Comments on: Crispy Pork Belly Recipe (Siu Yuk/烧肉)

By: Vin

Vin — Tue, 07 Feb 2012 00:58:09 +0000

In the ingredients, did you mean Garlic powder instead of Ginger powder? Thx.

By: Mike Cantrell

Mike Cantrell — Mon, 16 Jan 2012 01:57:08 +0000

I did a little different technique to prepare it based off of different chef’s techniques. The meat turned out great (like butter):

10h Dry brine with half sugar/salt (chang)
3h confit in it’s own juices @ 200 (keller)
1 day pressed in the fridge (keller)

Unfortunately, my pork skin wasn’t nearly as puffy and light looking as yours. I followed the rest of the directions but I think I might have not fried it long enough. I fried at 350 and turned it around 3 minutes because it was golden and I was afraid of burning it. There was no way I was going to waste 3 days work :-)

Do you think it was the fry time or do I need hotter oil?

By: Jenn

Jenn — Sun, 20 Nov 2011 21:49:03 +0000

Like @saychinso, I am also curious to know where you can buy spiced ginger powder? What is it exactly? Is it the same as dried ginger powder? Thanks!

By: saychinso

saychinso — Sun, 23 Oct 2011 04:40:53 +0000

hi, where can one get the spiced ginger powder?

By: Cecille Maloloy-on

Cecille Maloloy-on — Sun, 21 Aug 2011 02:12:39 +0000

This is one good website. I specially like the pictures for every procedure. Good Job!

By: Roasted Pork Belly (Siu Yuk, 燒肉) « The Domestic Man

Roasted Pork Belly (Siu Yuk, 燒肉) « The Domestic Man — Thu, 31 Mar 2011 14:08:28 +0000

[...] at our local Asian market for years but didn’t know how to prepare it until I stumbled upon this recipe at Rasa Malaysia, and decided to give it a shot. What resulted was an impressive-looking dish with [...]

By: Patti Du-Bi

Patti Du-Bi — Mon, 07 Mar 2011 18:19:47 +0000

I think there may be an error in this recipe which is making the meat tough? The detailed recipe says to boil for only 15-minutes, but the comment under photograph #4 says to boil for a full hour? Thanks!

By: Professor

Professor — Wed, 23 Feb 2011 00:23:58 +0000

i am of Chinese decent..and having lived in western Canada for 40 yrs i have lost my colour…my passion these days..cooking ..European cousines, e.g, Tuscany, French
for most people, it’s cheaper to buy the bbq pork than to spend time to try to make it, and with no guarantee of success….but guarantee of repeated failure..but there are things that are beyond money…
my interest in bbq pork started when i saw a video clip of chef gordon ramsay making pork belly…he’s good..but i am going to make a better dish ..to show off when i entertain my neighbours in the backyard during summer bbq..
i have researched extensively on the internet..and cook books..tried doing it in the overn..and i agree that it’s not worth the effort…doing it in the frying pan..eh..i have achieved success..and received good comments … i havent perfected the technique..but i will try again..and report further…also, i will try it on the grill (bbq) but i suspect similar results to the frying pan…i think using the grill will give me the ultimate satisfaction to perfect bbq pork belly..(like it with the bone)..and impress my friends..along with a bottle of wine…mmmmm…will report further

By: Pauline Cheong

Pauline Cheong — Sun, 16 Jan 2011 02:50:06 +0000

all-time favourite appertizers, snacks, side-dishes, breakfast, lunch, dinner……. yum yummmmmmmmmmmmmm……………

By: Deano

Deano — Mon, 10 Jan 2011 21:36:14 +0000

I can’t take any person seriously that doesn’t really understand MSG.