"Siu Yuk" aka Crispy Roasted Pork Belly 脆皮烧肉
MiMi Bakery House
MiMi Bakery House
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Ingredients

  • 1 tablespoon salt
  • 1 teaspoon oyster sauce
  • 1 teaspoon pepper
  • 1 teaspoon 5 spice powder
  • 3 gloves garlic (smashed to a paste)
  • 1. Bring a pot of water to boil. Add in pork belly and blanch for 15 minutes, drained. With kitchen towel wipe the pork belly dry.
  • 2. Prick holes all over pork skin with needles or something similar as
  • 3. Add salt to pork belly, rub on both skin and meat surface.
  • 4. Apply bottom marinate ONLY underbelly
  • 5. Wrap the pork belly with aluminium foil, skin facing up
  • 6. Place the pork into fridge, skin side up uncovered for about 1
  • 7. Remove the foil from the marinated pork and leave it to reach at room
  • 8. Preheat oven at
  • 9. Remove the pork from oven, and turn up the temperature to
  • 10. Return pork to oven and bake for another
  • 11. Leave it cool down before chopping.
  • 1.2 kg pork belly
  • 1/2 Tbsp Shaoxing wine, optional
  • 3½ tsp salt
  • 2 tsp sugar
  • 1/2 tsp five

Instructions

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