Roasting Exploration ::: Chinese Style Crispy Roast Pork Belly / Siew Yuk / 烧肉

Missing the Crispy Crunchy skin crackles as you take your bite to reveal the mouthwatering fat that sits right below along with the savory pork belly meat~ ohhhh heavenly............. This tickles me to actually plan to make this dish for our dinner.

One of the successful dishes i tried and want to share with you my first attempt 烧肉 "Siew Yuk". Can't believe I manage to make these yummy looking Roast pork that dear actually ate 2 servings and finish up all that is left on the plate!!

The problem when i am at Mauritius i could not find any fresh pork available. Even before roasting the skin is already tough & hard at certain parts due to the days that the Pork Belly actually stayed in the supermarket fridge rack.

Here it goes~ Between, I'll be trying my second attempt soon enough with Fresh Pork Belly from one of the market in Malaysia.

Ingredients::::
Pork Belly
Spiced Ginger Powder
Five Spice Powder
White Pepper
Salt

1. Wash the Pork Belly under cold water.
2. Submerge the pork belly meat in a pot of water and boil for 15mins on medium heat.
3. Remove the pork and place it to dry for about 15 mins, do pat dry the pork belly skin with a paper towel for extra crispy skin.
4. Use a small knife and stab the pork a few times.
5. Rub the spices in layers according to this list: Spiced Ginger Powder, Five Spice Powder, White Pepper, and Salt in the flesh only not the skin!
6. Let it marinate for an hour or more for a deeper flavor.
7. Pre-Heat oven to 180 Degree Celsius. Fill the large cast iron oven tray with oil enough to cover the skin of the pork belly.
8. Place the skin side first and bake for roughly 5mins or until golden brown and crispy.
9. Turn it on the side and bake it for 1 or 2 mins.
10. Let it rest until cool and cut into slices to serve.

Be sure to calculate the timing of you roasting it as food is always better when it's served hot & crispy~ The Crispy skin will only stay crispy for a few hours and it won't really be that nice and lovely if kept overnight!


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~