Roasted Pork Belly aka Siew Yoke

Haven't made this siew yoke for quite sometime. My hubby and princess are siew yoke lovers and since hubby is in town this week, can make it for dinner then.

Homemade siew yoke is always better than to buy outside because it's fresh from oven and more clean.

Ingredients :

4 strips pork belly with rind - ( 6 inches length x 1 1/2 inches wide )

8 bamboo skewers

2 cups water and 2 tbsp vinegar - for scalding the rind

1/2 tbsp oil

coarse salt

Marinate :

1 tsp black pepper

1 tsp 5 spice powder

1 tsp minced garlic

1 tsp caster sugar

1 tsp fine salt

Method :

Bring water to boil and add in vinegar. Scald the rind of the pork belly. Wipe dry.

Then, skewer the pork belly to prevent them from curling up while roasting.

In a small bowl mix black pepper, 5 spice powder, minced garlic, sugar and salt together.

Rub the mixture all over the meat only. Wipe away any marinate on the rind.

Cover with clingwrap and refrigerate overnight.

The next day, take meat out from fridge and thaw it completely before roasting.

Line a piece of aluminium foil on the bottom of the wire rack to collect the oil drippings from the meat.

Then, preheat oven at 200C, top and bottom heat.

Rub the rind with oil and bake 15 minutes rind side up.

By then, the meat should be cooked and rind is soft enough.

Remove meat from oven and poke the soft rind as much as possible using a skewer.

Wipe off any oil or moisture on the rind.

Switch oven to top heat and grill or broil the rind with at least 4 inches away from the elements.

By 15 minutes, the rind started crackling.

Sprinkle seasalt or coarse salt on top of the rind and continue to broil for another 20 to 25 minutes.

Check now and then and turn meat around for even broiling.

The smallest piece took 15 minutes to reach perfect crackling while the other three took 25 minutes.

Remove meat from oven, brush away the sea salt and scrap away any burnt parts.

Can see the amount of oil collected?

Let roast rest for 10 minutes before chopping into serving pieces.

***Recipe from Lily's Wai Sek Hong, thanks for sharing.