Cantonese roast pork belly (Siu yak / guǎng shì shāo ròu) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 180) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate boneless pork belly for twelve to twenty-four hours.

  • chawkins on October 20, 2024

    My piece of pork belly only weighed about a pound and a quarter, I halved the marinade and marinated overnight. I found the end result a bit too greasy for my liking. You had to enclosed the part of the belly below the skin in a box made by folding aluminum foil around it, so the belly was basically roasted in its own oil. The part of the skin that blistered was quite crispy, the smooth part was just hard and chewy.

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