Skip to main content
logo
Food Advertising by

Roast Pork ~ Chinese style


This has been on my to-do list for ages but I have been procrastinating.  Lately, this seems to be the rage amongst my neighbours and when one of them asked whether I've ever made 'Roast Pork' before, I said 'no'.  So I made it a point to get up early one morning, went to my regular butcher, picked up a piece of pork belly for this purpose and along the way picked up a few tips from him as well ..........




The crust was a bit burnt, so I scrapped the burnt tops using the teeth of the 'meat hammer'.  Well that was the only tool that I could find amongst my kitchen gadgets most suitable for this purpose and it worked!  Now, here's what I did .........


Ingredients
750 gm pork belly
1/2  tsp light soya sauce
1 tsp coarse sea salt
1 tsp sugar
2 tsp Shaoxing wine
1/4 tsp 5 spice powder (optional)
Extra salt to rub on skin

To apply on the skin
Juice from 1 limau kasturi/calamansi
Rice vinegar



Preparation
1.  Mix the sauce, sugar, salt and wine in a bowl, set aside.
 2.  Score the underside of the pork belly diagonally, rub in the marinade, give it a good massage.
3.  Place the marinated meat side down on a container to sit and absorb in the flavours.
 4.  Use a sharp knife to poke repeatedly on the skin and rub salt on it.
5.  Place this container on the top shelf of the fridge, uncovered, for 2 to 3 days to dry up the skin.
6.  Apply a layer of rice vinegar, then a layer of limau kasturi, repeat thrice.


7.  Place meat on a rack in the middle of a preheated oven.  Put a foil lined pan with some water at the bottom to collect oil drippings.
8.  Bake @ 180 deg C for 45 mins.  Switch to grill for 5 mins. and you can see the skin crackling and puffing up.
9.  Remove from oven, let cool on wire rack and scale off the burnt parts.  Chop up the meat when cooled.
10.  Serve.







You may like to visit
Roasted Pork  @  Anncoo Journal
Crispy Roast Pork Belly   @  Christine's Recipes

I'm submitting this post to  Muhibbah Malaysian Monday.  Do check it out 'Here'


Comments

  1. wahhh..next time no need to queue up to buy siew yuk, Cheah.. can i order from u???

    ReplyDelete
  2. I like the limau kasturi idea, will try it the next time I cook this pork...the skin looks so crispy!

    ReplyDelete
  3. WOW! I can feel the crackling sound already. Looks so good and my hubby being pestering me to make siew yuk again...haha..better not to let him sees this *:*

    ReplyDelete
  4. Oooo.... what a lovely crust you have there on the pork! I love it. I want to try this one day as well. Probably next 'qing ming'. :o) Thanks for sharing & have a nice day ahead.
    Kristy

    ReplyDelete
  5. My hub's favourite. He would be drooling looking at your post!

    ReplyDelete
  6. Claire
    Oh, must give advance notice. Ha, ha!

    Jeannie
    Limau kasturi is the tip given by the butcher!

    Anncoo
    Since he likes it, may as well pacify him a little!

    Kristy
    No need to wait for 'Qing Ming'. I'm sure you can do it one of these days. You too have a great day!

    busygran
    Maybe you should give it a shot. You'll feel so excited when you see the skin puffing up!

    ReplyDelete
  7. Hi Cheah, wow! My favorite all time food, ha ha.
    I eat to live, not live to eat and not adventurous with food, but when seeing these roast pork....
    thats it! Must have!

    And here in Toronto we get a lot of varieties of roast pork, HK, Taiwan, China etc kinds....
    Love to have it with chillie sauce and cucumber.
    You have a great week, Lee.

    ReplyDelete
  8. Good idea!! Roast pork kebab... yummo

    ReplyDelete
  9. Your crackly pork looks gorgeous with the even layers of lean meat and fat. I hope my boys are not looking over my shoulders or they will request that I make it soon.

    ReplyDelete
  10. What fabulous tips! I haven't this for so long, it used to be my favourite thing to order at the chicken rice shop. I wonder what the lime juice does, is it for flavour? Must try this soon, than you for sharing.

    ReplyDelete
  11. Uncle Lee
    Thanks. I've yet to try Taiwanese roast pork.

    Rebecca
    Thank you!

    Penny
    Hey good idea too, roast pork kebabs!

    Biren
    Give it a shot, it's easy. Not a big hurdle for you!

    Shaz
    The lime juice is the tip given by my butcher. It helps to make the skin crispy, same purpose as the rice vinegar.

    ReplyDelete
  12. good job, cheah! i dont know when i will make my own siu yook..

    ReplyDelete
  13. Wow! Perfectly roasted! I've started to consume more fats now ever since my elder son says it's good for health, better than eating more carbohydrates it seems. So, placing my order for coming CH trip... how about it?? Just teasing.....hehe! :)

    ReplyDelete
  14. Jacqueline
    Thank you. Take up to CH, the fat will solidify. You can afford more fat as you're so slim!

    ReplyDelete
  15. Lena
    It's easy to make, am sure you'll get down to it, one day!

    ReplyDelete
  16. yummy!! actually i did not left to dry openly in the fridge and the skin still crackle nicely after poking the skin really well with sharp fork :p

    ReplyDelete
  17. babe_kl
    Maybe can try your method too. But I think the skin must be really very dry for it to puff up nicely.

    ReplyDelete
  18. when i was in china last month, i had this, but it was surved in a sauce. it was a sweet ish sauce. it also made the meat SSSOOOO soft ... i loved it and i cant find the sauce anywhere... who knows the recipie?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.