Siu yuk

Siu Yuk

Siu Yuk is one of the popular varieties of roast meat in Cantonese cuisine. It is made by roasting an entire pig with seasoning in a charcoal furnace at high temperature. The end result is a crispy, crackling skin and tender, juicy meat which is a favorite in many parts of China, Hong Kong, and other regions worldwide.

Preparation

The preparation of Siu Yuk involves several steps. First, the pig is marinated with a mixture of spices and seasonings, including salt, sugar, five-spice powder, and rice wine. The pig is then roasted in a charcoal furnace until the skin becomes crispy and golden brown. The meat is usually served sliced into thin pieces.

Serving

Siu Yuk is typically served with soy sauce and hoisin sauce, and often accompanied by white rice and vegetables. It is a common dish in Cantonese cuisine, and is often served at special occasions and celebrations.

Variations

There are several variations of Siu Yuk in different regions. In Hong Kong, it is often served with a side of mustard for dipping. In Guangdong province, it is sometimes served with a sweet and sour sauce. In Macau, a former Portuguese colony, Siu Yuk is often served with a Portuguese-style curry sauce.

Cultural Significance

Siu Yuk holds a significant place in Chinese culture. It is often served at celebrations and special occasions, such as Chinese New Year and weddings. It is also a popular choice for family gatherings and banquets.

See Also

• Char siu
• Cantonese cuisine
• Chinese barbecue

References

• Cantonese Roast Pork Belly (Siu Yuk) Recipe
• Cantonese Cuisine Overview
• Chinese New Year Traditions

External Links

• Cantonese Roast Pork Belly (Siu Yuk) Recipe
• Cantonese Cuisine Overview
• Chinese New Year Traditions