Chinese Roasted Pork Belly Siew Yoke Recipe
I got this craving for siew yoke!
Well, how do I make it for you?
Siew Yoke Crunch tl;dr
Soooooooooooooo, I made roasted pork shoulder at least 2 times and it has yet to live up to my expectations. And sooooooooooooo recently i was highly motivated (i say tricked, she said challenged) to try out another recipe involving pork belly. And this is the story of the hungry tummy adventure that ensued.
- to taste – salt / pepper
- 1-2 pounds – slab pork belly (not the sliced one but the whole piece)
- a little goes a long way – 5 spice powder
- 5 pieces – fermented bean curd
- 3 teaspoons – brown sugar
- drizzle – Pilipino white wine vinegar
- 2 tablespoons – chili bean sauce
- 2 tablespoons – sesame oil
- 2 teaspoons – soy sauce
- baking dish
- deep set dish to marinade
- aluminum foil
- a grill grate to place in baking dish
- lots of garlic
Day Before Cooking
- get ingredients at local Asian superstore
- clean pork (rinse the pork)
- dry the pork (use paper towels)
- sharpen knife
- lightly crosshatch both the meat surface and the skin surface – TRY NOT TO CUT THROUGH THE MEAT INTO THE SKIN AND VICE VERSA but i did =(
- Make marinade
- Place the pork… meat side down into the marinade
- Dry the pork
- Dry the pork some more
- No, seriously… dry the pork
- Sprinkle a generous amount of salt onto the skin.. then add some more
- 20 minutes later dry the skin of the liquid
- Salt again
- Dry again 20 minutes later
- Salt again
- Dry again after 20 minutes
- Place in fridge UNCOVERED
- and then wait till the next day
- Get Pyrex dish
- Mix well together – brown sugar / fermented bean curd / chili bean sauce / sesame oil / soy sauce / garlic / 5 spice powder
- Place marinade in baking dish
- Be careful when you cut through the skin. I cut through too far into the meat, the skin and I dont know what the difference would have been but it seemed to turn out a-ok.
- If you plan to reuse the marinade in another dish… make sure you cook it well because of the raw juices. I used the marinade as a sauce mixed with some red wine and sliced onions. Let it simmer in the oven with the pork till it cooked through.
- And I ate too much…
How We Cook It
- Remove the pork/marinade from the fridge an 3 hours before you want to eat it
- Leave it on the counter and let it come to room temperture (less time if its hot where you’re at)
- Dry the skin
- Remove pork from marinade
- Get as much of the marinade off the pork
- Set marinade to the side to cook with something else if you want
- Preheat oven to 400 degrees
- Salt the skin again
- Get a baking dish
- Line the baking dish with foil
- Place grate grill thingy onto foil in the baking dish
- Place dried room temperature pork onto grill grate thingy
- Place all of that into the oven and let it gooooooo….
- 20 minutes into the baking, pull out the pork
- Drizzle a little bit of white wine vinegar over the skin and place back into the oven
- 50 minutes into it check internal temperature for 160 degrees
- Once it reaches 160 degrees change from bake to broil
- Broil for about 15 minutes
- Watch it as the skin pops and crisps
- IF the skin get too black then take it out now
- Let it rest for 20 minutes and scrape off the charred parts of the skin like you would burnt toast
- Cut, dont cut.. whatever you want to do.
- Then gorge yourself!
Tell me how your experience goes. Remember to adjust to your tastes and go wild with it. On another side note… my first recipe I wrote a ‘novel’ and this time I was rather minimalist.
Which kind of writing do you prefer?