Have been making Siew Yoke umpteen times but never seem to update my post all this while. I used the similar recipe as in this [see post] but this time I omit the coarse salt step.
This is specially prepared for my MIL. She loves to buy Siew Yoke. Hope this one is up to her expectations.
Ingredients
1 kg pork belly [the flatter part]
2 tsp salt
1 tbsp Chinese cooking wine
2 tsp 5 spice powder
a few cloves garlic - grated
1 kg pork belly [the flatter part]
2 tsp salt
1 tbsp Chinese cooking wine
2 tsp 5 spice powder
a few cloves garlic - grated
- 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.
- 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.
- Leave meat to marinate in fridge for 1-2 days uncovered. This is to dry the skin and get the meat well marinated.
- 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.
- Place roasting tray in the middle level of oven to ensure even roasting. Roast for 25 - 30 minutes. Remove from oven, turn oven to top heat. Dab excess oil on the skin with kitchen towel.
- Return meat to oven, put on the top level to roast for a further 25 - 30 minutes. It may take longer time depending on each individual oven [about 45 minutes for it to crack nicely and stay crispy for long time].
- In between roast, it is okay to open the oven and dab oil from skin with kitchen towel. Continue roasting till the skin has cracked up and slightly burnt. This is to get a crispier skin.
- Remove meat from oven and scrap off the burnt skin with a serrated knife. Above photo showed the burnt skin already scraped off.
- Leave to cool for 10 - 15 minutes [skin side facing up] before slicing to serve.
Hi Kimmy, yr siew yoke looks yummy. Is the skin hard? I tried yr Balinese roast pork n it was crispy and tasty. But on my second try it was not so good. The skin was crispy but hard, not as "fluffy" as those store bought. Could it be the skin thickness play a part? I tried a few times n they always turned out crispy but hard. Any tips? Thks
ReplyDeleteKimmy, I love siew yoke! Last week only I bought from the supermarket pork shop. Somehow I feel that it is too tedious to do it at home even though when I look ate your recipe it seems simple enough.
ReplyDeleteKimmy, great tips for doing a pork belly - I will have to try again. Cheers from Carole's Chatter
ReplyDeleteHi Madeline, I think the skin thickness does play a part but don't be afraid to roast the skin until it's charred. Just scrap off the burnt part with a serrate knife and you will get very crunchy and crispy skin. If it looks like big blisters, it it crispy but hard.
ReplyDeleteHi Phong Hong, it's the satisfaction that counts when making own siew yoke. You actually lost about at least 300 gm of the meat weight from 1.2kg. Cost wise you don't save much, hehehe!
ReplyDeleteHi Carole, you're welcome, I'm just sharing my experiences. Do try and you may like it.
ReplyDeleteBTW Madeline, don't worry if the skin is hard. Use it to braise with preserved vegetables or with taucheo and soy sauce with yam etc. Your family will love it.
ReplyDeleteThanks Kimmy for your tips, will try again:)
ReplyDelete