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Seow Bak/Roast Pork (recipe and pic by various)
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jewels
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Joined: 18 Dec 2004
Posts: 65
Location: singapore

PostPosted: Sun May 22, 2005 11:14 pm    Post subject: Reply with quote

Sunny,
Do you know some how I think about you this afternoon leh!! Wink

Agree with you about the skin especialy in the center, wonder if I did not pook the skin throughly??
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Naris
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ltan
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Joined: 03 Oct 2004
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Location: Serangoon

PostPosted: Mon May 23, 2005 8:30 am    Post subject: Reply with quote

jewels wrote:
Sunny,
Do you know some how I think about you this afternoon leh!! Wink

Agree with you about the skin especialy in the center, wonder if I did not pook the skin throughly??


Yes Naris and Sunny, I'm thinking of that too. You know what my friend told to do? imagine you are angry with someone and you are venging it out at the poor piece of sieow bak :( :(
Another thing you can do is put it under the grill that will really works. Please stand by and watch it othewise you will get charcoal sieow bak :cry:
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jc_mum
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PostPosted: Mon May 23, 2005 11:12 am    Post subject: Reply with quote

ltan wrote:
jewels wrote:
Sunny,
Do you know some how I think about you this afternoon leh!! Wink

Agree with you about the skin especialy in the center, wonder if I did not pook the skin throughly??


Yes Naris and Sunny, I'm thinking of that too. You know what my friend told to do? imagine you are angry with someone and you are venging it out at the poor piece of sieow bak :( :(
Another thing you can do is put it under the grill that will really works. Please stand by and watch it othewise you will get charcoal sieow bak :cry:


Hi Naris,

Haha...what are you thinking abt me? I wonder....Razz

Hi Itan,

Thanks for the info. Smile I do have a strong oven. In fact, I only grill the pork for abt 1 min on each side as I used the maxi heat and it was too hot. I put the pork on 2nd level from top. Think if I do it again, I might put the pork in the middle level instead. Your friend is right, have to poke thru the skin. Guess for my problem, it's due to the initial 1 hr of baking heat too high, as I used 200 deg with fan. I will try to reduce the temperature next try. So, most of the skin was too hard to poke at all. I will try again.
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ltan
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PostPosted: Sat Jun 11, 2005 9:46 pm    Post subject: Reply with quote

Naris,Thanks for your seow bak's recipe. i tried it out and i like it very much.
it is juicy and the taste is great with the corriander powder , something difference for a change.
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Lena.
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jewels
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Joined: 18 Dec 2004
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PostPosted: Sun Jun 12, 2005 8:32 pm    Post subject: Reply with quote

Lena, I'm glad you like it. I still have not try again yet.
Friday went to my mil place to learn "lor ark"....she bought big duck so have to cook so long, but it's good experience. I hope to try it sometime later.
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jc_mum
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PostPosted: Sat Jun 18, 2005 10:45 pm    Post subject: Reply with quote

Hi Naris and Itan,

I solved the problem of the hard layer of skin underneath liao. Smile I went to the net to search for answer. What most did was to cut lines on the skin till it reaches the fat layer. But remember not to over cut, otherwise the meat may be dry. What I did was, before marinating, I cooked the skin on wok for a while, to make it easier to cut. Then I started cutting 1 cm apart, both way to create a square or diamond shape on the skin. Before baking the skin, I also put some oil on it. Today, my skin bubbled thru, no more hard skin. Smile
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JiJi
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Joined: 15 Jun 2005
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PostPosted: Mon Jun 20, 2005 11:56 am    Post subject: Reply with quote

jc-mum

May I know the address of the web page you visited.

For those who know Chinese, you can visit this web page
http://www.bonbonkitchen.com/kitchen-2.htm to have a crispy skin for your Siew Bak.
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jc_mum
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PostPosted: Tue Jun 21, 2005 12:08 am    Post subject: Reply with quote

JiJi wrote:
jc-mum

May I know the address of the web page you visited.

For those who know Chinese, you can visit this web page
http://www.bonbonkitchen.com/kitchen-2.htm to have a crispy skin for your Siew Bak.


Hi JiJi,

I am sorry that I wun be able to provide you any website. I went to google and did a search on pork skin and clicked on many sites before concluding which way I should follow. As western also have their pork recipes with crispy pork skin, some do tell you how to go abt it.
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jewels
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PostPosted: Thu Jun 23, 2005 10:15 am    Post subject: Reply with quote

Sunny, thanks a lot. Now I'm on diet... Wink prepare for next month visit to Bangkok :lol:
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ltan
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PostPosted: Tue Jun 28, 2005 10:18 pm    Post subject: Reply with quote

jc_mum wrote:
Hi Naris and Itan,

I solved the problem of the hard layer of skin underneath liao. Smile I went to the net to search for answer. What most did was to cut lines on the skin till it reaches the fat layer. But remember not to over cut, otherwise the meat may be dry. What I did was, before marinating, I cooked the skin on wok for a while, to make it easier to cut. Then I started cutting 1 cm apart, both way to create a square or diamond shape on the skin. Before baking the skin, I also put some oil on it. Today, my skin bubbled thru, no more hard skin. Smile


jc

You said the the skin bubbled thru..... As you said you had cut it spuare or diamond shapes: I am curious how the skin turned out. Bubbled with the shapes you have cut? have you got pic to show us?
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jc_mum
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PostPosted: Wed Jun 29, 2005 8:04 pm    Post subject: Reply with quote

ltan wrote:
jc

You said the the skin bubbled thru..... As you said you had cut it spuare or diamond shapes: I am curious how the skin turned out. Bubbled with the shapes you have cut? have you got pic to show us?


Sorry Itan, I din have a pic to show. The bubbles depends how I cut. Cut parts that I cut too deep and the skin opened more before baking, after the bubbling, the lines could be seen. As for those that are not too deep, the lines could not be seen at all.
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Cindi
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PostPosted: Sun Jun 11, 2006 11:00 pm    Post subject: Reply with quote

My roasted belly pork - thanks to Lilyng




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Minimour
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Joined: 14 Oct 2006
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PostPosted: Mon Nov 06, 2006 9:23 am    Post subject: Reply with quote

Just tried Lena's recipe for lunch and SUCCESS! I seasoned the meat overnight and it tasted just right (the saltiness and the 5 spice). At the very last 10 minutes of grilling, I turned the skin side upwards towards the grill by balancing the meat slices together and managed to get the cracking skin look Smile
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HappyMum
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PostPosted: Tue Nov 21, 2006 10:58 am    Post subject: Reply with quote

Cindi wrote:
My roasted belly pork - thanks to Lilyng





Hi Cindi,

Which recipe did you use? The seow bak looks sooooo good!
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Last edited by HappyMum on Wed Feb 02, 2011 11:25 pm; edited 1 time in total
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Cindi
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PostPosted: Tue Nov 21, 2006 4:03 pm    Post subject: Reply with quote

HappyMum,

The recipe is from this link:- http://lilyng2000.blogspot.com/2006/05/roast-belly-pork-ii.html
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aquariusgal
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PostPosted: Sun Jun 10, 2007 12:49 am    Post subject: Reply with quote



I made this roast pork for dinner tonite. This is my 1st real success - previous attempts always not tht successful ie some part of skin not fully popped out. I also followed lily's recipe found in her blog. She gives very good detailed tips as to how to achieve crispy skin.Thks Lily for very generously sharing ur recipe n also ur various tips!
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kwf
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Joined: 22 Nov 2007
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PostPosted: Wed Feb 13, 2008 11:26 am    Post subject: Reply with quote

This is mine, a bit salty though, need to adjust the seasoning the next round.




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MH
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PostPosted: Fri Feb 15, 2008 7:21 pm    Post subject: Reply with quote

Hi kwf,

Your roast pork looks very professional. May I know how did you prepare the skin? It's difficult to get a crispy or crunchy skin.
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kwf
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PostPosted: Sat Feb 16, 2008 12:34 am    Post subject: Reply with quote

MH wrote:
Hi kwf,

Your roast pork looks very professional. May I know how did you prepare the skin? It's difficult to get a crispy or crunchy skin.


Thanks MH. I roast the skin until very brown (almost burnt), then use a knife to scrap off the burns. That was what I learnt from observing a roast pork seller. It really taste very crispy fresh from the oven, even after slightly cooled. But after a few hours, lost the crispiness. :( I've yet to master till it can retain the crispiness when cold.
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PostPosted: Sun Jun 14, 2009 9:14 am    Post subject: Reply with quote

Our Homemade ( secret recipe ) roasted pork!




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