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.

Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

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 ...

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.

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 ...

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 ...

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 ...