Chinese Crispy Roast Pork (Siew Yuk)

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READY IN: 9hrs 15mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
  • Mash all the other ingredients together to make a paste. Smear the paste 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 place in refrigerator covered overnight.
  • When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
  • 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. You’ll know it’s ready when most of the fat has rendered out and the meat has started pulling away from the bone.
  • When it’s ready, take it out of the oven, transfer it to a different pan (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.
  • Take it out of the oven and let it rest for a bit. You’ll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.
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