Easy to prepare Siew Yoke ( Roast Pork Belly ) with a absolutely crisp crackle. Delicious with steam rice and perfective for any affair. 
tied though Siew Yoke (Roast Pork Belly) or siao bak is well available in Malaysia, it is distillery one of the most request kernel dish for Chinese New Year. Unlike Char Siu ( chinese Barbecue Pork ), I have not seen it being offered at the restaurants here. Hence, the need for us living aside from the mother culture, to prepare it at home.
Reading: Siew Yoke (Roast Pork Belly)
What’s the Secret to a Crispy Siew Yoke?
fortunately, the training is quite simple and only a few ingredients are required. The actual challenge with Siew Yoke (Roast Pork Belly) is getting a absolutely crisp crepitate. Years ago, my elder brother who was studying abroad then told me that he found out from person working at a restaurant a little “ secret ”. obviously, rubbing some vinegar on the pork barrel bark will do the antic. I often wondered about this piece of information. Will the Siew Yoke taste dark ? I did not want to find out and never truly tried it. Who ever listens to their brother anyhow, right ? ???? 
well, I did it MY WAY. I would leave the kernel to dry out uncovered in the refrigerator overnight. The next day I will roast it and finish off the cook by placing it under the broiler to allow the skin to blister. It worked for me and my Roast Pork Belly turned out actually good. I ’ ve been doing it this way for years .
The Vinegar Treatment
This time out of curio, I decided to give the vinegar discussion a try. I actually combined both methods but did not prick the clamber as much. not wanting to waste a perfectly effective piece of pork barrel belly ( in case it does taste sour ), I merely added the vinegar just before roasting. I besides sprinkled some kosher or coarse salt on the top for extra relish and sex appeal ! When it came out of the oven, I was a little apprehensive. The peel did not look as “ bouffant ” ( or blistered ) as I had expected. There was only one way to find out…
Similar Products Used in Making This Siew Yoke (Roast Pork Belly)
This post contains affiliate links. Please read my disclosure policy here.
Aluminum Half Sheet Pan Baking Sheet Set with Stainless Steel Oven Safe Cooling Rack
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Print Pin
from
votes
Siew Yoke (Roast Pork Belly)
Easy to prepare Siew Yoke (Roast Pork Belly) with a perfectly crisp crackling. Delicious with steamed rice and perfect for any occasion.
Course :
Main Course
Cuisine :
Chinese
Keyword :
crispy pork belly, siew yoke, siu yuk
Prep Time
15
minutes
Cook Time
1
hour
10
minutes
Total Time
1
hour
25
minutes
Servings:
Calories:
471
kcal
Ingredients
- 2 pound slab pork barrel belly with peel ( 900g )
- 2 tsp salt
- 1 tsp five-spice powder
- ½ tsp ground pepper
- 1 tbsp flannel distilled vinegar
- 1 tbsp kosher salt / coarse strategic arms limitation talks
Instructions
- Scrape pork abdomen clamber with knife to remove impurities. Rinse and drain .
- Bring a batch of water to boil. Blanch pork barrel belly in boiling water skin side down for 5 minutes. Flip pork barrel abdomen and allow it to blanch for another 5 minutes. Remove and pat dry with newspaper towels .
-
Combine salt, five-spice powder, and pepper in a small bowl.
- Place pork belly clamber side up on a tray. Pierce the peel all over with a branch .
- Flip the pork belly over. Using a astute knife cut several lines about ¼ column inch bass and 1 inch apart along the distance of the pork barrel belly .
- Pat dry rub evenly over the meat and sides of pork belly .
- space a wire rack on a baking tray. Transfer the pork belly skin side up onto the wire rack. Pat dry skin with newspaper towels. Allow it to dry uncover overnight in the refrigerator .
-
When ready to roast, brush skin with vinegar. Then sprinkle kosher (coarse) salt over the top.
- Pour good adequate body of water to cover the base of the tray without wetting the pork belly. Roast in a 375°F ( 190°C ) oven for 50 minutes. Remove from oven .
-
Move oven rack with mittens to the top most level close to the broiler. Return meat to the rack. With the oven door slightly ajar, turn oven to broiler (grill) setting. The pork belly skin will start to blister. Continue to broil (grill) for approximately 5 to 10 minutes or until skin is evenly blistered. Remove when done.
- Allow roasted pork belly to rest for 10 minutes. Remove charred bits by scrapping with a knife. Cut into bite size pieces .
- Serve immediately with mustard and dessert chili sauce if desired .
Video
Nutrition
Calories:
471
kcal
Tried this recipe ? Mention @ MalaysianChineseKitchen or tag # MalaysianChineseKitchen
Read more: Wong’s King About Us
Perfectly Crispy Crackling
The crunch was absolutely crunchy ! I hope you heard that crunch in my television. ???? No sourness taste whatsoever…phew ! I guess there are a few ways to achieve that perfective crunch. Choose the method acting you are most comfortable with and give it a hear. I know you ’ ll love it ! 
>
