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Monday, May 16, 2011

Crispy Roast Pork Belly [Siew Yoke] - 脆皮燒肉

Roast pork or siew yoke is getting expensive these days. In Penang the prices ranges from RM 40.00 to more per kilogram depending on where you purchase them. I searched through some of the food blogs and I was happy to come across a recipe from Reesekitchen which is quite simple for a first timer like me. I gave it a try and it turn out as above. Since I am using a small oven, I have to cut up the piece of pork belly [1 kg] into 3 pieces. The result was encouraging.
I can't remember whether I followed exactly the recipe but below are the ingredients and method that I have written down.
1 kg pork belly [the flatter part]
1-2 tsp salt
1 tbsp Chinese cooking wine
2 tsp 5 spice powder
a few cloves garlic - smashed
200 gm coarse salt - for the skin when roasting 

  1. Wash pork belly pieces. Scald in hot water for 1-2 minutes. Clean and pat dry. Pierce the skin all over [I used a BBQ skewer]. Turn over and make a few slits across the meat lengthwise. 
  2. Mix together salt, Chinese wine, 5 spice powder and garlic. Rub mixture all over the meat side. Do Not marinate the skin side. Once the meat side is evenly rub with marinade, place on a flat plate, meat side down and skin side up. 
  3. Leave meat to marinate in fridge for 1-2 days uncovered. This is to dry the skin and get the meat well marinated. 
  4. To roast pork, preheat oven at 250 degrees C for 10 minutes. Bring meat to room temperature. Place meat pieces [skin side up] on roasting rack on top of a foil covered baking tray. This is to collect the oil drippings and for easier cleaning after roasting. Cover skin evenly and fully with coarse salt.
  5. Place roasting tray in the middle level of oven to ensure even roasting. Roast for 25 - 30 minutes. Remove meat from oven and discard the salt from the skin. Return meat to oven but put on the top level to roast for a further 25 - 30 minutes [can alter heat to top only].
  6. In between roast, it is okay to open the oven and dab oil from skin. Continue roasting till the skin is slightly burnt. This is to get a crispier skin.
  7. Remove meat from oven and scrap off the burnt skin with a serrated knife. Above photo showed the burnt skin already scraped off. 
  8. Leave to cool for 10 - 15 minutes before slicing to serve.


yt said...

Thanks for detailed explanation of your method. Most blogs dont explain the intricacies of their methods. Please continue on your kind work

Kimmy said...

yt, glad you find it useful. I tried to simplify the methods and highlight the tips to make the roasted pork. So far it turns out well. The only thing that puts me off preparing roast pork is cleaning the oven lol. I don't mind if someone can clean it for me, haha.

Jane said...

Thanks for showing the method.
But how to make the sweet sauce that goes with this roast pork?
Anyone can tell me?

Kimmy said...

Hi Jane, this roast pork tasted good without the soy sauce. If you like to cook the sauce, please look up my post of Waxed Meat Rice Casserole. There is a soy sauce recipe but you need to add more sugar.

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