Siu Yuk

Method

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1. Blanch the pork skin side down in boiling water 4 minutes, then lift it out and dry it thoroughly.

   Mark done

2. Prick the skin all over, hundreds of times, with a meat pricker or clean needle, going through the skin but not into the meat.

   Mark done

3. Score the meat side in a shallow lattice and rub in the fine salt, five-spice, sugar, white pepper, wine and bean curd.

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4. Turn it skin up, brush the skin with the vinegar and rub the coarse salt over.

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5. Refrigerate it uncovered on a rack 24 hours.

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6. Brush the salt off the skin and pat it completely dry.

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7. Roast skin up at 160C fan / 180C / gas 4 for 70 minutes.

   Mark done Start 70 min timer

8. Raise the oven to 250C fan / 270C / gas 10 and roast 20 minutes more, until the skin has blistered right across and crackles.

   Mark done

9. Rest 15 minutes, then cut into 2 cm cubes with a heavy cleaver, skin side up.

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10. Serve with mustard and a small dish of sugar for dipping.

    Mark done

Chef’s Tips

• Hundreds of holes in the skin, and not one into the meat.
• A full day uncovered. Damp skin cannot crackle.
• Moderate first, maximum last.

Pairing Suggestions

• Steamed rice
• Mustard and sugar
• Blanched greens

Storage & Reheating

Refrigerated for 3 days. Re-crisp in a very hot oven, never a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.