This is my second time making this Roasted Pork that Chinese called Siew Yuk in Cantonese or Shao Rou 烧肉 in Mandarin. This is very easy to prepare and the pork is very juicy, nice and tender inside while the skin is exceptionally crispy and crunchy. The first Roasted Pork was gone before I could take a picture... :DD so this time I quickly took some pictures of this delicious pork before it disappears ...hahaa...
Here is the recipe (I tweaked this recipe a bit from a blogger in London, just don't remember her site name, will look up again and place the link later)
1kg Pork belly (best with a little more fats) ~ clean, dry & cut into half
1/2 tbsp Coarse sea salt
1/2 tbsp Sugar
1/2 tbsp Five spice powder
1 tbsp Rice wine (Shaoxing or White rice wine)
Mix all the ingredients together in a bowl until well combined
- Score the flesh part (not the skin) of the pork belly lightly in diagonal lines and rub in the marinade well.
- Place the marinated side down on a container so it can sit and absorb the flavors.
- Use a skewer or satay stick to poke repeatedly on the skin, then rub more salt on the skin only.
- Marinate the pork belly uncovered for several hours or overnight in the fridge so that the skin will dry completely.
- When ready to cook, pat dry if there is any moisture left on the skin and place pork in the middle of the oven. Remember to place a foil and pan underneath to enable fat to drip into the pan.
- Bake in the preheated oven at 180C for 45 mins then switch temperature to 200C for another 20 mins.
- The skin will get slightly burnt and charred.
- Once cooked, remove pork from oven, scrape off any burnt parts with serrated knife (I used a fish scaler) and leave to rest for 10 mins before chopping.
- **Just listen to that crackling...