Encouraged by my first attempt at roasting Siew Yook, I decided to improve on it. So, last week I bought another slab of pork belly for this purpose. Having read several blog postings on this, I decided to adopt the Best Practices for roasting Siew Yook!
This time, on top of the Basic Marinade of Salt, Pepper and 5-spice powder, I added in:
2 tbsp oyster sauce
2 cubes of Nam Yue (red fermented bean curd)
2 tbsp Chinese rice wine
1 tbsp sugar
I mix all the above into a paste and rub it all over the meat part of the slab. Do not rub this onto the Skin part – for that, just rub some salt and pepper.
I kept the marinated pork in the fridge for 2 days to dry it out and during that time, brushed some white vinegar onto the Skin part as well.
Before roasting, I put some Coarse Salt onto the skin and then roast it for about 30 minutes.
After that, remove the salt and continue roasting for another 30-40 minutes until the skin has “risen” and turned into a lovely golden crisp.
The result was this yummy piece of Roast Pork with an almost 100% crispy skin! The skin remains crispy for hours!
The added ingredients in the marinade gave the meat a wonderful fragrance and taste to the Siew Yook. Do try this improved version – you may never need to buy siew yook from the shop/market after you have done your own!
Terri @ A Daily Obsession says
i can smell it. it looks very moist too.high 5!
terri: thanks! yeah, this turned out much better than the previous attempt 🙂
this looks amazing!! great job! one day when i transform myself into a culinary goddess, i shall try out this recipe! 🙂 (Currently into baking onli:P )
Precious Pea says
WOW WOW WOW!!! Looks delicious!!! I didnt put vinegar on the skin but i will try it next attempt! Well Done!
Lingzie: Hmm… this is easier than baking cakes, i think, LOL!
P.Pea: Thanks for your tips too… i incorporated ALL the Best Practices, hehe!
550ml jar of faith says
I am always awed and inspired by people who venture into complex home cooking territory such as siew yoke! Salute!
Ju Ann says
wa lau! u did this all by yourself!?!?!
Wow it looks real good…really makes me feel like eating some now. I will definitely try cooking it. Btw, do you really need to put so much salt at the skin and do you recycle the salt when it’s been remove?
550ml jar of faith: it looks more complex than it really is, hehe! But actually, it’s quite a simple process:-)
Ju Ann: Thanks for the compliment! 🙂
maelyn: I spread out enough coarse salt to cover the entire skin – not really that much. The salt kinda hardened up after that so I just threw it away. Salt is not really that expensive anyway 🙂
Max Inclined says
That looks great. I just found a place real close to me that sells this, but I might just try it at home too.
Your first try says you roasted at 250C but were planning to lower the temp — what temp did you use this time? Thanks!
Hi Max – thanks for visiting! Yeah, I lowered the temp to about 200-210 deg.C so as to prevent the top & sides of the meat from being burnt. Do try this at home – you will be very pleased with it, I'm sure!
Max Inclined says
Just what I needed to know, thanks. I’m going to do this for sure.
Max Inclined says
I finally tried this (twice). First time the skin came out hard and flat, 2nd time I oiled it and about half of it came out crispy wonderful! I missed the fact that you stabbed it to death first — 3rd time may be a charm?
Flavor, with the nam yue, sugar, oyster sauce, etc, is perfection…
Thanks so much for the recipe
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