What is Roast suckling pig?

Siu Yuk | Traditional Pork Dish From Guangdong, China | TasteAtlas

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Pork Dish

Roast suckling pig (Siu yuk)

(Roast suckling pig, 燒肉, 燒豬, 燒乳猪, Shāo ròu, Sīu yuhk, Shao zhu, Siu jyu)

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin.

Traditionally, the meat is served as it is, but it is sometimes accompanied by either hoisin sauce or soy sauce. Since it is a known fact that the Chinese have many beliefs, in Hong Kong siu yuk is often oferred to the Jade Emperor (the first god in Chinese culture) in order to celebrate a movie's opening, hoping that the movie achieves great success in the cinemas.

The dish is often garnished with pineapple or cucumber slices, placed in a red box and wrapped with red wrapping paper, for additional luck.

Guangdong, China

WHERE TO EAT The best Roast suckling pig (Siu yuk) in the world (according to food experts)

CNN Travel and 8 other food critics.

"The perfect crunch, pork and fat combination, perfectly diced and layered with crunch, pork and fat."

Melissa Tse and 4 other food critics.

"This was by far better as the the suckling pig skin was super crispy while the glutinous rice was flavorful with an al dente texture."

Kelly Yen and 4 other food critics.

"They make the best roast suckling pig in the world. Period. There is none of that porky smell that is associated with either unfresh or cooked poorly."

Maureen Ow and 4 other food critics.

"The crispy roast pork has a crackling crispy skin and a lovely tenderness too."

The World's 50 Best Restaurants and 2 other food critics.

"Highlights include crispy suckling pig with caviar."

Matthew Amster-Burton and 3 other food critics.

"I quite enjoyed the crispy roast pork belly at the Tai Hing chain."

David Rosengarten and 2 other food critics.

"Hong Kong’s best? Suckling pig in glorious strips on top of merely excellent roast pork at Yung Kee. I decided that the profoundly porky suckling pig — with crackling skin outside, melting meat below — is one of the best bites in Hong Kong."

Hazel Lam and 2 other food critics.

"This plate of mixed roasted goose and siu yuk (roasted pork) was awesome. The siu yuk was crispy and thick with the heavy salty taste in it."

Chengy Wong and 4 other food critics.

"Highly Recommendable: BBQ Pork with Rice. A definite must-try if you’re in Macau!"

Steve Schechter and 2 other food critics.

"I loved it – much less fat than usual, which I think is great but I suspect locals prefer it with more fat – and the skin was just an amazing color and texture."