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 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!