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

Join the Canto Cooking Club: bit.ly/3Jx2HXg [Our Lunar New Year launch sale ends Jan 31st!] For those of you who are super curious and passionate, if you want an expert (i.e. Daddy Lau) to walk you through, step-by-step, how to master Cantonese cooking, this is for you :) In the Canto Cooking Club, we’re not just giving you recipes. For less than the cost of takeout, we’re distilling my dad’s 50 years of experience into organized, easy-to-follow classes, teaching you how to set up your kitchen, how to use a wok, how to craft & improvise with different flavors, and more. If you want cooking to feel more effortless and intuitive, go to club.madewithlau.com/ to join now!

I made this today. It came out perfect. My husband thought I must've ordered takeout and was pretending I cooked it. Thank you so much. It made me feel more confident cooking for him.

Very interesting how your father explains the reasons behind everything he's doing. I feel like I'm gaining understanding, not just a superficial how-to. Thank you so much for sharing this knowledge!

Thanks Daddy Lau! My 12-year old American born son told me about this channel and we have been watching the videos all the times to make the dishes. We also went to ranch 99 together to get all the ingredients and follow Daddy Lau’s recipes. Sometimes we just said “hey, which vinegar did Daddy Lau use?” as if Daddy Lau was our daddy. My son is not very good at Cantonese and Chinese culture but he gets more and more interested after watching this channel. This channel not only preserves Daddy Lau’s recipes but also provide us audience a chance to bond with our family, share the cultures, and of coz learn Cantonese!!! I also like the way Daddy Lau talks as if he is talking to me as a respectable yet very friendly 長輩. He makes me feel home (esp my parents are not in the US with me). Thank you!

Papa Lau No.1 Cooking youtuber! 对粤菜的普及做出伟大贡献的传播者。我是浙江人，曾生活在广州，现在每天的菜谱都是跟刘爸爸学习粤菜！跟着刘爸爸的菜谱学习，你做出来的东西可以超越市面上卖的食物。非常感谢！

The best part of these videos is always when Daddy Lau sings his triumphant fanfare to the food…I love his excitement every time!

This man is the GOAT - i have done many of these recipes now and they match my father in law’s cooking who is a Hong Kong Chinese chef!

Thank you Daddy Lau. My father passed away long before he had a chance pass on his recipes. Now you get to be my honorary Chinese Daddy. :-)

You guys are all so amazing. Daddy Lau is a brilliant chef with a patient way of teaching, Mama Lau is such a sweetheart and super supportive, and you young'uns do so great with preserving and sharing the culture through these videos. Love you all!

I have a 15 pound slab of pork belly that I've been saving just to make this, but haven't had the confidence to do it. Definitely going to make it now!

Your dad's fanfare as he opened the oven was the highlight of the whole thing

Thank you for these videos! They make me smile throughout watching. I'm a cantonese born and raised in Germany and try to preserve some of my childhood dishes, which is difficult because my mother isn't very patient and doesn't like explaining. But these videos are great for reconnecting to my roots and understand more of my culture. It's even more fun to watch, as I get to listen to cantonese. I thank you so much for these wholesome videos. All the best to all to you.

What I love about this video, isn't the cooking. It is that I learned about Chinese people and your culture. Your dad loves you like every other dad across the world. He is not some "evil enemy Chinese person" our media can portray the Chinese as. He is a loving man, like the rest of us. Thank you for the video.

I love how your dad not only cooks by he, also explains why certain things need to be done

I'm currently in Hong Kong, and I can tell you that this is as authentic as it gets - looks and as far as I can tell - taste too ! Take a bow sir. Much love n respect. 💕

There are countless cooking tutorials on YouTube, but only your videos make me feel a father's love for his child.

Honestly, the best cooking show on YouTube, Daddy Lau's skill is incomparable!

I have finally managed to roast crispy pork belly after experimenting over a year following different methods shared on YouTube. I can now get the pork skin crispy consistently WITHOUT blanching it before hand, perforating it, caking a thick layer of coarse salt on the skin etc. What works for me is this - applying white vinegar TWICE between letting the pork skin dry standing in the fridge without covering for 2 days. The pork skin must dry sufficiently to feel hard to your hand specially near the edges of the skin. Roasting is done in 2 stages (1) low temperature for 1.5 hour at 150C with some water in a dish in the oven or use an oven with steam function (2) high temperature for 30 to 40 minutes at 220C (cover the sides of the meat with tin foil to avoid over browning/drying).

This is a seriously good recipe. I couldn't believe I managed to replicate the exact taste of store-bought roasted pork belly on my very first try. I used a convention oven which really seems to pop the skin well.

this would be the best instruction of the Cantonese BBQ Pork Belly ever. I followed 3 to 4 others but did not had this great result! Thanks for the great work form Lau's family and the team! Hope you all well and healthy! 我試過唔少其他燒肉做法，我覺得重點係一開始塊皮飛水，易拮窿好好好多！另一個重點就係肉味好好，唔咸亦唔會積晒五香粉係式，最神奇係無用過酒！但都一樣咁香無豬臭味。尋晚整左一次招呼朋友，大家都話非常好食，無人忍得住食多左好多！多謝劉師傅同劉氏一家，youtube團隊！祝大家新年進步身體健康！