I use the tip of paring knife to poke all over the skin. Poking the skin with many many many holes is one factor that helps give the skin its bubbly looking texture. I have tried several different recipes, highlighting different methods and techniques and with varying results, and I have come up with what works well for me. You can also skip on down to the recipe and just get cooking! How To Prepare the Pork Belly This is a slightly longer recipe post than others I have written, but I really wanted to explain how and why I do what I do. So the next best thing is to make it yourself! Not all of you live in Hong Kong, though, or near a place where you can buy it. I didn't have so much of it when I lived in California, but now I live in Hong Kong where I can find it everywhere and anywhere! I can remember eating it waaaaay long ago when I was a little kid. It's a fabulous combination that is iconic of Chinese crispy roast pork belly, or siu yuk (siew yook), as it's called in Cantonese. It's a magical combination and a total delight for the senses and taste buds!Ĭrispy, crunchy pork crackling and tender, juicy meat. Make roast pork belly right in your own home! This iconic Chinese dish is famous for juicy, tender meat and crispy, crunchy skin.
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