Sio Bak 烧肉 (Chinese Roast Pork Belly)

This blog is mainly for my future reference ^^

I was inspired by The meat men's video:

But..... looks like a lot of work and wash up.......

A few months back I came across another recipe from Miki's Food Archives looks easy enough with minimum wash up. Please refer to her blog post for more information.

650g Pork Belly
1 tsp Shao Xing Wine
1 heap tsp Garlic Salt1/2 tsp SugarDash of Five SpiceSome Distilled VinegarSome generous amount of Coarse Salt
Dash of Pepper

Tools: 
Oven, tweezer, aluminium foil, bamboo skewers or a small knife, deep roast tray, baking tray

To do the day before:
1. Wash and dry the pork belly with kitchen towel.
2. Make sure it is dry thoroughly. Transfer to a plate, skin side down. Rub the seasonings all over (except the skin).
3. Flip over, dry the skin again with kitchen towels.
4. Keep in the fridge (chill room) overnight to dry and marinate. Do not cover the belly.

Before cooking:
5. Remove from the fridge. The skin should be dry at this stage. Remove hair (if any) with a tweezer. 
6. Prick the skin layer with bamboo skewers or small knife. (Make sure not to cut too deep into the flesh)
7.  Transfer to a baking tray. Cover the bottom and sides with aluminium foil. Preheat oven 180c. (This is where I find that this recipe require minimum cleaning, the meat is covered up - no messy oil splatter)
8. Brush a thin layer of vinegar on the skin. Leave it to dry. When the oven is ready, cover the skin with generous amount of coarse salt. 
9. Roast for 35 minutes. Remove from oven, discard salt. 
10. Return to oven, grill for 20-25 minutes or until the skin crackling, puffy and crisp.
11. Remove from oven, let it cool for 8-10 minutes on the rack.  

So this is the end results of my roast pork:



I freeze some up, to use as meat in my veg stir fry dishes :)
A dish I will make again!