Recipes - Chinese

Siu Yuk (Crispy Roast Pork)
R00703_SiuYuk


Siu Yuk is made from roasting pork belly with seasonings under high temperature to achieve the perfect crispy crackling and melt in your mouth tender, juicy meat. It’s surprisingly easy to recreate it at home, so try to give this recipe a go.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Bake
Cuisine: Chinese









Ingredients:

2kg pork belly (pick a slice that is evenly thick)
Rock salt
2 tbsp rice vinegar

Spice oil mix

2 cubes nam yue (red fermented bean curd)
1 tbsp shaoxing rice wine
1 tbsp sesame oil
1 tbsp oil
3 tsp five spice powder
3 pinches rock salt
White pepper




Steps:
  1. Place pork belly on a flat tray, cover with cling wrap and freeze for about 20-30 mins.
  2. Remove pork belly from freezer and check that the skin is semi-frozen. With a thin, sharp knife, score the skin about 0.5cm apart. Score just deep enough to reach the first fat layer but do not cut through the fat.
  3. Rub the vinegar on the pork belly skin only. Let it rest for about 30 min.
  4. In a small bowl, mix the all the spice oil ingredients together. Place a foil covered tray on the oven floor. Pierce a wire rack in the middle of the pork belly to prevent the meat from curling. Preheat oven to 220°C (forced-fan mode).
  5. Pat dry the skin with kitchen towels. Repeat rubbing in the vinegar followed by adding the rock salt.
  6. Pat dry and remove the excess salt. Flip the belly slab over and lightly score the underside, criss-cross about 2cm apart.
  7. Pat dry and apply the spice oil mix on the underside and all four corners of the pork belly slab. Flip the meat over, leaving the skin side clean. Season skin with salt and pepper to taste.
  8. Place the meat into the oven directly on the prepared rack. Roast for 20 min.
  9. Turn down the temperature to 180°C and roast for another 20 minutes.
  10. Turn the oven to grill and increase the temperature back to 220°C. Keep the oven door shut for the next 20 min. Some parts of the crackling may be slightly burn and these bits can be scraped off later.
  11. After 20 min, remove the roast and rest for 20 min before cutting up.

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Siu Yuk (Crispy Roast Pork)

Siu Yuk (Crispy Roast Pork)

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Siu Yuk is made from roasting pork belly with seasonings under high temperature to achieve the perfect crispy crackling and melt in your mouth tender, juicy meat. It’s surprisingly easy to recreate it at home, so try to give this recipe a go.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Bake
Cuisine: Chinese
Ingredients

2kg pork belly (pick a slice that is evenly thick)
Rock salt
2 tbsp rice vinegar

Spice oil mix

2 cubes nam yue (red fermented bean curd)
1 tbsp shaoxing rice wine
1 tbsp sesame oil
1 tbsp oil
3 tsp five spice powder
3 pinches rock salt
White pepper

Instructions
  1. Place pork belly on a flat tray, cover with cling wrap and freeze for about 20-30 mins.
  2. Remove pork belly from freezer and check that the skin is semi-frozen. With a thin, sharp knife, score the skin about 0.5cm apart. Score just deep enough to reach the first fat layer but do not cut through the fat.
  3. Rub the vinegar on the pork belly skin only. Let it rest for about 30 min.
  4. In a small bowl, mix the all the spice oil ingredients together. Place a foil covered tray on the oven floor. Pierce a wire rack in the middle of the pork belly to prevent the meat from curling. Preheat oven to 220°C (forced-fan mode).
  5. Pat dry the skin with kitchen towels. Repeat rubbing in the vinegar followed by adding the rock salt.
  6. Pat dry and remove the excess salt. Flip the belly slab over and lightly score the underside, criss-cross about 2cm apart.
  7. Pat dry and apply the spice oil mix on the underside and all four corners of the pork belly slab. Flip the meat over, leaving the skin side clean. Season skin with salt and pepper to taste.
  8. Place the meat into the oven directly on the prepared rack. Roast for 20 min.
  9. Turn down the temperature to 180°C and roast for another 20 minutes.
  10. Turn the oven to grill and increase the temperature back to 220°C. Keep the oven door shut for the next 20 min. Some parts of the crackling may be slightly burn and these bits can be scraped off later.
  11. After 20 min, remove the roast and rest for 20 min before cutting up.

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