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Siu yuk (燒肉) is Cantonese roast pork belly, prized above all for its crackling: a slab of seasoned belly roasted until the skin blows up into a shattering, blistered golden crust over layers of rendered fat and tender, salty meat. A pillar of the siu mei (Cantonese roast-meat) tradition, it hangs in the windows of Hong Kong and Guangdong roast-meat shops beside char siu and roast duck, and is chopped to order into bite-size cubes served over rice or as part of a mixed roast platter.