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.. Feel 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..

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

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..

buy a nice lean and even layers of pork belly

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

pat dry with paper towel

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

use a sharp knife to lightly score the skin

rub salt and seasonings

place on a wire rack and dry in the fridge overnight

 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..

roast pork is done with skin blistered and browned

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

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

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 sea salt
1tsp + 1/2 tsp 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.

Updated on 27 March 2016

After made Siew Yok numerous times, just like to re-update the recipe which resulted a crispy skin and juicy roast pork.

I find this type of normal salt yield better crispy skin than sea salt. And do not reduce the salt amount that rub on the skin, one of the important criteria to make the skin turned crispy. Even with that big amount of salt used, you will not taste too salty.

Also do not over bake the meat (1st part of baking), if over cooked, the meat will become soft and has no chewy texture.

Crispy Roast Pork 脆皮烧肉

3kg pork belly, with skin on, size 12”x8”

3tbsp salt (prefer normal & cheap salt)

Dry rub

3tsp garlic salt

2tsp salt (prefer normal & cheap salt)

2tsp + 1/2 tsp Chinese 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. For the skin, rub the salt and just leave the excess salt on the skin.

6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight.

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 30mins at middle rack 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.

Recipe by Sonia a.k.a Nasi Lemak Lover