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4.8 from 15 votes

Chinese roast pork (siew yuk)

This delightful recipe is easy to follow and perfect for any occasion.

Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 skin-on pork shoulder (or belly)
  • 3 cloves garlic grated
  • 1 tablespoon ginger grated
  • ¼ teaspoon ground white pepper
  • 2 teaspoons Chinese 5 spice powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Instructions

    Cup of Yum
  1. Preheat your oven to 450 degrees F.
  2. Wash and dry your roast thoroughly. Score the skin about 1" apart.
  3. Mash all the other ingredients together to make a paste. Smear the paste mixture all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and stick it in the over for 30 minutes.
  4. After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours (for a 2-3 lbs roast). You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
  5. When it's ready, take it out of the oven, transfer it to a different baking tray (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
  6. Take it out of the oven and let it rest of a bit. You'll probably want to take the skin off and break it up by hand, then slice the slabs of tender pork separately. I make a dipping sauce out of scallions, ginger, garlic, sesame oil and salt to dip the meat in and have it over rice. One other thing... the skin doesn't stay crisp in the fridge, so enjoy it all the night you make it.