Chinese Crispy Roast Pork Siew Yuk Recipes

CRISPY PORK BELLY (SIU YUK)

Steps:

• Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
• Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
• After the hard pork process, apply a small pinch of salt on the rind.
• Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
• Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
• Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
• Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
• Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
• Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

CHINESE ROAST PORK BELLY

Steps:

• Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
• Wash and use paper towels to dry the pork belly.
• Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
• Insert each garlic and push them deep inside the pork belly.
• Layer the top of the pork belly with the salt evenly.
• Place the pork belly on a wire rack. This is how it should look before going into the oven.
• Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
• Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
• Remove the pork belly from the oven, pull off the salt crust and discard.
• Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
• Remove from oven and let set for 10 minutes.
• Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

SLOW ROASTED CRISPY PORK BELLY (SIU YUK, 脆皮烧肉)

Steps:

• Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
• Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
• Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
• Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
• Evenly spread a layer of salt to cover the pork skin entirely.
• Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
• Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
• Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won't serve it immediately.
• Serve the pork hot or warm with preferred dipping sauce (*Footnote 4).
• Store the leftover pork in fridge for 3 to 4 days.
• To reheat, preheat the oven to 400 F (200C). Separate the skin from the meat. Place the skin in a baking dish without overlapping, in the middle or upper section of the oven. Wrap the meat with aluminum foil and place in the lower part of the oven. Bake for 10 to 15 minutes, or until the skin is bubbling and starts to turn dark.

ROAST PORK RECIPE- CHINESE STYLE (烧肉/ SIEW YOKE)

Steps:

• Bring a pot of shallow water to a boil. Blanch the pork belly in water for 10 minutes, skin side down. After blanching, remove the pork and let it cools.
• Scrape the skin with a knife to remove any dirt and remaining hairs.
• Prick multiples small hole on the skin with a small fork.
• Make a few shallow cuts on the flesh side of the pork, halfway through the meat.
• Mix all the marinade ingredients. Combine the seasoning in a small bowl, then massage it all over the meat, particularly between the cuts.
• Keep the skin clean from the marinade.
• Mix one tablespoons of white vinegar with a half teaspoon of baking soda in a small bowl. Apply a thin layer of the mixture on the skin.
• Keep the pork in the fridge overnight.
• Remove the pork belly from the refrigerator at least one hour before roasting so that the pork returns to room temperature.
• Sprinkle half a teaspoon of salt on the skin just before it goes in the oven. Wipe off the excess moisture.
• Apply a thin layer of oil on the skin. Roast the pork on a medium rack for 1.5 hours at 150°C.
• Now place the pork on the top rack. Change the oven setting to 230°C, top heat only for thirty minutes, or until the skin has turned to golden brown with multiple blisters.

CHINESE CRISPY ROAST PORK (SIEW YUK)

Steps:

• Wash and dry your meat thoroughly. Score the skin in vertical lines about 1 inch apart as they will become the guidelines where to chop the meat once cooked.
• Mash all the other ingredients together to make a paste. Smear the paste all over the roast working it into the skin and meat. Put the roast in a pan that will let the fat drain through (a wire rack over a baking sheet will do in a pinch), and place in refrigerator covered overnight.
• When ready to cook, preheat your oven to 450 degrees F, and when hot enough, stick the pan in the over for 30 minutes.
• After 30 minutes, the skin should just be turning brown (if it's getting too dark, turn down the heat sooner). Reduce the heat to 250 degrees F and let it roast for about 8 hours. You'll know it's ready when most of the fat has rendered out and the meat has started pulling away from the bone.
• When it's ready, take it out of the oven, transfer it to a different pan (you could do it in the same pan, but the fat that's collected in this pan will smoke and set your smoke alarms off). Put it back into a 450 degree F oven to crisp the skin for 15-20 minutes. The skin should be puffed up, crisp and golden brown.
• Take it out of the oven and let it rest for a bit. You'll probably want to take the skin off and break it up by hand, slicing the slabs of tender pork separately.