DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 9

Recipe: Crispy Roasted Pork (Siu Yuk/烧肉)

Though Crispy Pork Belly (or commonly known as Siu Yuk) is a Cantonese dish, it is not only popular in Asia but also in many parts of the world. We cannot deny that we enjoy the crispy skin and the juicy tender meat of this dish. (Drooling already….) As Siu Yok has always been one of my daughter’s favourite dishes, it is obvious that I will definitely make it at home.J

This dish is commonly known as “roasted pork” or “roasted meat” (Chinese: 燒肉, Mandarin:        shāoròu, Cantonese: siu yuk). It is worthwhile trying to prepare them yourself as it is delicious and great as a party dish; it will also be a hit for Chinese New Year. Nothing beats a homemade roasted pork. The advantage of making Siu Yuk at home is you can control the level of saltiness. So let’s begin! Crunch! Crunch!

I just made this dish yesterday without scoring the skin. After baking for about 25 minutes in the oven, I just took out the piece of pork belly and started poking on the skin with my fork and then continued roasting. Repeating this process every 10 minutes till the skin is crispy.

Once you have tried this recipe, we hope that you could provide us with some feedback / comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page  or subscribe to our blog via beyondnorm.com to get the latest updates.

 

EQUIPMENT

Fork

Sharp knife

2 small bowls

1 roasting tray

Kitchen paper towel

 

INGREDIENTS

20141029_122419

Around 900g to 1 kg pork belly

2 teaspoon baking powder

2 tablespoon of salt

 

Seasoning for the meat:

2 tablespoons of salt

2 tablespoons of cooking wine

1 tablespoon sugar

1 teaspoon Chinese five spice powder

1 teaspoon of white pepper

 

INSTRUCTIONS

  1. Rinse pork belly slab and pat dry with paper towels. Make sure the whole slab is DRY.
  2. Use sharp knife (or anything similar) to poke some holes on the rind. The more the better and the denser the better! (I usually ask the butcher to do this hard job!) If you cannot poke the holes on the rind do not fret, you can still do so later in the baking.
  3. Combine the seasoning for the meat in a small bowl.
    20160209_101417
  4. Rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel.
    20160209_131952
  5. Combine the baking powder and salt in a small bowl and rub on the skin. Place pork belly on a plate, uncovered, skin side up and let it marinade for a few hours or preferably overnight in the refrigerator. The purpose is to dry the skin thoroughly and also to allow the marinade to seep into the meat.
  6. Scrape the dried up baking powder off the skin before baking.
    20160209_170938
  7. Bake the pork belly in a preheated oven of 200°C for 25 minutes to get the blistering on the skin started.
  8. By this time, the skin will be softened and you can see some blistering on the skin. Using a fork (or anything similar), poke as many holes as you can on the portion of the skin which is still soft. You can take out the pork belly every 10 minutes or so and continue to poke as many holes as you can so that the skin will crack nicely.
  9. Return pork belly and roast at 200°C (392°F) for another 60 minutes, or until the skin is roasted to crispy perfection.
  10. Once it is cooked, please place the cooked pork on a wire rack and allow the meat to rest for about 15 minutes before cutting. Do not cool the pork in the oven otherwise the skin will no longer be crispy but tough.
    20160209_190726
  11. Serve the cut roasted pork with white rice and chilli sauce for dipping. (Please see note)

 

Note:

  1. Bear in mind that meat has a mind of its own (Hahaha) and once in a while it might not turn out the way you wanted but most of the time they are perfect… crispy, tender and juicy. Don’t cook this dish when you are hard press for time.
  2. The amount of seasoning given above is just a guide.
  3. I have made the following chilli for dipping the roasted pork:

20160209_190745

FOR THE CHILLI SAUCE

Juice of ½ a lime

2 tablespoon chicken stock (optional)

4 tablespoon Sriracha chili sauce (Mind you this is very spicy. If you do not have Sriracha chilli sauce you may use other chilli paste or sauce.)

4 cloves garlic (finely minced or pounded)

½ inch ginger (finely minced or pounded)

1 tablespoon sugar

A good pinch of salt (to taste)

 

Combine and mix well.

 

This chilli sauce goes well with steamed chicken or char siew too!

Advertisements
This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

by

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

9 Comments

    • Hope you try it! It is not too difficult, just follow the steps in the recipe. 🙂 The important part is to ensure that the pork belly is not too lean and the skin must be very dry. It is worth the effort. Let us know how it goes after making the dish! 🙂

      Liked by 1 person

  1. Pingback: Recipe: Poon Choi / Pen Cai (盆菜) | Beyond Norm

  2. Pingback: Recipe: Poon Choi / Pen Cai (盆菜) – Method II | Beyond Norm

  3. Pamela Hong says

    Skin turned up real crispy😊 but found the meat part is too dry when I put it overnight in the refrigerator. Will try and wrap up the meat part the next time.

    Like

  4. Pingback: Recipe: Hassle-Free Roast Pork (Siu Yok) (with perfect crackling!!!) | Beyond Norm

  5. Pingback: How-To: Chinese Greens with Garlic Oil and Oyster Sauce (油菜) | Beyond Norm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s