Comments on: Chinese roast pork (siew yuk)

By: Marc Matsumoto

Marc Matsumoto — Tue, 01 Nov 2022 01:56:46 +0000

In reply to Kevin. Hi Kevin, this was from so long ago (15 years ago) I can't remember exactly, but it looks to be about 5 pounds.

By: Kevin

Kevin — Tue, 01 Nov 2022 01:46:35 +0000

how many pounds of pork shoulder do you normally cook with for this recipe

By: Marc Matsumoto

Marc Matsumoto — Sun, 25 Aug 2019 04:12:18 +0000

In reply to Betty. Hi Betty, the sauce is just minced scallions, ginger, salt and vegetable oil. Enjoy!

By: Betty

Betty — Sun, 25 Aug 2019 04:08:20 +0000

Do you have the recipe for the dipping sauce? Great recipe. Thanks!

By: Marc Matsumoto

Marc Matsumoto — Fri, 08 Feb 2019 12:12:44 +0000

In reply to Jabman. Hi Jabman, hope you enjoyed it!

By: Jabman

Jabman — Fri, 08 Feb 2019 01:17:59 +0000

I am very disappointed with this recipe because I am impatient and want it NOW! I am not sure I am able to wait the time this roast needs to cook, but I will give it the old college try. I know from the pictures and comments that the wait will certainly outweigh the frustration of waiting.
Thank you all for this wonderful recipe and comments.
JAB

By: Marc Matsumoto

Marc Matsumoto — Mon, 08 Sep 2014 07:28:00 +0000

Glad to hear you enjoyed the pork! You could try making the same sauce with vinegar instead of the sesame oil for a lighter version, but I love the idea of serving it with apple sauce (maybe with some 5 spice instead of cinnamon?).

By: JvC

JvC — Mon, 08 Sep 2014 07:03:00 +0000

Hi Marc. I bought a pork shoulder not really knowing how to cook it and following the success of your Masoor Dal I searched for a pork recipe on your website and came across siew yuk. Finger licking good! Although I found the dipping sauce too oily with the only liquid coming from the sesame oil. Maybe I'll add some ketjap manis next time as the pork is already salty enough, so made some apple sauce as well. Keen to try more of your recipes now! John

By: Marc Matsumoto

Marc Matsumoto — Mon, 25 Nov 2013 01:25:00 +0000

Hi Dedy, I've never done this with boar, but typically boar is much more lean than pork. Given the long cooking time, if you don't have the fat the meat might get dried out.

By: dedy oktavianus

dedy oktavianus — Sun, 24 Nov 2013 13:12:00 +0000

i can barely hear the cracking skin when i eat that lusciuos delicious siew nyuk......
even i'm not a chinese descent, i just ovin it, never made with shoulder but only the belly....
btw, do you think this recipe suits for a junvenile wild boar????