#siu yuk

[sikfankitchen]

Crispy Pork Belly! 😋 Crackling Crispy Skin with Juicy Meat!

[outragedtortilla]

noodles and toppings

[jazzeria]

How do you (personally) eat siu yuk?

Cantonese roast pork (siu yuk) is incredibly delicous, fatty, crispy, meaty, savoury, rich. Whenever I buy a box from the Cantonese deli, it never makes it home 100% intact. I can't resist eating it on my way home, my fingertips sticky with fat and pig skin. But I also realise, I'm not sure how it's "supposed" to be eaten?

I don't like to think I'm a prescriptivist. But eating hot siu yuk straight from the box feels a bit like eating Nutella with a spoon: delicious, legitimate, but definitely indulgent--partly, I think, because of the awareness that that's not how one is "supposed" to eat it.

[grouchydairy]

charsiu and siu yuk

[sacredwhores]

Herman Yau - The Untold Story (1993)

[dodgebolts]

I'm sure cs:go has an awesome competitive scene but at the same time I see clips from the top cs:go tournaments and it makes me feel like I'm 12 again getting recommended shit on youtube like the graphics have not changed at ALL since I was a kid lmfao

[daily-deliciousness]

Slow roasted crispy pork belly (siu yuk)

[petermorwood]

You seem to know your way around the kitchen, at least a whole lot more than I do, maybe you can help me out? I bought a pound and a half of Chinese crispy pork (not char siu, the other kind, with the golden crispy outer skin, usually hanging in the window), but it turned out to be tough and salty (this from a highly rated place). Any way to fix it so it’s not so tough? I guess the saltiness can be remedied by stir frying/reheating slices in something bland.

I've never bought this cut of meat and haven't a clue what to do about your situation, so rather than suggestions which might only make things worse, I'm throwing it out for other advice.

Tough and too salty, can anyone help?

I'm guessing, per an image search for "golden crispy outer skin, usually hanging in the window: that it's Siu Yuk roast pork belly (燒肉), which looks like this:

[baddawg94]

Anita Mui

Michelle Yeoh

Maggie Cheung Man Yuk

1993’s “The Extecutioners”

Produced & Directed by Johnnie To & Tony Ching Siu Chung

[mechanicalriddle]

trying to fucking make siu yuk

[sikfankitchen]

Crispy Pork Belly! 😋 Extra crispy skin with juicy succulent meat!

[outragedtortilla]

charsiu and siu yuk

[furyxiv]

I'm sad and pork belly is cheap. May as well try making Siu Yuk

[grouchydairy]

charsiu and siu yuk

[sacredwhores]

Herman Yau - The Untold Story (1993)

[waitmyturtles]

Hey thanks for mentioning me on your reblog regarding Hainanese Chicken Rice/Khao Man Gai/Nasi Ayam Hainan! So much deliciousness all around; I'd only just eaten and was feeling hungry all over again! 🤤 Can't wait for Moonlight Chicken to premiere... Planning to get some chicken rice for the watch-along. 😋 Will be thinking of you and your posts at the same time!

Oh my goodness, thank YOU for reading and for the wonderful video suggestions! (If folks out there are reading this and are intimidated by making HCR/KMG/NAH at home -- don't be intimidated! It's SO doable.)

(Also, just want to add, since I didn't in my original post, that nasi ayam Hainan is the Malay phrase for chicken rice -- nasi being rice, ayam being chicken, and Hainan being the locale in China where this dish originated.)

Even while I'm saying that this is a totally doable dish for home, one thing I've been reflecting on before the premiere is that when you're at a stall in, say, Kuala Lumpur (KL for the homies) or Singapore or Bangkok -- you don't see the hours and hours of work that vendors expend before they open up and sell out. I kinda wonder if that's going to be implied in Moonlight Chicken -- we'll see.

In fact, speaking of that -- a major reason why I wanted to write so much about khao man gai/nasi ayam is because I want to try to pinpoint, for non-Asian viewers, the incredible cultural crossroads that dishes like HCR/KMG/NAH have on our Asian communities. Like I mentioned in my reblog -- it seems like Earth's character, Jim, is going to get some shit from his people about wanting to be a vendor. (Let alone that he'll be the HOTTEST khao man gai vendor in the HISTORY of the PLANET, but let me leave that alone for a sec, HA) --

Since I haven't LIVED lived in SE Asia, I can't quite comment on the immediate implicit bias that folks in those countries may have towards vendors. What I know, from my side, having been to Malaysia and Singapore extensively in my life, is how we as customers engage with the vendors. We might try to get to a stall at 7 am, before that vendor sells out of the thing they're famous for (nasi lemak, nasi ayam with siu yuk, etc). But I'm not related to the vendor, I'm not family to the vendor. AND, since I don't live in, say, Malaysia -- like, if I saw that vendor at, say, the bank or a department store -- what would be my immediate implicit bias towards that person? Has society conditioned me to look a certain way at a person FOR BEING a vendor?

I'm hoping that Moonlight Chicken offers that commentary, because I'd like to learn it, and I might even ask my cousins about their thoughts on this. But anyway, I wanted to write my khao man gai post because this dish really offers a huge GATEWAY to a slice of SE Asian culture that honestly, we as Westerners are far removed from. Just going to, say, the local pasar malam/night market near your neighborhood in Malaysia. That alone speaks VOLUMES for how one lives their life in SE Asia.

The fact that people will stumble into Jim's place, drunk, eating khao man gai.... that Mix's character will stumble in there, too. What brought him there? (I mean, it's OBVIOUS, duh, but) It's not just Jim that'll bring Wen there -- it happens to also be the dish, and it'll be absolutely understood and implied by the audiences in Thailand and elsewhere in SE Asia that khao man gai is the most delicious and satisfying thing ever to eat after a night out. I wanted to try to get folks to feel that in my post. It has so much cultural significance, I can't even scratch the surface of it. (Sorry, @telomeke, I went on and on again, HA!)