A Chinese Cantonese barbecue staple ... Preheat oven to 350°F/177°C. Roast pork at 350°F/177°C for 20 minutes. Remove pork out of the oven and jab the skin with skewers.

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...

Buy a boneless, slightly fatty piece of siu yuk (Chinese roast pork) from a siu mei (roast meat) shop - the belly meat is best, but avoid the breast because it's too dry. The spring roll wrappers ...

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. 1.

Buy a piece of pork that is of even thickness without bones to make carving easier. Poking holes in the pork skin is a crucial step, take your time and poke as many holes as possible. See here for ...

I’d definitely recommend the roast duck rice over the roast pork rice. Along with my iced Chinese tea, the entire meal came up to RM9.60. As baffled as I was, a large part of me was really grateful ...

The steam will make the pork belly steam from underneath and the fat will reduce down and become melt in your mouth. 4. Put the tray into the oven and let it roast ... over the be Chinese green ...