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Saturday, May 26, 2012

Chinese Roast Pork (Siew Yoke)

We had this piece of  roasted 'siew yoke' for dinner today.  This is my 1st attempt at making this Chinese roast pork (siew yoke).  I saw it on a TV food programme and since it looks quite easy, I have decided to give it a try.  The taste was right though the skin is not  100% crispy and I would need to roast it a bit longer the next time. I added in one piece of  'lam yue' and 5-spice powder which are not in the original recipe.


1  piece of pork belly - 750gm (more or less up to you)
a piece of ginger and some spring onions

Shao Shing wine (Chinese wine)
a bit of salt
1 piece of red bean curd (lam yue)
1/2 tsp of 5 spice powder

Coarse salt  -  4 tabsp or more, enough to cover the whole skin


1)      Boil some water in the wok and add in the ginger and spring onion. This is to take away the
         'pork' smell in the meat.   Put in the piece of pork belly for  about 10 mins.  Take out and
         put it into a bowl of cold water.
2)     Take out the meat and pat it dry.  Puncture the skin with a fork or any sharp object.
         Rub a bit of salt, lam yue and 5 spice powder onto the meat.  Add in the Shao
        Shing wine.  Cover it with cling wrap and leave it in fridge overnight.
3)     Take out the meat and put it onto a piece of foil paper in the baking tray.
4)     With the skin facing up, cover the top of skin with the coarse salt.  Bake it in the oven at 150 deg. C
        for 1 hour.
5)    Take out the tray and remove the hardened piece of salt from the meat. Discard the salt.  Put back the
        meat into the oven and roast for another 45 mins. at 200 deg. C.
        Just make sure that the skin is all 'blistered up'  otherwise that part will be tough.
6)   Remove siew yoke from the oven and rest it for 15 mins. before cutting it.


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