Who doesn't like a good roast meat. This is a 'must have' during CNY. Bring out the carnivore in you!
Siow Bak
Serves 10
2 Kg Pork Belly
3 Tbsp Salt
3 Tbsp Salt
2 Tbsp White Pepper
2 Tbsp White Vinegar
2 Tbsp Fermented Bean Curd (Nam Yue)
1 Tbsp Chinese Five Spice Powder
Blanch pork belly in hot boiling water for 10 minutes. Drain and pat dry.
Use fork to poke hole all over the pork belly skin, the more holes the crisper the skin. There is a special tool from kitchen specialty shop for this task, as it may take a while if using fork.
Lightly slit meat part to better penetration of marinade. Marinade meat side only with 2 Tbsp salt, white pepper, fermented bean curd and chinese five spice powder. For the skin side, rub in 1 Tbsp of salt.
Marinade overnight in the fridge.
The following day, before roasting, pat dry the skin part before putting in oven.
Bake in a preheated oven at 180⁰C for 1 hour. Brush the meat with white vinegar.
Turn to grill mode and increase temperature to 220⁰C, continue to grill for another 15 minutes. The skin might be a little charred. Scrape the charred part with a paring knife.
Let it rest before chopping into strips.
The following day, before roasting, pat dry the skin part before putting in oven.
Bake in a preheated oven at 180⁰C for 1 hour. Brush the meat with white vinegar.
Turn to grill mode and increase temperature to 220⁰C, continue to grill for another 15 minutes. The skin might be a little charred. Scrape the charred part with a paring knife.
Let it rest before chopping into strips.
 |
| Must Have During CNY |
 |
| Comfort Food |
