Homemade Siew Yook – 2nd attempt


  1. 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 )

  2. WOW WOW WOW!!! Looks delicious!!! I didnt put vinegar on the skin but i will try it next attempt! Well Done!

  3. I am always awed and inspired by people who venture into complex home cooking territory such as siew yoke! Salute!

  4. 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?

  5. 550ml jar of faith: it looks more complex than it really is, hehe! But actually, it’s quite a simple process:-)

  6. 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 🙂

  7. 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!

  8. 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!

  9. 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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