DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 11

Recipe: Hassle-Free Roast Pork (Siu Yok) (with perfect crackling!!!)

Who doesn’t enjoy and love the crispy crunchy skin of roast pork? Some of us will frown on the facts that it is time consuming and a lot of hard work is involved (poking, poking and more poking!!!) to make a “perfect” piece of roast pork. Worst of all, we sometime failed big time…. the skin turned out to be chewy instead of crunchy!!! 😦 😦

My family loves roast pork and when I came across this new way of making this dish, I was certainly skeptical. Why? Using milk and wine, and best of all… No poking involved!!! I have tried this method several times and each time it yields a perfect crackling. It is important to make sure that the skin must be DRY, DRY DRY!!! The crackling was still crunchy after a couple of hours. I have even used pork rinds only to experiment on this method and I have shared a photo of the crackling on some Facebook groups which has aroused a lot of interest on how to cook it. This is why I am so happy to share this recipe. Try it, you will definitely not regret it.

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Serves 4 people

Ingredients:

1 slab of pork belly (500g)

1 bulb of garlic

1/2 cup milk

1/2 cup dry white wine

1/2 teaspoon oil

Sea salt

 

Seasoning for the meat:

1tablespoon of salt

½ tablespoon sugar

½ teaspoon Chinese five spice powder

½ teaspoon of white pepper
Method:

  1. Rinse pork belly slab and pat dry with paper towels. Make sure the whole slab is DRY.
  2. Combine the seasoning for the meat in a small bowl.
    20160330_172632
  3. Rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel.
  4. Leave the pork skin side up and uncovered in the fridge for at least 6 hours or preferably overnight. Remove from fridge just before cooking
  5. Pre-heat oven to 130°C to 150°C, depending on your oven (for mine I preheated to 150°C)
  6. This is an optional step. Score the skin across with a sharp knife (not too deep), about 1 cm apart. This will make the cutting easier after the meat is cooked.
    7 Rub the oil on the skin.
  7. Rub the oil on the skin.
    8 Rub sea salt on the skin until you see a visible layer on top
  8. Rub sea salt on the skin until you see a visible layer on top.
    20160330_172624
  9. Slice a ¼ off the top of the garlic and place it in the baking tray. (I used cloves of garlic, it still works well.)
  10. Then pour in the milk and white wine.
    20160330_172915
    11 Place the pork on top of the garlic. (choose either one)
  11. Place the pork on top of the garlic. Make sure the skin does not come in contact with the liquid. The belly flesh, however, would be immersed/in contact with the liquid at this point.

    12Wrap the baking tray with aluminium foil 12 Wrap the baking tray with aluminium foil
  12. Cover the baking tray with aluminum foil, making sure the tray is tight but doesn’t touch the skin of the pork. Otherwise, salt won’t dissolve and will form a salt crust instead of crackling.
  13. Bake in oven for 2 hours.
  14. After that, remove the foil and increase the heat to 240°C. Bake for a further 20 to 30 minutes or until skin has completely crackled.
    20160330_193117
  15. Remove meat from tray and leave it to rest for 15 minutes before carving. Serve with chilli sauce as mentioned in my earlier Roast Pork recipe.

 

Happy Crunching!!!

 

Note:

  1. Rubbing the rind with a little olive oil aids in the quest for crackling.
  2. Rubbing the salt into the rind is to draw the moisture out of the rind, enabling crisp crackling.
  3. It is actually quite common to cook pork in milk. (It brings out the sweetness.)
  4. You may use either 1 cup of wine or 1 cup of milk according to your preference.
  5. Sitting the pork on a bed of garlic just does something magical to the flavours.
    20160405_204127
  6. If you can buy some extra rinds from the butcher, this will be a bonus for yourself and your guests. Apply Steps 1, 4, 7 to 8. Use a bigger tray if you are baking with your slab of meat. Add more bulbs of garlic to ensure that the rinds sit on top of them and do not touch the liquid.
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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.

11 Comments

  1. Foong says

    Hi, thank you for the interesting recipe. May I ask, what is ‘making sure the tray is airtight but doesn’t touch the skin of the pork.’ This refers to the baking tray ? Make it airtight using the aluminium foil ?

    Like

    • Hi Foong, that would be a yes to both questions. Please refer to the new photos that we have added to the post to get a better idea. I hope that helps. Happy cooking! 🙂

      Like

  2. Angeline says

    Hi,
    Do you still need to wrap with foil during 2nd round of baking?
    Thanks

    Like

    • Hi Angeline, cover the baking tray with the foil for the 1st round. Please refer to the photos which we have just added. For the second round, remove your foil completely. I hope this helps. 🙂

      Like

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

    • Hi Anna, as stated in the recipe, the milk brings out the sweetness of the pork. When you cook the pork, the belly flesh would come in contact with the liquid but make sure that the skin does not come in contact with it. Happy Cooking! 🙂

      Like

  4. Linda says

    Hi, can I just use wine instead of milk and wine as we have family members who does not like the smell and taste of milk. ? Thank you.

    Like

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