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Roast Crispy Pork ( aka Chinese Siu Yook)

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Roast Crispy Pork ( aka Chinese Siu Yook)

I did an experiment using 8 different methods of making chinese crispy roast pork and this is the best recipe.

If you like to read the thread please click here

crispy roast pork experiment


Equipment

  • sharp knife
  • pastry brush
  • blowtorch
  • wire rack
  • spike hammer or a jaccard or craft knife
  • paper towels
  • chopping board

Meat

  • 2 kg Pork belly - try to find a dry and flat piece with a good layer of fat under the skin

Marinade for meat

  • 2 tsp salt
  • 2 tsp five spice powder
  • 2 tsp sugar or honey
  • 2 tsp ground pepper
  • 6 cloves of minced garlic
  • 1 T hoisin sauce
  • 1 T "meen see" chinese fermented bean paste or can use miso paste

crackling preperation

  • 2 T 40% vodka
  • 4 l boiling water
  • 4 tsp salt

1. Lay the pork belly on a chopping board and stretch the skin out so that it is taut.

2. Use a blow torch, singe off any bristles, pass the torch over the skin a few times at different angles.

Try not to burn the skin you just removing the bristles

3. Take a sharp knife and scrap it along the skin to remove any burnt bristle ends and burnt debris.

4. Pierce the skin all over with a spiked hammer, a jaccard or a sharp fork.

Or you can cut score lines all across the skin with a sharp knife at 5 mm intervals.

Try to penetrate the skin into the fat layer but not to cut into the meat below.

5. Place the belly on a wire rack and place into a sink.

Pour the boiling water on to the skin this will cause the skin to contract.

6. Pat dry the skin with paper towels and then rub 3 teaspoons of salt into the skin.

7. Using a pastry brush, lightly but evenly brush the skin with the 40% vodka.

8. Make the marinade, mix the salt with the pepper, five spice powder, minced garlic, hoisin sauce and meen see bean paste.

9. Turn the belly over and then cut the meat down to the first layer of fat at 1 inch intervals and rub in your marinade.

10. put into the fridge and leave over night uncovered to dry (you can leave in the fridge for up to 48 hours to dry)

11. Next day take the belly out of the fridge an hour before you cook it and sprinkle another teaspoon of salt evenly over the skin.

12. preheat your oven to 240C.

Put the belly on the middle shelf of your oven and cook for 20 minutes.

13. Turn down the heat to 200C and cook a further 20 minutes.

14. Turn the heat back up to 240C and cook a further 10 minutes.

15. now place the belly under a grill and grill it for 5 minutes. Constantly monitor when this is grilling or you could end up with burnt crackling.

16. Remove from oven and allow to rest for 10-15 minutes uncovered.

Keywords: Main Dish, Intermediate, Pork, Dinner, Chinese

( RG2100 )

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