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Roast Pork/Siew Yoke(rec n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Mar 09, 2015 3:57 pm    Post subject: Roast Pork/Siew Yoke(rec n pic) Reply with quote

After 3 tries, and 2 failed attempts, I finally perfected this. I tried a few recipes found on the NET, another 1 from youtube. None pass my "eccentric and perfectionist" test. Basically, I feel that a good slab of Roast Pork must have a crispy/crunchy skin on top, the meat must be moist, juicy and tenderly cooked.

Almost all the recipes I saw online are dry, hard and the skin is too hard too. Some are extra salty, others didn't have enough flavour.

Knowing my mom's tastes for good food, this is by far, the best I have come up with.

Here's my tried and tested recipe.

Juicy, Moist..heavenly..!


Roasting in progress...


Ready to serve


Ingredients
1kg Pork belly
2 to 3 tbsp Coarse Sea Salt

Seasoning
1 tbsp 5 spice powder mixed with 1 tbsp fine sea salt
2 tbsp Chinese Cooking Wine(Hua Tiao Jiu or Shao Xing Jiu)

Method
1. Wash and clean pork belly.
2. Use a sharp knife and stab onto the thick skin of the pork belly.
3. Rub wine all over the pork, then 5 spice powder/salt mix all over the meat and on the skin.
4. Wrap pork belly in an aluminium foil paper.
5. Sprinkle sea salt over the top of the skin.
6. Leave it uncovered in an oven(don't switch on the oven) for at least 1 hour.
7. Roast in preheated oven set at 200C for 15 mins.
8. The sea salt will crystalised, remove from the oven.
After roasting, the sea salt crystalises..


9. Discard the sea salt, remove the pork from the foil.
10. Rest the pork, meat down on a rack and on a tray.
11. Roast the pork at 220C for 30 mins.
Roasting in progress

12. Remove and cool before slicing.

Storage
Slice enough for a meal today. If you want to keep this, just leave it as a big slab and wrap in foil paper.
To reheat, just Roast for in a very hot oven set at 230C for 10 mins, still wrap in foil.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Wed Jul 01, 2015 8:41 am; edited 1 time in total
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cjs
lurker


Joined: 04 Sep 2007
Posts: 8
Location: Beautiful Straits of Juan de Fuca

PostPosted: Wed Mar 11, 2015 8:21 pm    Post subject: Pork Belly Questons Reply with quote

Gina, the pork belly with crispy top looks just wonderful - and I do love working with this cut.

I
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Jean
an old cook still looking for new ideas!! Smile
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 12, 2015 9:44 am    Post subject: Re: Pork Belly Questons Reply with quote

cjs wrote:


Step 4
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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