The Crackling Snap
For siew yuk (roast pork belly), the skin is everything. It should be golden-brown and shatter like glass when you bite into it. If it is chewy or hard, it is a sign it has been hanging too long. The meat beneath should be seasoned well with five-spice powder and have a clear layer of fat that melts away.
Dark Sauce and Chilli
The rice shouldn't be an afterthought. Many stalls use a seasoned rice similar to chicken rice, which adds another layer of flavor. Always ask for a drizzle of the dark, sweet soy sauce. The chilli sauce here is usually sharp and vinegary, designed to cut through the heavy fats of the roast duck and char siew.
Quick answers
- What should I ask for if I like fatty meat?
- Request 'pua pui tan' for your char siew if you want a half-fat, half-lean cut. It is much more tender than the lean parts.
- Is the duck usually deboned?
- In most hawker stalls, the duck is chopped with the bone in. If you prefer it boneless, you might have to ask, though it is not always possible.