Thursday, February 2, 2012

DIY Crispy Skin Roast Pork (Siew Yoke) 烧肉

As I long as I  can recalled my previous Roast pork were not as good and successful  as this end result. 
The fact is before I upload any mouth watery  food, be it bakery. scrumptious dishes, desserts, snacks, there is a story behind it!  All hard work, time, passion,  labour of love, sweat, frustration and failure that I'd been through during  the food preparation. 
All I wanted is  to present the best food photos to tempt your appetite and for your eyes to enjoys the food.  The satisfaction and joys  knowing  that you  have benefit and love my food are beyond  description of words!   Thank you folks from the bottom of my heart!  \(^_^)/

These Roast Pork were a hit on the dinning table.  From the expression on their face, you know they really enjoyed the dish!

(Recipe adapted from Famous Cuisine Issue No. 41 with some alternation.) 

2 kg pork belly (with skin)
2Tbsp salt

Seasoning - Mix well
1 large clove of  smashed garlic paste
1.5 cubes of Chinese Red Fermented Bean curd (Nam yee 南乳)
1  1/2 Tbsp Shao Shing Cooking wine
4 to 5 tsp  of  aromatic spice 
1 tsp of sugar

For brushing on the skin of pork

3  Tbsp Rice Vinegar

  1. Rinse the pork belly and pat-dry, score few slits on the meat side with a knife about 1cm deep into meat.
  2. Rub the seasoning mixture onto meat and in the slit, make sure to massage and marinate all over the meat part.
  3. Overturn the pork and rub the salt  all over  the skin part only.
  4. Place the pork belly on a platter and keep  in the fridge with skin side up and uncover for the skin to dry up for 2 to 3 days.  (I marinade the roast pork overnight only).
  5. After 1 day, preheat over at 200  degree C with top bottom heating.
  6. Put some water in a roasting pan,  then put on roasting wire rack, and place the marinated pork belly on the rack with skin side up.
  7. Roast pork for about 30 mins  turns the top heat to 250 degree C.
  8. Remove  pork from oven brush white vinegar onto the skin and prick as many holes as possible with sharp knife all over the skin part.
  9. Return the pork to the over and bake for about 40 mins or until the skin is slightly charred. 
  10. Remove the roast pork from the over scrape off the charred parts and chop into pieces and serve.                            

Updated in October 15

My improve version of Roast pork.

To ease the task of poking holes on the skin of the pork belly, is to boil the pork belly in pot of water for about 5 to 10 mins.  By doing so, it will be much easy to poke as many holes as possible on the skin of the pork belly for a more cruncy and crispy skin.  Then pad dry the belly before proceeding to Step 1 on the above.

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