Roast Pork/Siew Yoke Recipes

**Non-Halal**

It is not easy to find tasty roast pork here in the US. They are either too salty or the skin is not crispy enough. The best siew yoke is still the one from Malaysia or the homemade ones. Making siew yoke is actually fairly easy. The most important is scored the skin of the meat, marinate it the day before and let the meat dry out in the fridge overnight before roasting it the next day. The last time I made this was over a year ago. Since we ladies is having a get together next week to make this so I had a test on this recipe again. Let me tell you the meat turn out perfect. The skin was crispy, the meat was juicy and it is definitely taste so much better than the one sold outside. Even Carlos who is not a fan of pork said it was really good.

Ingredients:

A piece of pork belly – about 1.5 pound
1 piece fermented red bean curd (Nam Yee)
1 tsp of 5 spice powder
1 tsp of salt
1 tsp of garlic powder
1 tsp of sugar

For the skin:

1 tsp of salt
1 tbsp of white vinegar

Scored the skin all over with a sharp knife

Removed the charring bits with a paring knife
1. Washed and pat dry the meat. Use a sharp knife, score the skin all over.
2. In a small bowl add in fermented bean curd, 5 spice powder, salt, garlic and sugar. Mix well and rub it all over the meat side of the pork.
3. Place the pork belly, meat side down on a baking tray. Then rub the other 1 tsp of salt all over the skin.
4. Place the meat uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork skin.
5. Pre-heat the oven to 400 degree F. Place the meat on a rack, skin side up and put a tray underneath the rack with some water in it to catch the fat dripping while roasting so the drips won’t smoke up your oven.
6. Brush the skin with vinegar. Roast about 50 minutes and at this stage you can see the skin started to bubble and blister all over
7. Switch the oven to grill/broil, move the meat closer to the top and let the skin crackle all over. This will take another 10-15 minutes.
8. Let the meat rest for 15 min before cutting into it.

Look at the bubble and blister on the skin
Note: If the skin gets too charred you can always scrape it away with a paring knife.