Chinese Roast Pork 烧肉 Recipe


Love to eat Chinese Roast Pork (Siu Yok) 烧肉? Here's an easy to follow, step-by-step guide to making your favourite dish. This has been modified to suite a Flavorwave Turbo Convection Oven, as many Asian families don't have a built-in oven. This is a fun weekend project. 

This dish goes well with rice or thin egg noodles, and green Chinese vegetables.

Ingredients for 4

1 kg (or more!) of Pork Belly 
1 tbps sesame oil
Water

Marinade 
1 tbps table salt
1 tsp white pepper
1 tsp black pepper 
2 tsp sugar
1 tsp 5-spice powder
2 tsp chicken stock

Instructions

Step 1: Blanch the pork belly by steaming it over a rack for 10 minutes. The water level should be at rack level. (Note: The piece of pork bought was scored already, avoid buying a scored piece.)


Step 2: Switch off the heat. Rinse the pork under cool water. Then prick the skin with a sharp knife to have tiny holes all over the skin.


Step 3: Across the direction of the bones, make cuts 1 inch apart from another. Make sure you cut right up to the fat, but not cut the fat itself. This prevents the meat from curling up and for the marinade get right into the meat.


Step 4: Mix all the ingredients of the marinade in a bowl.


Step 5: Use a kitchen towel to dry off excessive water on the skin.


Step 6: Spread the marinade on the meat side and get right in between the cuts to make sure all the meat is covered.


Step 7: Cover the skin with the marinade. The salt draws out the water in the skin, making it easier to crisp up later.


Step 8: Place the pork in the oven on a shallow rack. If you are using a built in oven, put the pork on a baking tray with a grill rack over it.


Step 9: Turn on the fan of the oven, but NOT the heat. Leave the pork in for 60 minutes. This would assist in drying out the skin, and allow for the marinade to tenderize the pork.


After 60 minutes, the skin will be noticeably dryer.


Step 10: Put about half cup of water into the bottom of the oven. If you are using a in-built oven, put the water on the baking tray. This would prevent the pork from drying out.


Step 11: Turn the heat up to 160'C (320'C) and bake for 1.5 hours.


Step 12: Coat skin with a layer of marinade and then brush on a layer of sesame oil.


Step 13: Turn up the heat to at least 230'C (450'F) and cook for 30 minutes.


Step 14:  Use a knife and burst the bubbles formed to make the skin more crispy and less crunchy and coat with another layer of sesame oil. Roast for another 15 minutes.


Step 15: Finally, cut your pork to bite size pieces. And there you have, tasty Chinese roast pork! You can serve this with your left over marinade mixed with dark soy sauce or hot chili sauce.



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