Siew Yoke - Chinese Crispy Roast Pork
I was tempted by my friends here for being try on the siew yoke again. I was success this time after I've read so many recipes and combine it all together. Of course avoid the last failed lesson... this is what I had done!
Ingredients
2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp oil
(A):
2 cups water + 2 tbsp vinegar (for scalding the rind)
(B):
1 tsp Chinese five-spice powder
1 tsp garlic powder
1/2 tsp sugar
Method
1. Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Wipe dry. Skewer the belly pork strip.
2. Scored the skin with very sharp knife like how you would scored the diamond cut o the squid.
Then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave uncovered, rind side up in the room temperature for 12-24hrs to dry out the rind.
3. Turn on oven to 450F, rub the rind with oil, and bake for 20 minutes rind side up.
4. Thereafter, turn on the oven to broil/grill (420-450F) the rind at least 4 inches away from the elements. It will take at least 5 - 10 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.
Let the roast rest for 10 minutes before serving.
Ingredients
2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp oil
(A):
2 cups water + 2 tbsp vinegar (for scalding the rind)
(B):
1 tsp Chinese five-spice powder
1 tsp garlic powder
1/2 tsp sugar
Method
1. Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Wipe dry. Skewer the belly pork strip.
2. Scored the skin with very sharp knife like how you would scored the diamond cut o the squid.
Then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave uncovered, rind side up in the room temperature for 12-24hrs to dry out the rind.
3. Turn on oven to 450F, rub the rind with oil, and bake for 20 minutes rind side up.
4. Thereafter, turn on the oven to broil/grill (420-450F) the rind at least 4 inches away from the elements. It will take at least 5 - 10 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.
Let the roast rest for 10 minutes before serving.
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