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How to make crispy roasted pork belly, Siu Yuk

Published: 23-Jun-2012 (04:37); Viewed: 3184; Difficulty: 6 out of 10

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How to make crispy roasted pork belly, Siu Yuk
Siu Yuk, or spicy roasted pork belly with truly crispy skin is one of the best dish you can make form the belly pork. Preparation is a bit complicated and time-consuming, but the results will surpass all expectations! Skin stay crispy for few days in the fridge. This is a good meat recipe for party, because it is possible to split cooking into two steps, first long one and the quick second step with rather large break between these steps. The amount of all ingredients for crispy roasted pork belly, Siu Yuk, is approximate.

step-by-step instructions

  1. Ingredients. The number of portions is related with the meat size.
    • Lean belly pork with undamaged, non-scored skin. Use the cuts with equal meat thickness in every parts. In this recipe the 700 grams cut was used.
    • Chinese five spices, usyanmyan. 1 tbsp.
    • Rum or cognac, 2-3 tbsp
    • Any white vinegar, 2 tbsp
    • Olive oil, or vegetable oil, 2 tbsp.
    • Salt, few tbsp.
    • Honey, 1 tbsp.
    • skewer
    • Water

  2. Bring to boil plenty of water in a large bowl. When water starts boiling, add 2 tsp of salt and 2 tbsp of white vinegar.

  3. Add meat to the boiling water. Cook the meat for 10 minutes. Switch off the heat and keep meat in the hot water for another 10 minutes.

  4. Remove meat from the hot water. Wash meat in the running cold water. Scrape the surface of the skin with the knife, to remove very thin top dirty layer.

  5. With paper towel dry out the meat. Pay extra attention to dry out the skin. From now, the skin cleaning, drying and pricking with the bamboo skewer will be our routine procedure after each step.

  6. Rub in cognac or rum into the meat and leave for few minutes for marinating.

  7. Rub in salt into the meat and skin. For 0.7 kg meat, 1 tsp of salt will be enough.

  8. Prickle plenty times pork skin with the bamboo skewer. After prickling, mop out skin with paper towel and rub in some salt into the skin.

  9. Hang meat on a few large metal skewers. It is very important to have a skin absolutely flat and parallel to the table surface. Place this hanged meat on small baking try.

  10. Cover skin with an olive oil. It is very convenient to use silicone brush. Preheat oven to 170 ° C for top and bottom heated oven, or to 200 ° C for bottom heated oven. Place baking tray with belly pork into the central area of the oven and place tray with boiling hot water under the meat. Roast for about 1 hour.

  11. Remove meat from the oven and leave resting for 20 minutes.

  12. Clean the surface of the skin with paper towel. Prickle the pork skin with the bamboo skewer. Rub in some salt into the skin again.

  13. Rub in 1 tsp of five spices into the meat, not into the skin. Leave meat for 1 hour for resting and marinating at the room temperature.

  14. Wipe out the skin surface with paper towel and pierce it again with bamboo skewer.

    Preheat oven to 250 ° C with only top heater, or prepare the grill. Place meat skin up into the low position in the oven, and don't forget to place tray with water under the meat. Grill for few minutes. Usually, it is take between 5 and 15 minutes, until the skin begins to burn. At this time, the skin was completely cooked after 8 minutes.

  15. Dissolve 1 tbsp of honey in 1 tsp of water. Brush in diluted honey into the meat. Place meat into the oven (not the grill!!!) and cook at 200-220 ° C for another 5 minutes. Switch of the heat, open the oven door and leave resting in the oven for about 15 minutes.

  16. Remove meat from the oven. Take off the metal skewers. Brush out dark burned bits from the skin.

    Place the meat skin down on to the chopping board and slice it with strong sharp knife. Serve and enjoy.



tips and tricks

  • It is possible to make much longer gap between steps 13 and 14.
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by: Librarian
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tags: belly pork; cantonese cuisine; chinese cuisine; cooking with cognac; honey; pork

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