Sunday, February 24, 2008

Roast Pork (Siew Yuk)

Tried experimenting with siew yuk yesterday with a recipe I found on the net. I'm a bit lazy to jot down the recipe, except to say that the ingredients are so simple. All you need is good pork belly, five-spice powder, quite a bit of salt and vinegar.

The recipe first called for scalding the skin with a boiling vinegar and water mixture. I don't know why this needs to be done, but it did firm up the skin and seemed to help remove the moisture together with the salt.

Marinade the meat with the five-spice powder and salt for at least 2 hours. Score or pierce the skin and rub a generous amount of salt on it to remove moisture. This will help make the skin into crackling. Pop it into a 180°C oven about 1/2 hour and you'll see the salt crystallize. Remove them and roast for a further 1/2 hr or until the skin bubbles up and turn crispy. Rest and serve.


Fresh from the oven, resting...



After some deft knifework and a bit of garnish...



Nice and juicy...



Crispy pork!

The best part was cutting the meat. A good measure of siew yuk is how crispy the skin gets, and it was such a nice 'shyok, shyok' sound that reached my ears while I was chopping it into bite-sized pieces. Ahh..heavenly!
p/s: If anyone can explain about the vinegar, please let me know!

6 comments:

Anonymous said...

Looks yummy....

"Marinating meat in vinegar kills bacteria and tenderizes the meat."

Fan... no 3.

pENguiN~ said...

Looooooks so nice.. Yum Yum... if i go KL next time can u prepare that for our lunch / dinner?? :D

Yengs said...

Sure thing babe, just let me know when :)

Nee Sern said...

wah.. ah yengs cooks so well...

must invite you to come cook for me liao...

Yengs said...

can can...hehe. lots more to learn la bro :)

eg said...

nei jou hou lor :P