My friend SiewLee, shared this wonderful video on making roasted pork (siew yoke, in Cantonese) in Aug 2014. Since then I have always made my own siew yoke, they are yummy just like those you bought from the hawkers or at Chinatown.
Here is the video link that she shared:
My interpretation
Ingredients:
ShaoXing cooking wine
Five spice powder
ground pepper
sugar - optional but I find that the meat taste nicer after bake.
Coarse sea salts
white vinegar
1. Marinate the pork belly with shaoxing cooking wine, pepper, five spice powder & some sugar.
2. Leave the pork belly with the skin facing up overnight in the fridge for at least 12 hrs. Do not cover, this will allow the skin to dry for the crispy skin after bake.
3. On the next day, take it out & prick the skin with skewers or with the tip of the knife. Prick as many tiny holes as you can. Only on the surface do not pierce into the fats.
4. Rub some white vinegar on the skin. Wrap it up with aluminium foil with the skin expose. Coat a layer (about 0.5cm to 1cm thick) of sea salts on the skin. This will also prevent burning on the skin.
5. Bake in a preheated oven at 200 deg C for 30 - 45 mins ( depending on the size of the meat).
6. Remove the pork belly from the oven & remove the sea salt from the skin. Undo the aluminium wrap. Sit the pork belly on the rack, with the aluminium foil at the bottom to collect the oil from grilling. Change the oven mode to broil / crispy skin / grill mode. Put it back into the oven for 10 - 15 mins until skin is crispy.
7. Once cooked, let the meat rest for 30 mins before serving.
8. Served with plum sauce / mustard sauce.
Bon appétit !
Chin's notes:
1. During the grilling process, may need to cover the skin with aluminium foil if the heat is too strong.
2. Serve with your favourite mustard / plum sauce
3. My first bake in 14 Aug 2014
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| My first bake of siew yoke |
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| A little burnt on the side. |
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| Coat with sea salts. |
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