Sunday, 6 July 2008

Roast Pork ( Siew Yoke)

Chinese roast pork here refers to siew yoke (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it.
  • 600g pork belly with skin on
  • 1/2 tsp salt


  • 3-4 pips garlic, crushed
  • 1 tsp pepper
  • 11/2 tsp salt
  • 2 pieces od red fremented beancurd ( tau jhuu or nam yee), well mashed.)*
  • 11/2 tsp Five Spice Powder (Ng Heong Fun)
  • 1/2 tsp sugar


  • 2 tbsp vinegar
  • 1 tsp salt
  • 1 tsp bicarbonate soda


Clean the pork wekk and dab dry with kitchen paper. Make slits on the meat side of the pork and marinate with A.

Season the skin side with B. Then hang up to dry thoroughly for 4-5 hours. Use S hook that can be found in oriental shop. If not, put o wire rack with the meat side facing up.

Place the pork in a rack (the meat side up) and bake at 200 degree Celcius for 20 minutes. Take out from oven and prick the skin with a fork and brush with remaining ingredients (B). Bake the skin side at 235 degree Celcius for about 25 minutes or until the skin turns crisp.


* If you cannot find the red fremented beancurd, use the natural colour one.

After roasting, the chunk of meat will shrink to less than half its original size.

1 comment:

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