Delicious Siew Yoke II (Chinese Roast Pork)

by Angie Liew
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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!

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Delicious Siew Yoke II (Chinese Roast Pork)
By Angie Liew of Huang Kitchen
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!
Ingredients
Marinade:
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Using a sharp knife, scrape away any impurities and hair on the skin making sure not to cut into the meat. ( Drag the know at 90 degrees across the skin going against the hair growth )
    Using a sharp knife, scrape away any impurities and hair on the skin making sure not to cut into the meat. ( Drag the know at 90 degrees across the skin going against the hair growth )
  2. Rinse thoroughly, drain and pat till very dry with paper towels.
    Rinse thoroughly, drain and pat till very dry with paper towels.
  3. Using the tip of your knife or several roasting needles tied together with a rubber band, in a ‘stabbing’ position, prick the skin all over. ( you want pin pricks, not slits )
    Using the tip of your knife or several roasting needles tied together with a rubber band, in a ‘stabbing’ position, prick the skin all over. ( you want pin pricks, not slits )
  4. Flip the pork belly over skin side down. On the meat side make shallow cuts about 1 cm deep and 1 1/2 cm apart across the length of the meat.
    Flip the pork belly over skin side down. On the meat side make shallow cuts about 1 cm deep and 1 1/2 cm apart across the length of the meat.
  5. My butcher prick and score the meat for me so it does make roasting siew yoke so much easier.
    My butcher prick and score the meat for me so it does make roasting siew yoke so much easier.
  6. Rub marinade all over the meat, also into the cuts for a few minutes making sure not to touch the skin.
    Rub marinade all over the meat, also into the cuts for a few minutes making sure not to touch the skin.
  7. Flip it once more so it’s skin side up and place it on a rack. Give the skin one last wipe with a paper towel to make sure it’s very dry. Next rub salt into the skin.
    Flip it once more so it’s skin side up and place it on a rack. Give the skin one last wipe with a paper towel to make sure it’s very dry. Next rub salt into the skin.
  8. Place a tray under the rack and leave the meat uncovered in the fridge overnight. The air in the fridge will dry out the pork skin.
    Place a tray under the rack and leave the meat uncovered in the fridge overnight. The air in the fridge will dry out the pork skin.
  9. Take the meat out from the fridge 1 hour before roasting to bring it to room temperature.
    Take the meat out from the fridge 1 hour before roasting to bring it to room temperature.
  10. Remove excess salt from skin and pat skin dry with paper towel.
    Remove excess salt from skin and pat skin dry with paper towel.
  11. Preheat oven to 200 degree C. Have both upper and lower heating elements as well as the fan in the oven on. Place meat on a roasting rack in the middle of the oven. Have a drip tray lined with aluminium foil to catch the fat drippings.
    Preheat oven to 200 degree C. Have both upper and lower heating elements as well as the fan in the oven on. Place meat on a roasting rack in the middle of the oven. Have a drip tray lined with aluminium foil to catch the fat drippings.
  12. After 20 minutes, remove meat from oven and brush vinegar onto the skin. Change oven settings to GRILL and return meat to oven for another 20 minutes. Repeat this process 2 more times or until skin is crackled and meat is cooked. I have also turned the meat around. You really need to monitor the pork quite closely by looking at the progress of the skin in getting crispy. ( I alternate between gentle grill and strong grill for this process ).
    After 20 minutes, remove meat from oven and brush vinegar onto the skin. Change oven settings to GRILL and return meat to oven for another 20 minutes. Repeat this process 2 more times or until skin is crackled and meat is cooked. I have also turned the meat around. You really need to monitor the pork quite closely by looking at the progress of the skin in getting crispy. ( I alternate between gentle grill and strong grill for this process ).
  13. When skin is crackled and a bit charred ( about 1 hr 20 minutes ), remove meat from oven. Cool for at least 10 minutes. Don’t worry about the charred parts on the skin. Just use a knife with a serrated edge to scrap the charred bits.
    When skin is crackled and a bit charred ( about 1 hr 20 minutes ), remove meat from oven. Cool for at least 10 minutes. Don’t worry about the charred parts on the skin. Just use a knife with a serrated edge to scrap the charred bits.
  14. Make sure to CHOP the meat and not to slice it before serving.
    Make sure to CHOP the meat and not to slice it before serving.
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To roast Chinese Roast Pork: P1120422

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.

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Using the tip of knife or several roasting needles tied together, prick the pork belly skin all over.

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Flip the pork belly over skin side down. On the meat side make shallow cuts across the length of meat.

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Prepare the ingredients to marinade the meat.

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Mix all ingredients for the marinade.

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Pour the marinade all over the meat, also into the cuts making sure not to touch the skin.

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Rub the marinade into the meat for a few minutes.

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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.

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    Place a tray under the rack and leave the meat uncovered in the fridge overnight.

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Preheat oven to 200 degree C (400 degree F). Place a drip tray lined with aluminium foil to catch the fat drippings.

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Place meat on a roasting rack in the middle of oven and roast for 20 minutes.

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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.

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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.

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When skin is crackled and a bit charred (about 1 hr 20 mins),  remove meat from the oven. Cool for at least 10 minutes.

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Juicy meat and crispy skin of roasted pork, can’t wait to have a bite of it.

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Make sure to chop the meat and not to slice it before serving.

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 Perfect portion of each piece of meat, not too lean and not too fat with a crispy skin.

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Truly the melt in your mouth sensation on every piece of the meat.

                      
Compliment well with a plate of wanton noodle too
AS ALWAYS ……. ENJOY!
      

Leave a Comment

4 comments

Porky Fan April 26, 2020 - 11:45 am

Hi,.. I like to know why did u add vinegar ? I just tried your recipe today but failed miserably on the skin. It doesn’t have the bubbles . Instead it’s like a flat surface.

Reply
Angie Liew April 28, 2020 - 12:01 am

Vinegar helps to dry out the skin.Hence this helps to make the skin of the pork belly crackling and crispy. Also, you need to pierce the skin of the pork as much as possible. Make sure its only the skin that is being prick and not prick through the skin. Otherwise the oil from the fat layer of skin will make the skin not cracked and hence not crispy. Temperature must also be high. Hope this helps.

Reply
Angie Liew June 6, 2014 - 1:02 am

Really happy to know you like it

Reply
Esther Wong June 5, 2014 - 1:19 pm

Our favourite Seol Bak…..!

Reply

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