Chinese Crispy Roast Pork Recipe (Siew Yoke) 脆皮燒肉

Chinese Crispy Roast Pork Recipe (Siew Yoke)   脆皮燒肉食谱
Recipe For those who want to try. Happy trying!


Ingredients:
·        Pork belly (with SKIN)             1 kg    (帶皮五花肉/三層肉)
·        Coarse salt                             1 tbsp
·        White Vinegar                         2 tbsp

Marinade:

·        Pepper                                   1 tbsp
·        Salt                                       1 tsp
·        Minced garlic                          2 tbsp *
·        Red fermented beancurd         2 pcs *
·        Chinese Five-spice powder      2 tsp *
·        Sugar                                    2 tsp *
·        MSG                                      1/2 tsp *
·        Lime juice                              1 tbsp *


Note: * = optional items. For marinade, you may plus or minus the measurement depend on your taste. If you prefer, you may put all.

1)   Preparation: Clean the pork, dab its water with kitchen paper towel and set it aside.

2)   Combine the marinade ingredients. Apply the marinade evenly on the meat portion only.  


3)   Turn the skin side up, wipe off any marinade on skin and dab with coarse salt on the skin surface. Marinate for at least 2 hours, preferably overnight in the refrigerator with the container uncover.

4)   Roasting Process: Preheat oven at 180 to 200’C for 10 minutes. Have both the upper and lower heating elements on.

5)   Mix the vinegar with salt and set it aside. Get ready a brush.


6)   Wipe off the coarse salt on the skin. Roast the pork with meat side up for 20 – 30 minutes (or medium done). Have a pan below to catch the dripping fat during roasting. Placed a piece of aluminium foil in the pan for easy cleaning later, and you may save the fat drippings from the roast pork for roasting potatoes for another meal.


7)   Take out the pork and prick the entire skin with a sharp metal skewer or fork, the more holes, the crispier. Wipe off the ‘water’ on skin with paper towel. Then brush the skin with vinegar and salt mixture.


8)   Put back to oven with skin side up, use upper heating element only (and turn ON the FAN if your oven do have this function) and increase oven temperature by another 20’C after 10 minutes.


9)   You will start hearing the ‘crackling’ sound (if the oven is hot enough, usually after 10 – 15 minutes the oven temperature was increased).


10)Keep an eye on the oven until the whole skin done. [Thicker and harder skin]


11)If you prefer, you can roast it until the skin is blackened or burnt (Don’t worry). Remove from oven and scrape off the blackened part with (serrated) steak knife.


12)Return to oven and continue roasting for another 10 minutes or more. [Thinner and dry skin]


Note: The oven temperature and timing are very much depend on individual oven. Even the same brand of oven may be different. Jot down the temperature and timing for the first roasting process, so that next time you can adjust and control it better.


Suggestion:
Most ideal to be served with rice or as an accompaniment snack with beer or white wine.

You may roast extra portion and keep it for fry rice, fry meehoon, lor mai kai (glutinous rice) or Braised Roast Pork with Kai Choy (green stems/mustard).

Cheers!