Monday, April 2, 2012

Crispy Roast Pork (Siew Yoke) 脆皮烧肉



I brought this cripsy roast pork to pray for Qingming (Chinese people visit the graves or burial grounds of their ancestors) on last weekend. After the ceremony, everyone was enjoyed this roast pork and they claimed that the taste is exactly like those selling outside..Even my SIL who has left not many teeth, also enjoying this roast pork very much, hehehe.. Free free to try out this recipe as you might surprise with just few simple steps and you can get a very crispy skin of roast pork..






Crispy Roast Pork 脆皮烧肉

With this special skewer, it was so much easy to prick the skin..

Crispy Roast Pork 脆皮烧肉

Latest update :-I attached these photos, this is the shop that i bought this skewer. This shop is located at the wet market. They are selling all kind of housewhole items..

photo-enamel plate

photo-enamel plate 1

buy a nice lean and even layers of pork belly

Crispy Roast Pork 脆皮烧肉

 first blanch in hot water, this step is good as it will remove the unpleasant smell from the pork if any..

Crispy Roast Pork 脆皮烧肉

Crispy Roast Pork 脆皮烧肉

pat dry with paper towel


Crispy Roast Pork 脆皮烧肉



 use a sharp skewer to prick the skin, more holes you can make the better


Crispy Roast Pork 脆皮烧肉

use a sharp knife to lightly score the skin

Crispy Roast Pork 脆皮烧肉

rub salt and seasonings

Crispy Roast Pork 脆皮烧肉


place on a wire rack and dry in the fridge overnight


Crispy Roast Pork 脆皮烧肉

Crispy Roast Pork 脆皮烧肉


 you can personlise the taste with your own spice rub mixture e.g you can add red fermented soy bean , but i prefer mine to be just simple with good Chinese five spices powder and ground white pepper..

Crispy Roast Pork 脆皮烧肉



roast pork is done with skin blistered and browned

Crispy Roast Pork 脆皮烧肉



Crispy Roast Pork 脆皮烧肉


 juicy meat and crispy skin of roast pork, do you like to have some?

Crispy Roast Pork 脆皮烧肉



Crispy Roast Pork 脆皮烧肉
(recipe source: adapted from flavours food lifestyle magazine with minor changes)

Crispy Roast Pork 脆皮烧肉2.8kg pork belly, with skin on
2tbsp salt

Dry rub
2tsp garlic salt (you may replace with garlic powder or grated garlic and salt)
1tsp five spice powder
1tsp ground white pepper

Method

1. Try to have a flat and same level of pork belly (for even browning when roasting) by cutting off those extra meat underneath ). Blanch the pork in a pot of boiling water for 5mins.
2. Remove and wipe dry with paper towels.
3. Prick the skin all over with a sharp skewer, the more holes you can make the better.
4. Then use a sharp knife to lightly score the skin.
5. Massage the dry rub into the meat and rub the salt on the skin.
6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight. (Alternatively put in a oven with a fan blowing for 3hours to dry the skin)
7. Preheat the oven to 200C. Place the pork, skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.
8. Roast for 25mins and then switch the oven from bake to grill function (upper heat only), increasing the temperature to 230C. Grill until the skin is evenly blistered and browned (around 50mins)
9. Remove to a wire rack to cool slightly. Cut into long strips then slice and serve warm.

82 comments:

鲸鱼蓝蓝蓝 said...

我超喜欢吃烧肉的
试过很久以前做过一个简易版的
现在外面卖很贵哦~~

Sheoh Yan said...

Oh My! Looks so good and so aliked those selling outside. My husband loves roasted pork, but I better don't bake this for him. I have to take care of his blood pressure.

Angie Ng said...

你好棒叻!这脆皮烧肉看了让人味蕾大开。
我也做过脆皮烧肉不过是失败版的,那脆皮变了仍皮吃不得。

Little Inbox said...

I did it once for the last 2 year's Mother's Day.
You know, I have an idea to try it with air-fryer. Will use your recipe for reference.
The roast pork skin so nice, "pok pok chui".

Anonymous said...

May I know where can get the skewer? thx

Cindy

Three-Cookies said...

Yes I would certainly like some:)
Its amazing there is a special equipment for prickling the skin - it shows how popular the dish is

yvonne said...

Yummy~ I can choose whichever part of pork belly and spices I prefer for baking, unlike when we buy outside, have to accept whatever the tauke gives, hehehe!

Li Shuan said...

wah!pandai pandai...very pandai. Love the crackling... this is perfectly done...!!

Jeannie Tay said...

I roast this almost everyweek for my sons, they love it! Yours looks really crispy and delicious!

Vivian Pang said...

My hubby likes roasted pork. He did ask me to bake but I still put in waiting list. Thinking of all the oven cleaning 怕怕! Anyway is it really very oily after the roasting ?
Yours pork belly has very nice 'lean' layers. Is hard to find such beautiful pork belly. I guess have to specially booked first. Very moist and crispy! And the steps is simple. Thanks for sharing.

Blessed Homemaker said...

What a coincidence, I'm roasting this now using the Airfryer.

Jessie-CookingMoments said...

Sonia, I'm here to have few pieces of 烧猪肉!The skin looks crispy!I've marked this dish to make on X'mas but till now still not taking action! My FIL is very good in roasting this but sometimes, he couldn't get the crispness of the skin. According to him, if the skin is wrinkle & not fresh, then, the skin may not turn out to be crispy!

I haven't seen this "skewer" b4. All other recipes that I've studied only mention abt scoring. So Sonia, if I skip this step & just do the scoring, will the skin still be guaranteed crispy?

Your recipe will now go to my list! Thanks, gf!

Simple Person said...

wow it looks so good.
Last time i watch some youtube on how to make siu yuk ..
but i didn't manage to try it .. kekeke..

Sherreen said...

I've seen this skewer in tv..but no idea where to buy it..where did you get it?

Angel @ Cook.Bake.Love said...

Look at the skin ... Can't resist

May I know where can I buy the special skewer?

Mel said...

I had wanted to make this crispy roast pork for so long and yours so perfectly done. The skin so crispy and I'm sure everyone looking at the photos drooling. Thanks for sharing with us. Oh, I hv not come across this special Wooden skewer.

Sonia (Nasi Lemak Lover) said...

Cindy,Sherren,Angel and Mel, I have just put up two photos of the shop (Cap Four Po) that i got this skewer in this post..go to this kind of shop then you should be able to get this skewer.

Small Kucing said...

Oooh the ones you made is so beautiful. Poking the holes helps with the crunchy blister part is it? I love those

Rose said...

Sonia, I want some! Yummy and juicy roasted meat. Always been my favourite

Sonia (Nasi Lemak Lover) said...

Jessie , I don't think if you just score and you will get the same crispy result. Otherwise people will not come out with this kind of special skewer to prick the skin.

Blessed Homemaker said...

Sonia,
I busybody here.

Jessie,
I made my roast pork without pricking, just scoring and the skin turned out crispy too.

Honey Bee Sweets said...

I used to make roast pork too! But the pork meat here in Sg is miserable and expensive, very hard to get a good cut. Guess I'll just drool over yours for now, hahaha!

anne said...

Yup , I would really like some NOW ! hahaha Just the way I'd like my roast pork to be ;D Way better looking than some of the stuff they're selling here :D Awesome job as always , Sonia !

eileenlee said...

wow, i feel proud to have a brilliant frd like u, u are so talented.

WendyinKK @ Table for 2..... or more said...

I am very scared of making roast pork, the aftermath is scary, wash whole oven!

Jane Chew said...

死了死了!这个我是超级喜欢的。太美丽了。你很班代哦!我也想试试做这个简单的。我那个食谱很麻烦一下。你的太棒了。谢谢分享。

Jane Chew said...

死了死了!这个我是超级喜欢的。太美丽了。你很班代哦!我也想试试做这个简单的。我那个食谱很麻烦一下。你的太棒了。谢谢分享。

Yan said...

造福人群 !

ICook4Fun said...

I too made this two weeks ago and it turn out pretty well but I didn;t blanch the pork first. I have to try out your method. Thanks for sharing.

Yee Er said...

Frankly, I did want to make this before but thinking of the electricity bill, I step back;p.
Urs looks so tempting, can see how juicy the pork is.

Ann@Anncoo Journal said...

I also used your five spice powder to make roast pork. Very nice.

Wil - WilandWayan'sKitchen said...

Wow! That looks delicious. Is it pricking it with that tool that makes the nice crispy bubbles on the skin?

Julie said...

Looks delicious !!

Erivum Puliyum

Mary said...

This looks delicious, Sonia. I've never seen a tool (or a cooking method) like that before. Is the tool what creates the crispy layer?

I so wish that I could taste a bite of this. It looks great!

My Little Space said...

Sonia, your roast pork looks awesome! I think after the blanch. The fat won't spread all over the oven when roasting it. I want to make one too. I was looking for the skewer as well. Didn't know they have it here. Must check out the local shop. Thanks again for sharing.
Have a great week ahead, dear.
Kristy

cherry potato said...

好厉害!看相片就已可感觉到那脆脆的表皮了,还我猛吞口水。

sean said...

脆皮的。。。。
我的最爱。

还喜欢你用旧式的碟子来盛,
凸显了老旧的情怀。

Sherleen.T said...

wah, that shop owner allows you to take photos of the shop o...
your roast pork looks even better than the one selling in the stall...you are amazing, Sonia ^^

Sonia (Nasi Lemak Lover) said...

Blessed Homemaker, i just checked your post about roast pork using air fryer.Since you just use knife to score it, the effect is quite difference from using skewer to prick the skin..Use skewer can have nice blistering look round and bubbles!!

Christy said...

Omg, Sonia, you made your own roast pork for Qingming? Your ancestors must be proud, and your family and relatives must be lucky to enjoy this!:)
Yeah, somehow for me, this is the first time I really experienced the Qingming festival, and it is really, a festival filled with food and family gatherings :)

Ah Tze said...

roast pork, roast pork, here I come :) In Singapore, that kind of skewer is selling at $13-14!

Anonymous said...

Hi Sonia,

Can I know whereabout is that shop Syarikat Keong Hwa located? I would like to buy the skewer you mentioned above.

Penang.

Sonia (Nasi Lemak Lover) said...

Ah Tze, so expensive in SG, i got mine only RM 8...let me know if you come over to MY next time, i buy one for you.

Penang...this shop is located at Pasar Besar Jalan Meru Klang.

Phoebe said...

Hi Sonia, that is really great. I have the pork ready for this dish. Bu...will it contribute smell to the fridge if let it uncovered overnight? And what about the oven, does the pork oil spill everywhere in the oven?

Swee San @ the Sweet Spot said...

oh the crackling..!! *crunch crunch*

Sonia (Nasi Lemak Lover) said...

Phoebe, i don't really can smell in the fridge...ya, oil can spil but not so much because the meat already blanched in hot water.

elaine chan said...

Hi Sonia,
I can see that this piece must be definitely very very good.
My father was a roasted pork seller and we love this crispy skin.

choi yen said...

Can I just have the crispy skin?

Jade said...

我饿了!:)

Loveforfood said...

Delicious roast pork

Belly Good Cooking said...

Love the crispy skin the most. But, like what Wendy said, the cleaning of oven part is very very susah, with strong porky smell too!!

Food, Fun and Life in the Charente said...

I love crispy skin on pork, will try this for sure. Thanks. Diane

Sherreen said...

Sonia..can help me to buy the skewer? I'm going to KL this weekend..thinking how to pick up from you...I'm staying at Shah Alam..near Putra Heights..

Sherreen said...

Sonia..can help me to buy the skewer? I'm going to KL this weekend..thinking how to pick up from you...I'm staying at Shah Alam..near Putra Heights..

lena said...

each time i see siu yuk on someone's blog, i feel so tempted to try..it's on my list now, hope to try it out. I love that garlic salt, it 's a magic ingredient for me, didnt know that it can used for making siu yuk! Thank you!

Rebecca Subbiah said...

this looks so good

Sonia (Nasi Lemak Lover) said...

Sherren, Drop me an email and will discuss with you in the email.

daphne said...

that is an awesome post- especially with that device to poke the holes in the skin! Never know it exist. I wouldn't be able to resist popping a few in my mouth!

Sherreen said...

Sonia,

Just drop you an email. :)

eileen@hundred eighty degrees said...

Hi Sonia, this is my house"s favourite! Suggest that you set up a dim sum eatery place so that you can also include this 烧肉in your menu. So making 义烧soon? They are under the family :)

Little Corner of Mine said...

Beautifully crisp on top! Looks delicious!

Nami | Just One Cookbook said...

LOOK AT THAT! YUM!!! Now that's called delicious roast pork! Crispy on top and juicy inside. So jealous you were eating this!! ;-)

Nami | Just One Cookbook said...

LOOK AT THAT! YUM!!! Now that's called delicious roast pork! Crispy on top and juicy inside. So jealous you were eating this!! ;-)

Anonymous said...

Hi Sonia your roast pork looks awesome! Do you need to remove the salt from the skin before roasting? Kim

Sonia (Nasi Lemak Lover) said...

Kim, no, don't need to remove salt on the skin. After refrigerated overnight , I don't see any salt on the skin actually.

ping said...

I'm salivating, Sonia! I definitely will have to make this soon. But first, I'll have to clear my fridge ... I never have space in the fridge :)

Sissi said...

Sonia, it looks extraordinary! I'm after my dinner, but I wouldn't refuse a slice or two... I love crunchy pork belly and the crunchier the skin the better. Yours looks particularly crunchy.
I love the skewer! It's so clever and so original too.

mui mui said...

Hi Sonia,
Love your Roasted pork so much.
It is so tempting. Your recipe seems simply enough, will mark down and try it soon...^^

HK Choo said...

It's from this year's Flavour issue, right? I bookmarked it, but yet to try...not with your better pictorial guide, I think it's high time I get round to it.

Thanks for the photo of the skewer, I had something similar but it's made from plastic, and doesn't last, spoilt after awhile. Your wooden version is so much sturdier, shall look for it in those shop you shown here.

Kit @ i-lostinausten said...

YUM! I love this crispy pork( siu yok)! Didn't know it's quite easy to make! Now I know , thanks to you! I'll ask my sister to get the special skewer when she balik kampung this summer! But definitely trying this recipe! Can't wait! :)

Anonymous said...

this recipe is wonderful, i made it yesterday. Smell good and taste good too. my hubi and children loves it. Thank you..mei

LEY said...

太棒了!I have been reading a few recipe and until I found yours, the best and the simplest one.

Just a question if you got time to reply me, why Rasa Malaysia (another blogger) use ginger powder instead of garlic? ( i already bought the ginger powder, felt headache now, not sure will be able to exchange with the Empire grocer for garlic powder or not).

Another problem is my Elba oven seens don;t have the fan grill function :(

Thanks for sharing!

ley

Sonia ~ Nasi Lemak Lover said...

Ley, actually the type of seasonings use are depend on individual. I use garlic salt powder and the roast pork tasted exactly like those selling outside, so i guess they also using garlic..
If no grill function, you can just use normal oven function, but the meat might turned quite dry, maybe you can wrap with foil at the last stage. Ya, remember to set your oven temperature to very high, at least 230C as to blistic the skin and got the crunchy skin..
The most importantly is prick the skin as much of holes possible..
Hope my answers will help.

Anonymous said...

i sent you an email to order the pork skewer but i did not get a response from you. Please reply. I want to buy the skewer and will pay any price plus postage.

Anonymous said...

I did this at CNY! But the skin is hard. What is the problem?

Anonymous said...

Where is this Keong Hwa store selling the skewer?

ice-ayrez said...
This comment has been removed by the author.
ice-ayrez said...

Hi sonia...can I have the marinate recipe for the meat?

Sonia ~ Nasi Lemak Lover said...

ice-ayrez, refer to dry rub ingredients in the recipe.

ice-ayrez said...

Oh...noticed it.. sry! Thanksss a lot!

ice-ayrez said...

Oh...noticed it.. sry! Thanksss a lot!

Lembest Lechon said...

We also use that pricking tool you have but it is rectangular in shape. My father invented it for lechon business or pig roast here in the Philippines.

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