Monday, 31 August 2015
Roast Pork/ Siu Yoke
Everyone loves a crispy roast pork. This is not a difficult recipe to do but it is rather time consuming. A lot of patience is needed to do roast pork. The secret to perfect siu yoke is the crispy crackling of the skin. Making the perfect siu yoke starts with blanching of the belly pork. Marinating the pork and letting it dry in the fridge overnight, uncovered. Then baked the next day. You won't regret wasting your time when you see the end result.
Ingredients: 1 and a half kilo of pork belly
1 and a half tbsps salt
1/2 tsp five spice powder
1/2 tsp pepper
Mix the salt, five spice powder and pepper together in a bowl.
Blanch the pork belly in boiling water for 20 - 30 mins depending on how much belly pork you used..
Transfer the pork out of the water and pat dry.
Use a skewer to poke holes on the skin. The more holes you poke the crispier the skin.
Rubbed the marinade thoroughly onto the pork not the skin.
Leave the pork to dry in the fridge overnight with the skin facing up.
Preheat the oven to 180°. Place the meat on a wire rack placed over a tray to collect the drips.
Roast the pork with the skin down for 1 and a half hour, depending on your oven.
Then turn over and roast the skin. Increase temp to 200°.
Use a brush and brush the skin with the oil drippings.
Let the skin crackle for another 10 - 20 mins.
When the crackling is done remove from oven.
Let it cool then use a knife to scrape off the bubbles on the skin.
Cut into pieces to serve.