Roasted Pork Belly known in Cantonese as Siu Yuk (Siew Yoke) is a popular cuisine served in hawker styled stalls commonly found in Chinese-speaking regions in East and Southeast Asia. Stalls serving this dish prepare the meat by roasting the meat over an open fire or a huge wood burning rotisserie oven. This dish can be done at the comfort of your own home in an oven. Here's how!
Roasted Pork Belly
Preparation time: approx. 1 hour
Serves : 2 Persons
300-400g of pork belly
five spice powder
1. Wash the pork belly and pat it dry with a piece of cloth. Generally its recommended to use fresh pork but if you have bought the pre-frozen types or kept your pork in the freezer it is advisable to take the pork out early for it to defrost completely.
2. Score the pork belly skin-side. The lines should be diagonal and around an inch apart from one another.
3. Rub a generous amount of salt over the meat. Then rub the five spice powder. The amount of five spice powder doesn't have to be a lot e.g. around 1-2 teaspoons for the whole slab of meat.
4.Preheat the oven to 200°C and set to grill with fan. The tray should be placed in the middle or the bottom row.5. Put the meat in on a tray skin side down and roast for 20-25 minutes until pork turns brown.
6. Flip the meat over skin side up and randomly poke the skin with a sharp fork. This is to ensure the oil oozes out of the skin to complement the crackling of the skin. Put the meat back in and cook for another 15-20 minutes or until the skin is golden brown and crispy. At this point the skins hisses and crackles and should look roughly like the picture below.
7. Take the roasted pork belly out and let it cool for a few minutes. Cut to bite-size pieces.
8. Serve the roasted pork belly with rice, cucumber and a sauce of your choice.