Roast Pork Belly also called Siew Yoke/Siu Yuk in Cantonese or Shao Rou in Mandarin. Is a fatty dish loves by most Chinese. Still remember my father loves roasted meat, if he got the chances he would buy roast pork belly, char siew and roast duck to add on to the table. My sisters, brother and I always like to eat only the salted portion of the meat and leave behind the crispy and fatty portions...which would finished up by my parent. Now we get older and I still love this roast pork belly, not just the salted portion but the whole of it.
Last year, saw many fellow bloggers homemade the crispy roast pork belly, at that point of time I told myself "I don't think I can do that!" This week, thinking of this dish and want to list this into my recipe collection, I try to look for more information, some used the recipe with an ingredient called nam yuk, I chose to use the recipe without it. My first attempt turned out quite nice, love the taste, the meat is tender and juicy, the crispy rind is crispy but still got room to improve! This is one of WT's favourite dish, he will be happy to see it when he comes home :)
Thanks Ann from Anncoo Journal for making the recipe easy for me to follow!
Don't want to waste the sauce, I marinated the side of the pork belly as well :)
Recipe adapted from Anncoo Journal
1kg Pork belly, clean and dry
1/2 tbsp Coarse sea salt
1/2 tbsp Sugar
1/2 tbsp Five spice powder (used 1.5 tbsps)
1 tbsp Rice wine (used Shaoxing)
Mix all the ingredients together in a bowl until well combined
1. Score the flesh part (not the skin) of the pork belly lightly in diagonal lines and rub in the marinade well.2. Place the marinated side down on a container so it can sit and absorb the flavors.
3. Use a skewer or satay stick to poke repeatedly on the skin, then rub more salt on the skin only. (I don't have the special skewer and used the satay sticks and...it really need lot of strength to poke thro' the rind...I don't think I did it well enough)
4. Marinate the pork belly uncovered for several hours or overnight in the fridge so that the skin will dry completely. (I placed it overnight in the fridge)
5. When ready to roast, pat dry any moisture left on the skin and place pork in the middle of the oven. Remember to place a foil and pan underneath to enable fat to drip into the pan.
6. Bake in the preheated oven at 180C for 45 mins then switch temperature to 200C for another 20 mins. (Bubbles appeared on rind after I switched the temperature to 200C) The skin will get slightly burnt and charred.
7. Once cooked, remove pork from oven, scrape off any burnt parts with serrated knife and leave to rest for 10 mins before chopping.
Looks at those tender juicy meat. Well done!ReplyDelete
wow, I like this....yummy yummy^o^ReplyDelete
Tze, your siew yoke looks very very good! Thumbs UP!! My hubby also loves this very much... better don't let him sees this.. 又要吵着要吃。。。呵呵。。ReplyDelete
Ah Tze, very tempting ah your siew yoke! I eat siew yoke once in a while too, but then I don't like the salted part and the fatty portions, so Ｉ only eat the lean part only, weird right?ReplyDelete
Propotion of the pork belly is very nice. Not so fat. The skin is indeed very crispy!ReplyDelete
Ah Tze, wow your siew yoke so tempting and delicious. I'm drooling......ReplyDelete
Have a nice day.
Oh my! I could finish the whole plate! Looks so delicious! Well done!ReplyDelete
wow, i cannot tahan seeing this already..saliva dropping..LOL! I must attempt it one day!ReplyDelete
My whole family love this dish...always fight for the skin and of course the winner is my elder daughter.ReplyDelete
Oh my! you have just reminded me I have not cooked this roast pork for a long time already...maybe I should go and get myself a nice piece of pork belly this weekend:D Yours really make me want to eat the whole plate!ReplyDelete
Ah Tze, its early morning and I am sitting down here for my fried beehoon (economy style) breakfast and browsing thru the blog. Wah, your siuyork immediately cought my eyes. Very suitable to go with my plain beehoon. hehe...ReplyDelete
I love the crackles they are my favorite part of the siuyork..yumyum
Oh, that crispy top of the pork looks so delish! Great dish, my friend~ReplyDelete
I absolutely love siew yok... gonna try to make this one day! (:ReplyDelete
Eileen, thanks! is crispy, is salty, is with fatty juicy meat :)
Edith, yummy yummy, want to try some :)
myme, hi, thanks for liking this dish!
Ann, 不怕不怕！再烤烧肉让你先生吃就是了 ：）
Min, lean portion is tender and juicy, not weird at all!
Vivian, thanks! Have a try!
Amelia, yes, this is easier than I thought! Have a nice day too!ReplyDelete
Joyce, haha! I can finished whole plate too :DD
Lena, have a try! is easier than what we think!
Yee Er, at this point of time only me and my hubby love this dish, Gabriel still say no no to this :P
Li Shuan, ok, packed it for you now :)
Lizzy, the crispy top worth the most for this dish!
Jasline, have a try! is yummy!
你大概烤了多少时间。。。我的是慢慢烤，因为怕烤不熟。。。但是一出炉就被扫光光了。。我家c sir最爱了 ：）ReplyDelete
Joelyn, 是180=45mins ， 200=20mins
looks crispy ~ =DReplyDelete
http://www.lonelyreload.com (A Growing Teenager Diary) ..
Love that crisp crust ;-)ReplyDelete
hi tze, i just realised one of your comments went into my spam box, dont know why but no problem I just read that. It's on my homemade kimchi, you asked about the gochujang paste, i got that from Jusco supermarket here, in the korean food section. If you would like to make them someday and if not available, let me know. Cheers!ReplyDelete
Looks so crispy !!! Yummy !!ReplyDelete
hi, I made this but the skin part is very hard. what's the reason?ReplyDelete
Delia, my first attempt was successful. Hard skin? I placed my pork belly on the middle rack and baked for 45 mins at 180C and 20 mins at 200C. The fatty oil was dripping all the way. Well some bloggers did mentioned that poking small holes on the rind is crucial to a crispy skin. hope this help.ReplyDelete