The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat) shop – should be from the belly, with a nice layering of fat, or from the more flavourful but less meaty rib ...

Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

An especially popular pork-based rendition from the country is called char siu. This Cantonese classic is popular throughout ...

Take the siu yuk out of the fridge and scrape off ALL the salt on the pork skin. Pat dry with kitchen roll again all over ... Put the tray into the oven and let it roast for 2 hours (siu yuk).