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

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!

Japanese Cheesecake

I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit.  Served it as a dessert much to their delight.  It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A)  250 gm Cream cheese       180 ml Low fat Milk B)  9  Tbsp Plain Flour      4.1/2  Tbsp Cornflour C)  6 Egg Yolks       120 gm Caster Sugar D)  6 Egg Whites       1  Tsp Cream of Tartar       120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted.  Set aside. Sift the flour, cornflour, mix well.  Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th

Emperor Herbal Chicken ~ 药材皇帝鸡

    Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January.  Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food. Emperor Herbal Chicken   ~  药材皇帝鸡 Ingredients 600 gm (1/2 a full range chicken) 8 seedless red dates 2 pieces Dang Gui (angelica root) 2 pieces Bei Qi 15 gm Huai San 15 gm Dang Shen 20 gm Yuk Zhu 5 gm wolfberries (to add on after chicken is cooked) 2 Tbsp Shaoxing wine 1 Tbsp sesame oil 1/2 Tbsp seasalt 1 tsp light soya sauce Method Rub the chicken with seasalt and a bit of light soya sauce.   Place the chicken on 2 pieces of parchment paper. Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and  spread them on the chicken.   Pour in the Shaoxing wine and sesame oil. Wrap the chicken and place it on a plate. Heat up a steamer and steam the chicken on boiling water for about 20 mins.,