Siu Yuk Chau Sei Gwai Dau
燒肉炒四季豆·(siu yuk chau sei gwai dau)
The Chinatown Commute: Siu Mei Hacks and Leftover Alchemy
It’s the day after the Chinatown run. That styrofoam box of siu yuk—crispy, salty, five-spice roast pork belly—was heaven yesterday. Today, the skin is soggy and the fat has seized in the fridge. This is grandma’s secret weapon: pure leftover alchemy. You throw that day-old pork into a hot wok, render out the deeply spiced fat, and use it as the magic cooking oil for a mountain of green beans. No messy restaurant deep-frying here, just a quick steam-braise that leaves the beans perfectly tender, wrinkled, and slicked in an irresistible savory sauce.
Before you start
Wash and trim the green beans.
Snap off the tough stem ends, pull down to remove any fibrous strings, and cut them into 2-inch lengths so they are easy to pick up with chopsticks.
Prepare the slurry.
Mix the cornstarch and cold water in a small bowl before you begin cooking so it's ready to go when you need to thicken the sauce.
Ingredients
- fresh green beans1 lb
- leftover Cantonese roast pork belly1/2 lb
- garlic3 med cloves
- shallot1 med
- fresh red chili1 med
- neutral cooking oil1 tbsp
- premium oyster sauce1 tbsp
- light soy sauce1 tsp
- sugar1 pinch
- water1/2 cup
- cornstarch1 tsp
Method
- 01
Awaken the pork.
Heat a wok or large heavy-bottomed skillet over medium-high heat with the neutral oil, adding the minced garlic, sliced shallot, chili, and cubed pork once the oil is shimmering.
- 02
Render the spiced fat.
Let the pork sit undisturbed for 30 seconds to coax out the cold, solid fat, then toss until the garlic is intensely fragrant and the pork edges start to crisp.
- 03
Blister the beans.
Crank the heat to high, drop in the green beans, and toss vigorously for 1 to 2 minutes so every bean is coated in the aromatic, pork-flavored oil.
- 04
Execute the steam-braise.
Add the oyster sauce, light soy sauce, and sugar, toss quickly to prevent burning, then pour in the half cup of water and immediately cover the wok with a tight-fitting lid.
- 05
Let it ride.
Steam vigorously for 4 to 5 minutes without lifting the lid, allowing the trapped steam to transform the beans from raw and squeaky to tender and wrinkled.
- 06
Thicken and serve.
Remove the lid, give the cornstarch slurry a quick stir to recombine it, and pour it into the wok. Toss continuously for 30 seconds until the sauce turns glossy and clings tightly to the beans and meat, then serve immediately.
Notes
Sourcing the pork in suburbia.
If you don't have access to a Chinatown deli counter, use thick-cut, unsmoked pork belly or high-quality slab bacon. Par-boil it, slice it, and pan-fry it with a pinch of Chinese five-spice powder to approximate the authentic fat profile.
Equipment reality check.
Carbon-steel woks are traditional, but if you're cooking on a flat electric or induction range, a wide, heavy-bottomed cast-iron skillet retains heat far better when you add the water for the steam-braise.