Both are good, but when faced with a choice, my vote goes to the simple roast pork, if for no other reason than the crispy, crackling skin. Because it’s roasted at a low temperature for hours, the meat is basted with the rendered fat, and the tougher connective tissue breaks down into soft gelatin, making the meat even more moist. With the delicately complex flavor of Chinese five-spice powder complimenting the rich, juicy meat and crispy skin, this roast comprises a simple feast, accompanied by steamed rice and a piquant dipping sauce. I picked up a picnic roast which was surrounded by a layer of skin and fat, and it was perfectly suited for this, but other cuts of pork, such as skin-on pork belly, should work as well. Please don’t try this with a lean cut such as a pork tenderloin, as you’ll end up with pork jerky. The cooking time may seem long, but there aren’t many ingredients, and once you’ve put this Chinese roast pork in the oven after breakfast, you can forget about it until dinner time, at which time a feast will await you. For the amount of effort put in, this Siew Yuk is ridiculously delicious. Crispy, savory skin provides a delightful textural contrast to the fall-apart meat underneath, redolent of Chinese 5 Spice. Serve it with some steamed rice and Chinese garlic green beans. I also like to make this Scallion Sauce to dip the meat in. It’s the perfect dish to make on a lazy winter afternoon.
📖 Recipe
