Three Roast Meat:roast Duck, Roast Pork Belly & Char Siu Roast Pork 三烧（河粉/面/饭） Recipe

Prep and brine

Pat the duck dry with paper towels. Combine kosher salt and rock sugar. Rub the mixture all over the duck (inside cavity and exterior). Stuff the cavity with smashed ginger and scallions. Pour Shaoxing wine into the cavity and rub light and dark soy sauce on the skin evenly. Sprinkle five-spice and white pepper over the exterior. Tie the legs together.

Air-dry

Place the duck on a rack over a tray and refrigerate uncovered for at least 4 hours or preferably overnight to dry the skin. This helps crisp the skin when roasting.

Roast

Preheat the oven to 425°F (220°C). Place the duck breast-side up on a roasting rack in a roasting pan. Roast at 425°F for 20 minutes to set the skin, then reduce heat to 350°F (175°C) and roast for another 60–75 minutes for a 4–5 lb duck, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Spoon pan juices over the duck halfway through cooking.

Glaze and rest

Mix honey with hot water to loosen. In the final 10 minutes of roasting, brush the honey glaze over the duck to give a glossy finish. Remove duck from oven and rest 15 minutes before carving. Reserve drippings for sauce if desired.

Score and season

Preheat oven to 425°F (220°C). Pat the pork belly skin and meat completely dry. Using a sharp knife or skewer, prick the skin all over (careful not to cut into the meat) to allow fat to render and skin to crisp. Flip the belly and rub the meat side with light soy sauce, five-spice powder, white pepper, garlic powder (if using), and sesame oil. Let sit 20–30 minutes to absorb flavors.

Roast for tenderness

Place the pork belly on a rack skin-side up over a roasting tray. Roast at 425°F (220°C) for 30 minutes to render initial fat. Reduce temperature to 325°F (160°C) and continue roasting for 60–75 minutes until meat is tender and the internal temperature reaches about 160–170°F (71–77°C). If pan juices accumulate, carefully remove excess to avoid steaming the skin.

Crisp the skin

To crisp the skin, increase oven to 475°F (245°C) for 10–15 minutes, or use a kitchen blowtorch to blister the skin evenly until it puffs and shatters when pressed. Keep a close eye to avoid burning. Immediately brush the skin lightly with white vinegar while hot to help set the crackle. Rest the pork 10–15 minutes, then chop into bite-size slices with the crackling on top.

Make marinade and marinate

In a bowl, whisk together hoisin sauce, honey, light and dark soy sauces, Shaoxing wine, sugar, five-spice powder, minced garlic and optional red food coloring. Slice pork into strips about 1.5–2 inches thick and place in the marinade, turning to coat. Cover and refrigerate at least 4 hours, preferably overnight.

Roast or broil

Preheat oven to 425°F (220°C). Arrange marinated pork on a rack set over a tray lined with foil. Reserve remaining marinade. Roast 20–25 minutes, basting with reserved marinade every 7–8 minutes. For a slightly charred exterior, finish under the broiler for 2–4 minutes per side, watching closely to avoid burning. Pork is done when internal temp reaches 145°F (63°C) and edges are caramelized.

Rest and slice

Let char siu rest 10 minutes, then slice thinly on the bias into 1/8–1/4 inch slices for serving.

Prepare base (rice / noodles)

If using steamed rice, have hot jasmine rice ready. For rice stick (ho fun), separate noodles gently. For egg noodles, blanch briefly in boiling water (30–45 seconds) then drain. Heat a wok or large skillet over medium-high heat with 2 tbs neutral oil. Add sliced garlic and stir until fragrant (10–20 seconds). Add noodles or rice and toss with 2 tbs light soy sauce and 1 tbs oyster sauce. Stir-fry 1–2 minutes until heated through. Finish with 1/2 tsp sesame oil and toss with half the sliced scallions.

Assemble three roast meat

On a platter or individual plates, place a bed of rice/noodles (about 125 g per serving). Arrange slices of roast duck, roast pork belly (with crackling), and char siu pork attractively on top. Spoon any reserved juices from duck or char siu lightly over the meats for extra moisture and gloss.

Garnish and serve

Scatter remaining sliced scallions over the dish. Serve hot with optional sides of pickled vegetables, chopped fresh cucumber, or a small dish of soy-vinegar chili sauce. Provide extra honey or char siu glaze on the side if desired.