Another of my favourite (and I think of many other people’s as well!) is siew yuk (roast pork). My mum used to get them from the morning market and before lunch or dinner, half of it would’ve gone down my tummy! I love it served just the way it is – salty and chewy with crispy skin. When we have this with rice only, I serve it with a side sauce just for a bit of gravy. I’m still trying to find the best way to make the skin. Mine is always burnt as I leave it under the griller for a while. If I don’t, the skin’s not crispy enough. Does anyone want to share the secret of making the skin? :p
Ingredients:
- Pork belly
- Chinese cooking wine (shaoxing jiu)
- Salt
- Black vinegar
- Lemon juice
Sauce:
- Soy sauce
- Oyster sauce
- Pepper
- Garlic, minced
- Sesame oil
- Chicken stock
Method:
- Wash and drain pork belly. Season with wine and salt overnight.
- Preheat oven to 200C. Bake meat 20 minutes on each side.
- When meat is cook, remove from the oven and leave it to stand for 10 minutes.
- Preheat the griller. Slice pork into think slices. Wrap it with aluminium foil, leaving only the skin exposed. Mix black vinegar and lemon juice. Brush pork skin with vinegar mixture. Place under the griller till skin is brown and crispy.
- Mix ingredients for sauce in a bowl. Serve with dipping sauce and rice or just as it is.
score it diamond like wise just like how you would do to a squid. that ensures crackling without over burning it. hope this helps.
Prior to baking my roast pork (siew yoke), I place the skin side of the meat on a saucepan over medium heat (without oil) and fry until the skin is crispy. It is easier to manage the crispy skin. ONce skin is crispy, I pop it into the oven to bake. Because there is no prolonged baking to get the skin crispy, I find that the meat is more flavourful and less dry.
Take a look at my T&T recipe http://sunflower-recipes.blogspot.com/2008/08/chinese-roast-belly-siu-yuk.html , many people had tried the recipe with good result.