? Crispy Chinese Roast Pork ?

The belly dish is most likely a redcooked pork belly, then given a roast or deep fry to render more fat and crisp it up. It's an excellent dish and red cooked dishes deserve a lot more attention than they get. Shoulder could be treated this way too, particularly with the skin on if you want crisp skin. I'm a big fan of red cooked chicken wings too.

The pork shoulder is often used to make various roast pork dishes and would be a good choice. You can find it both skin on and skin off. I've never found pork skin to my liking so if you want crackly pork skin, I don't have a lot to offer for advice there, just what I've read.

Of course you can make pretty good char siu with strips cut from the pork shoulder as well. Lots of recipes recommend leaner cuts, but the result isn't as moist as from the shoulder.

Red cooking is best if you can devote some freezer space to a gallon of broth that you'll reuse over the years. Of course, you can mix up a batch of broth and then discard it afterwards, but they get better with use. And there are some shortcut broths that get used too for things like soy sauce chicken.

Tell us more about what you're wanting to do, and what cuts interest you for doing it.

http://books.google.com/books?id=eIIrRUHGJawC&pg=PA148&lpg=PA148&dq=chilled+red-cooked+beef&source=bl&ots=F3_c2AQXuC&sig=DjVtCAPERca4EIJ7xvIEvWSmCzM&hl=en&sa=X&ei=8BQoUMy1K7SGiQLPk4CwDA&ved=0CDkQ6AEwAQ#v=onepage&q=chilled%20red-cooked%20beef&f=false Scroll down that linked book page and you'll see my favorite red-cooked broth base. The only thing I'd change is to reduce the star anise some.

Darn, that link keeps jumping to chicken even though it says beef. I'll work on gettin the link to work right.

The golden color on that pork looks like annatto oil.... here's a Vietnamese recipe: 

http://www.vietworldkitchen.com/blog/2010/03/crisp-roasted-pork-belly-recipe-thit-heo-quay.html

I think you can make a good dish that way yes though some would quibble as to if it is still Siew Yuk. Don't let that stop you.

For clarification, the Chinese have a high textural interest in their food and would find the play of crisp skin against the soft fat with the chew of the meat.

When I was looking at recipes I saw this one: http://rasamalaysia.com/pork-belly-recipe-siu-yuk/  I have no idea what's in the spiced ginger powder. That was a new one to me.

There's a lot of variant spellings of Chinese food. There's been greater consistency since about 1980 with some new laws and standards within China on pinyin. Think about the switch from Peking to Beijing.

Could be a boned out hock or 1/2 leg. Butts or shoulder is good for oriental cooking, as even are the end flap on the ribs

Since the leg of the animal goes through a lot of exercise it usually is tougher.Thats why most legs of anything are roast, boiled, steamed or smoked and cured. Butt or loin woulsd be more tender. You want some fat on it. I love dim-sum. Take all the trim from the meat grind it add scallions some egg white to bind  and spices wrap in won ton skins  egg wash then deep fry. Yum Yum can also be used to fill dim_ sum .

Next time you have a party, set up a chinese dim-sum and dumpling bar with assortment of dumplings and fillings.. It's good, people enjoy, its easy to keep hot and its inexpensive. put out sauces and dips with them  wassabi, ponzu, hoisen, orange pineapple duck sauce, terriaki, oyster etc.

Kaneo, Buon Giorno, Good Morning,

"Drool on the Computer,  photo of your Pork " ...

I would like your recipe when you have a free moment ...

Thanks for posting ...

Margi. 

Use the belly for this.  The leg skin is a lot tougher.  The technique is not difficult.  I like to use plain salt on the skin and roast it in the oven on a rack.  There will be a lot of smoke so put a little water in the drip pan.

My mom likes to do it in one of those tabletop convection broilers.

Love you description   ""The Desert""  Be grateful you have little humidity, here you sweat from morning till night, but I guess it keeps your pores clean?