Sunday, 10 June 2012

脆皮烧肉 + 把猪皮烤到脆脆的秘诀 Crispy Roast Pork Belly(Siew Yuk) + Tips to make Crispy Skin

Would you mind telling me how long is your list of recipes that you would like to try? Is it 1 page, 2 pages or more?  I used to have a long list but then it was all gone when my computer broke down a few months ago.  Now, the new list is about 1.5 pages long!  Today, my cooking is the Crispy Roast Pork Belly(Siew Yuk), a very famous dish in the Chinese community!  This recipe comes from my respective blogger friend, Sonia(Nasi Lemak Lover) & after reading her recipe a few months ago, I knew that I must give it a try in the future.

I haven’t roast pork belly before but I know that the trickiest part is how to make the skin crispy!  Thanks to Sonia, I’ve got to learn some important tips & they are:

TIP 1:
Pat dry the pork belly skin completely, season with salt & leave it in the fridge for hours(the best is for overnight) before cooking!
TIP 2:
Prick the skin of the pork belly as much as you can besides scoring it.  Use a skewer to do the job.  Do it before you refrigerate it & do it again before you cook it under the oven grill! Click here to view Sonia’s skewer.  If you don’t have one, you can now buy from her blog or you can consider of using one of these:

TIP 3:
Oven is used to cook the pork belly but it is the oven grill that makes the skin “blisters” & crispy!  When I removed my pork belly from the oven, the skin was just 5% “blistered” & 95% was done under the oven grill in just a few minutes! 

Every oven grill is different.  You may need to adjust the heat or grilling time in accordance to your oven grill. And size does matter here! My pork belly is small in size & this is why it took such a short time to cook the skin completely!

I’m able to find the model of my oven here.  It is a wall oven from Westinghouse & the oven grill comes separately which you can see it is under the oven with a separate door.
Delicious "Siew Yuk!"  I purposely slowed down when I was chewing the skin & I could feel that every part of the skin “popped out” nicely & they were soooooooooo crispy! Another reason I love this recipe so much is that the meat wasn't very salty compares to the store-bought pork belly! The store-bought pork belly(esp the bone parts) can be as salty as the salty eggs!

Crispy Roast Pork Belly(Siew Yuk) 
Serves 2

650g Pork Belly, washed
2tsp Salt

½tsp Grated Garlic
½tsp Salt
¼tsp Five-Spices Powder
¼tsp Ground White Pepper

1. Blanch the pork belly in boiling water for 5-8 minutes.  The meat is not 100% cooked but that’s ok.
2. Pat dry with paper towel. Make sure that the meat & the skin are dry completely.
3. Use a skewer to prick the skin.  Prick it as much as you can.  When finish, use a sharp knife to score the skin gently.
4. Rub the skin with the salt.  Then, marinate the meat with the seasonings.  Do this carefully so the seasonings won’t get to the skin.
5. You will need a roasting tin with a wire rack over it. Place the pork belly, skin side up on the wire rack. Leave the meat uncovered & refrigerate overnight!
6. With the same position(skin side up), cook the meat in a 200C preheated oven  for approximately 30 minutes or until the meat is cooked.  Remove from the oven & turn on the oven grill to medium-high heat.  At this stage, the meat is cooked but the skin isn’t “blistered” completely.
7. Prick the skin again with a skewer but watch out as the pork belly is very hot.  Hold the pork belly with some paper towels when the pricking is done.  Place the pork belly under the oven grill & watch carefully as the skin will only take 1-3 minutes to cook!  Remove when the skin is all “blistered.” Wait till the meat cools down a bit, chop into bite-sized & serves immediately.
Look at these vine tomatoes.  So fresh & so cute!

We had the Pork Belly with boiled rice, some roasted vegetables & boiled sweet corns! There were Dutch carrots(baby carrots); baby potatoes; brown onions & vine tomatoes!
The roasted vegetables were cooked with my secret sauce recipe.

Jessie’s Secret Sauce Recipe:
2tbsp Honey
1tbsp Light Soy Sauce
1tbsp Worcestershire Sauce
3tbsp Water

To roast the washed & cut(peeled)vegetables, simply drizzle with some olive oil, sprinkle with some salt & ground pepper. Pour in the secret sauce. Roast at 180C for 20 minutes.  Remove the vine tomatoes, spoon the sauce & pour over the vegetables, continue cooking for another 25-30 minutes or until the carrots & potatoes are cooked.

Boil the potatoes for 5-10 minutes or until it is little bit soft to touch before roasting. Make a few cuts on the top of the potatoes. This can save you lots of time in roasting.

I’m going to do a “Sonia” week of posting & my next 2 recipes also come from her blog! I want to thank her again for re-assuring me that there is nothing wrong to leave the blanched meat in the fridge for overnight though it wasn't cooked completely.  I was worrying that the meat would encourage the growth of some dangerous bacteria but I was just worrying too much!