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

By: Crispy Pork Belly Recipe « Kailingsayss….

Crispy Pork Belly Recipe « Kailingsayss…. — Fri, 21 May 2010 03:17:12 +0000

[...] Recipe adapted from Rasa Malaysia [...]

By: Rohan

Rohan — Mon, 10 May 2010 00:02:23 +0000

I was captivated by the photo & had to try this recipe.
Tasted SO good we will definetly enjoy having it again.

By: Rasa Malaysia

Rasa Malaysia — Fri, 16 Apr 2010 22:55:22 +0000

MSG is optional in this recipe.

By: gman

gman — Fri, 16 Apr 2010 19:54:53 +0000

I can’t take any recipe seriously that adds MSG.

By: Patrick Lee

Patrick Lee — Sun, 04 Apr 2010 08:50:29 +0000

This receipe looks very good. this method may also not burn the skin.

By: Freddie Lee

Freddie Lee — Sun, 04 Apr 2010 08:46:52 +0000

Check this sui yuk recipe. looks good.

By: Bob

Bob — Wed, 31 Mar 2010 09:02:01 +0000

I thought roast pork suppose to be roasted and not fried? 8-)

This is my version http://www.go2wellington.com/2008/02/19/%E8%84%86%E7%9A%AE%E7%83%A7%E8%82%89/

By: Andrew Lynch

Andrew Lynch — Mon, 18 Jan 2010 05:58:49 +0000

Excellent recipe. Thank you for making it available. I tried it successfully, today. I used a 1/2-lb. piece of pork belly that I had cured in salt for five days. I therefore cut back on some of the dry seasoning, but otherwise followed the cooking times exactly. Got a picture-perfect, brown crispy skin and was pleased to learn that the boiling returned enough moisture to the cured belly to keep it from drying out while frying.

I served the belly sliced on top of oven-baked polenta (Joy of Cooking recipe, with cheese).

By: Andrea

Andrea — Sun, 17 Jan 2010 12:45:17 +0000

Hi Jared and Alice,

Thank you for sharing your recipe. Today I christened my new La Creuset dutch oven with your crispy pork belly recipe. The end result was great and fed three adults.

You were right with your caution – the oil really splattered everywhere whenever I lifted the lid for a peek or to turn the meat. My tip is to wear kitchen mitts on both hands plus cover your forearms with tea towels to prevent oil splattering your arms.

The steps I modified were to boil the pork for 30 mins, then stab the meat all over before rubbing the spices on it. I also left the meat to marinate in the fridge overnight (with the skin side up) uncovered.

I’m not sure how you kept your pork belly edges all neat, flat and square when frying, but when I started cooking the belly in the vegetable oil, I took it out and cut my piece in half and then reinserted both halves (skin side down) back into the oil. I did this as the pork skin wasn’t flat and so only the middle bits were crisping up, leaving the edges ‘un-crispy’.
Would placing a plate over the belly, with a heavy weight on top of the plate, during the marinating stage, perhaps help level out the pork belly skin for frying? or does this affect the layer of fat under the skin? Happy to hear your feedback.

Thanks again for a great recipe. All the best.

By: Crispy Roast Pork Belly – Siew Yuk (烧肉)

Crispy Roast Pork Belly – Siew Yuk (烧肉) — Tue, 05 Jan 2010 00:21:42 +0000

[...] different versions on how to make that perfect crispy pork belly, you can read all about it here, here, here and here. Of course, I have my own ’secret’ recipe, that’s all I can [...]