Crispy Pork Belly: The ULTIMATE Guide to Cantonese Siu Yuk (燒肉)

If there's one dish that truly encapsulates the rich tapestry of Cantonese cuisine, it’s Siu Yuk, the beloved crispy pork belly. This culinary masterpiece is characterised by its tantalisingly crunchy skin, succulent layers of meat, and a hint of aromatic savouriness that keeps diners coming back for more.

The process begins with a carefully selected cut of pork belly, where the balance between fat and lean meat is key to achieving the perfect texture. The skin is treated to a meticulous preparation—poked, scored, and often rubbed with a blend of salt and spices—ensuring maximum crispiness when rendered in the oven or a roaring hot pan.

Traditionally, the pork is roasted until the skin is transformed into the crackling we crave—golden, blistered, and irresistibly crunchy. Served with a side of sweet plum sauce or tangy vinegar, Siu Yuk isn’t just a meal; it’s an experience.

From street stalls to high-end restaurants, this dish represents the heart and soul of Cantonese gastronomy. Whether enjoyed in a bustling dim sum hall or as part of a celebratory feast, Siu Yuk promises a symphony of textures and flavours that is simply unforgettable. Dive into this ultimate guide and learn the secrets to creating your own crispy pork belly at home, so you can savour the essence of Cantonese cooking with every delectable bite.

Ultimate Guide to Cooking Pork Medallions in an Air Fryer

Pork medallions are a delightful cut of meat that shine when prepared correctly. The air fryer, with its ability to produce crispy exteriors while keeping the interior succulent, is the perfect appliance for this task. To begin, select good-quality pork tenderloin, trimming any excess fat before slicing the meat into medallions about 2.5 cm thick.

Marinating is essential for enhancing flavour—consider a simple mix of olive oil, garlic, thyme, and a squeeze of lemon juice. Allow the medallions to marinate for at least 30 minutes, or ideally a few hours, to absorb the flavours fully.

Preheat the air fryer to 200°C (around 390°F). Once heated, arrange the pork medallions in a single layer in the basket, ensuring they are not overcrowded to ensure even cooking. Cook for approximately 12-15 minutes, flipping halfway through, until the internal temperature reaches 63°C (145°F) for perfectly tender meat.

For an added touch, consider serving the medallions with a side of seasonal vegetables or a light salad. The result is a deliciously juicy and golden-brown dish that is sure to impress, showcasing the versatility of both pork and the air fryer.