Recipe Roasted Pork, also known as Siu Yuk, is a roasted Cantonese meat cuisine. Traditionally, it was made by roasting an entire pig with seasoning like salt and vinegar in a charcoal furnace at high temperature. A high quality roasted pig has crispy skin with juicy and tender meat.
Now, thanks to the invention of oven, you can roast a part of the pork belly and enjoy roasted pork at home. If you’re up for the challenge, just follow the steps below! Enjoy making this Recipe Roasted Pork.
- 1 kg pork belly
- 1 tbsp salt
- 2 tbsp vinegar
- 1 cube fermented red bean curd (Nam Yee)
- ¼ tsp five spice powder
- ¼ tsp white pepper
- 1 tbsp rice wine
- Using a sharp knife, scrape away any impurities and hair on the skin making sure not to cut into the meat.
- Rinse thoroughly, drain and pat till very dry with paper towels.
- Using the tip of your knife or several roasting needles tied together with a rubber band, in a ‘stabbing’ position, prick the skin all over.
- Flip the pork belly over skin side down. On the meat side make shallow cuts about 1 cm deep and 1 1/2 cm apart across the length of the meat.
- Rub marinade all over the meat, also into the cuts for a few minutes making sure not to touch the skin.
- Flip it once more so it’s skin side up and place it on a rack. Give the skin one last wipe with a paper towel to make sure it’s very dry. Next, rub salt into the skin.
- Place a tray under the rack and leave the meat uncovered in the fridge overnight. The air in the fridge will dry out the pork skin.
- Take the meat out from the fridge 1 hour before roasting to bring it to room temperature.
- Remove excess salt from skin and pat skin dry with paper towel.
- Preheat oven to 200 degree C. Have both upper and lower heating elements as well as the fan in the oven on. Place meat on a roasting rack in the middle of the oven. Have a drip tray lined with aluminium foil to catch the fat drippings.
- After 20 minutes, remove meat from oven and brush vinegar onto the skin. Change oven settings to GRILL and return meat to oven for another 20 minutes. Repeat this process 2 more times or until skin is crackled and meat is cooked.
- When skin is crackled and a bit charred (about 1 hr 20 minutes), remove meat from oven. Cool for at least 10 minutes. Don’t worry about the charred parts on the skin. Just use a knife with a serrated edge to scrap the charred bits.
- Make sure to chop the meat and not to slice it before serving.
There you have it, homemade succulent Recipe Roasted Pork meat that is sure to satisfy your siu yuk craving! If you love roasted pork, try this Vietnamese Baguette with Grilled Pork Patties recipe, delicious and fulfilling! However, if you find it too much of a hassle to make your own, try ordering it via foodpanda and have it delivered right to your doorstep.