆皮，比果滴二打六电烤炉烧既都唔知好吃几倍。你自己搵个双语朋友翻译下，唔难，关键是多做几次就会把握好