This is the 2nd recipe for delicious Siew yoke in my blog. I have tried to improve on the skin crispiness every time I roast the pork. Home-made Siew yoke is actually quite easy thanks to the oven doing the bulk of the work. Most of the preparation time is actually just preparing it for the roast. Home-make Siew yoke is so much superior to those bought because of the super crispy and crackling skin. Hubby gives his thumbs up for this creation and his friends Michael and Thai who came by the house tested and fully agreed too!
Let’s start by prepping the pork belly for roasting.
Using a sharp knife, scrape away any impurities and hair on the pork belly skin. Rinse, drain and pat till very dry.
Using the tip of knife or several roasting needles tied together, prick the pork belly skin all over.
Flip the pork belly over skin side down. On the meat side make shallow cuts across the length of meat.
Prepare the ingredients to marinade the meat.
Mix all ingredients for the marinade.
Pour the marinade all over the meat, also into the cuts making sure not to touch the skin.
Rub the marinade into the meat for a few minutes.
Flip it once more so its skin side up and place on a rack. Wipe the skin with paper towel to make sure it’s very dry. Then rub salt into the skin.
Place a tray under the rack and leave the meat uncovered in the fridge overnight.
Preheat oven to 200 degree C (400 degree F). Place a drip tray lined with aluminium foil to catch the fat drippings.
Place meat on a roasting rack in the middle of oven and roast for 20 minutes.
After 20 minutes, remove meat from oven and brush vinegar onto the skin. Change oven setting to GRILL and return meat to oven for another 20 minutes. Repeat process 2 more times until skin is crackled and meat is cooked.
I have also turned the meat around. You really need to monitor the progress of the skin in getting crispy. I alternate between gentle grill and strong grill for this process.
When skin is crackled and a bit charred (about 1 hr 20 mins), remove meat from the oven. Cool for at least 10 minutes.
Juicy meat and crispy skin of roasted pork, can’t wait to have a bite of it.
Make sure to chop the meat and not to slice it before serving.
Perfect portion of each piece of meat, not too lean and not too fat with a crispy skin.
Truly the melt in your mouth sensation on every piece of the meat.