Sunday, 3 August 2014

Lazy girl guide : Crispy Roasted Pork Belly (Siu Yuk)

Krukk! Kruukkkk!

That is the sound you will be making while eating 'siu yuk', the crispy pork belly that you can find in nearly all non-halal Chinese restaurant and hawker stall. Sometime I get disappointed when I ordered a plate of pork rice and end up with a fraction of the pork and almost equivalent to two bowls of rice. Huh! And get charged for tiny weeny pork. Can I seek justice for this? Haha..

Anyway, I have seen lots of siu yuk recipes and it seems like a hard work. Until, I found out about this simple way to prepare your own version of siu yuk at home. I think it is because most of the recipes show how to prepare roast pork, big enough to feed a family of four (providing each and one of them are not greedy enough, like me). This recipe works great if you cut the pork belly into a size which is less thicker (refer picture below) horizontally. You can cut down the cooking time and it is easier to cut into small pieces for serving.

You can easily buy pork belly this size in major supermarket. In choosing the right kind of pork belly, please avoid the 'pork tits' as it can be a bit chewy (besides looking kind of gross, to me.sorry). Below are the ingredient in preparing your DIY siu yuk:

1. Pork belly (refer picture for sizing)
2. 1 teaspoon Chinese 5-spice powder
3. 1 tbsp vinegar
4. Salt (based on your preference)
5. White pepper (based on your preference)

1. Tomatoes
2. Zucchini
3. Olive oil

1. Wash & dry pork with paper towel. Make sure it is really dry
2. Rub the meat side with 5-spice powder & salt, avoiding the skin. Marinate for 30mins
3. Cut tomatoes & zucchini into small pieces. Transfer in a food container. Add in olive oil & salt. Shake the container vigorously
4. Preheat oven at 180c
5. Place pork belly in the oven rack. Make sure the skin side is dry and free from any marinate. Arrange tomatoes & zucchini on the rack. Bake for 10-15mins
6. Meanwhile, mixed vinegar and a pinch of salt in a small bowl
7. After 10-15mins, remove the rack from oven. Prick the pork skin with fork (by this time the skin will become softer) and brush the vinegar mixture onto the skin before putting it back in the oven
8. Baked for another 30-44mins. You have to observe the progress of your meat to make sure the skin is turning into crispy form and not burnt.

If your oven have the option to choose roasting side, you can change it after the meat is well-cooked and to speed up the roasting process. After removing the meat from oven, allow it to rest for 10mins before cutting them for serving. Cutting the meat proved easier in this portion, you may have to use clover to chop pork belly in bigger size.

You can listened to the cracking sound while cutting the meat..oh, so heavenly :-)

Warning: The whole thing can disappear in less than 15mins.

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