To make homemade Siew yoke, you have to start with the right cut of meat – that is PORK BELLY. When cooked, the meat will have perfect layers of fat and meat. Do not get any lean piece of pork for this dish, trust me, as the texture and taste which are important will not be the same and the result will also be affected by the temperature of the heat used.
The main star in this dish is actually the skin. Once it’s starts crackling, you’ll find yourself focusing more on the cracking than the meat. It’s like as if the meat is in the way of the prize. I mean it!