Delicious Siew Yoke I (Chinese Roast Pork)

by Angie Liew
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! 

 

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Print Recipe
Delicious Siew Yoke I (Chinese Roast Pork)
By Angie Liew of Huang Kitchen
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!
Ingredients
  • 1kgpork bellywith skin. Washed and pat very dry. Poke through the skin all over. Make shallow cuts 1 cm deep and 1 1/2 cm apart on the meat side across the length of the meat
  • 1tablespoonsaltfor rubbing on pork skin
  • 2tablespoonwhite vinegarfor brushing pork skin at 20 mins into roasting
Marinate (in a bowl):
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Rub marinate all over meat side of pork belly for a few minutes.
    Rub marinate all over meat side of pork belly for a few minutes.
  2. Place pork belly meat side down in a rectangular baking tray.
    Place pork belly meat side down in a rectangular baking tray.
  3. Rub 1 TBsp salt all over the skin.
    Rub 1 TBsp salt all over the skin.
  4. Place pork belly meat (uncovered) in refrigerator preferably overnight. The air in the fridge will dry the skin. Remove the meat 1 hr before roasting.
    Place pork belly meat (uncovered) in refrigerator preferably overnight. The air in the fridge will dry the skin. Remove the meat 1 hr before roasting.
To roast:
  1. Preheat oven to 200 degree C. Have both the upper & lower heating elements & fan in the oven ON.
    Preheat oven to 200 degree C. Have both the upper & lower heating elements & fan in the oven ON.
  2. Place pork belly on a rack in the middle of the oven. Put a pan covered with aluminium foil below for the dripping fat during roasting.
    Place pork belly on a rack in the middle of the oven. Put a pan covered with aluminium foil below for the dripping fat during roasting.
  3. Roast for 20 mins. Then change oven setting to upper heating element (grill function or broil function) on. Brush white vinegar onto the skin. This can fasten the cooking process on the pork skin and make it light and crunchy.
    Roast for 20 mins. Then change oven setting to upper heating element (grill function or broil function) on. Brush white vinegar onto the skin. This can fasten the cooking process on the pork skin and make it light and crunchy.
  4. Use some paper kitchen towels to dab the pork skin when you see liquid fat bubbles building up. This will expose the skin and make it more crispy.
    Use some paper kitchen towels to dab the pork skin when you see liquid fat bubbles building up. This will expose the skin and make it more crispy.
  5. Monitor the roasting by looking at the progress of the skin in getting crispy.
    Monitor the roasting by looking at the progress of the skin in getting crispy.
  6. The pork skin needs to get charred and burnt as this will mean the skin has become really crispy all the way through. When the skin is charred, it means it has cooked all the way through and has become dry, crispy & crunchy. The charred bits can easily be scraped off with a knife that has serrated edge.
    The pork skin needs to get charred and burnt as this will mean the skin has become really crispy all the way through. When the skin is charred, it means it has cooked all the way through and has become dry, crispy & crunchy. The charred bits can easily be scraped off with a knife that has serrated edge.
  7. When the homemade Siew Yoke is ready, let it rest about 15 mins. Then CHOP into bite size pieces. Then it’s ready to be served.
    When the homemade Siew Yoke is ready, let it rest about 15 mins. Then CHOP into bite size pieces. Then it’s ready to be served.
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My hubby likes to have his Siew Yoke served in a bowl of piping hot creamy curry laksa mee and of course top with lots of mint leaves from our garden. Enjoy!!!!

 

Leave a Comment

4 comments

Judy Tang March 20, 2015 - 7:38 pm

Hi Angie,
Your recipes and step by step guide is very helpful. You are such a good cook, happy to subscribe and follow you. Looking forward to more fantastic Chinese dishes from you.

Reply
Angie Liew March 20, 2015 - 8:44 pm

You’re most welcome. Just sharing what I love to do . Thanks for the lovely comment.

Reply
Steven Chan March 29, 2014 - 6:43 am

Hi Angie, your husband has good taste! You are an excellent chef! The curry laksa looks really yummy! Well done!

Reply
Angie Liew March 30, 2014 - 3:03 pm

Thanks for the compliment and support for my humble blog.

Reply

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