Home made roast pork (Siew Yoke)

Monday, September 14, 2009


I learned this recipe from my mom when she was in Netherlands during my confinement. The most delicious part of this dish is of course the skin. It is not easy to get a piece of pork belly with skin in the Netherlands. However, I was able to get a piece of 2 kg pork belly with skin from the butcher who is my neighbour. We have to make a special order from the butcher because the skin are mostly removed in the supermarket.
I usually make at least 2kg so that I can chop it into a few portions and stored it in the freezer. I used it to stir fry with vegetables or simply just warm it up in the oven and serve with it steamed rice. Yummy! !



Home made roasted pork (Siew Yoke)
Ingredients
2 kg pork belly in one piece (with skin)

Marinate
6 onions
8-10 cloves of garlic
3 teaspoons five spice powder
3 teaspoons fine sea salt
1 packet of coarse sea salt

Clean the pork belly, ensure that there are no hairs. Use a pincer to remove the hairs.
Use kitchen towel to pat dry all over the pork belly.
Blend all the marinate ingredients together.


Rub the marinate mixture on the pork thoroughly and wrap it over with glossy wrap.
Leave it to marinate in the fridge overnight.


Preheat oven to 200⁰c.
Remove the glossy wrap and clean off the marinate on the skin and use a fork to prink the skin. Place the meat with skin side up on grilling plate.Then sprinkle the coarse salt on the skin.






Put an aluminum tray underneath to collect the residue (oil) from the meat during the grilling process so that cleaning will be easier.



Bake at 200⁰c for 1 hr. Remove from oven and brush off the salt. At this stage, the salt is hardened and can be brushed off easily as it is in pieces.
Bake again at 220⁰c for about 1 hr or until the skin is ‘pop and bubble up’. The skin should then be crispy. Let it cool down then chop into pieces and serve with rice.

2 comments:

Doreen said...

I have made this "Shao rou" on a few occasions by simply rubbing only coarse salt all over the meat and roasting it until the skin becomes crispy. The popping sound can be quite scary but the smell is fantastic. We always buy a huge slate of pork with skin on from a butcher in Albert Cyup. I will attempt your method and will let you know the result.
Doreen

Kate said...

This look delicous! I know what I'll be doing next time I butcher a pig. Thanks for the awesome recipes.

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