Miki's Food Archives : Crispy Roasted Pork Belly 简易脆皮烧肉

Easy Crispy Roasted Pork Belly aka Siew Yuk/ Sio Bak recipe, with step by step tutorial for home cooks to make this at home.

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June 2015.

My first attempt. Roasted Pork Belly.

I never expect anything like this, the skin was so crispy, crunchy and the meat was juicy and tasty!

I don't need to use a huge butcher knife to cut this.

My little serrated knife did a pretty good job on this. Probably it's because the skin is puffy and crisp, so it's easy to cut.

Front view...

Side view...

Top and inside...

This is my hubby's favourite. He'd order this whenever we dine out in Chinese restaurant. Those were costly! About 2cm x 2cm cut (or slightly smaller), 6 pcs for SGD 8+ or SGD 12+ .

A nice cut of belly did affect the texture and taste of the roasted pork.

I didn't follow exactly any recipe. Well, I had been eating roasted pork since my childhood day, I roughly know what sort of ingredients to add in it, just not sure how to grill it.

Inspired by an old friend of mine who made very nice roasted pork, she did hers with her trusty oven. Initially I planned to use my air fryer to air fry the belly but I bought a very nicely cut belly, so I decided to follow my friend's method, roasted in an oven.

Ingredients: 材料

650g Pork Belly 五花腩 650克

Seasoning: 调味料

1 tsp Shao Xing Wine 绍兴花雕酒 1小匙

1 heap tsp Garlic Salt 蒜盐 1小匙

1/2 tsp Sugar 糖半小匙

Dash of Five Spice 五香粉少许

Dash of Pepper 胡椒粉少许

Some Distilled White Vinegar 白醋适量

Some generous amount of Coarse Salt 粗盐适量

Tools:

Oven, tweezer, aluminium foil, bamboo skewers, deep roast tray, baking tray

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如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

Day 1: 第一天

1. Wash and dry the pork belly with kitchen towel.
把五花腩洗净，用厨房纸巾抹干。

2. Make sure it is dry thoroughly. Transfer to a plate, skin side down. Rub the seasonings all over (except the skin).
把五花腩放在碟上，皮部向下。把调味料涂在上面。看下图。

3. Flip over, dry the skin again with kitchen towels.
翻面，用厨房纸巾抹干猪皮。

4. Keep in the fridge overnight to dry and marinate. Do not cover the belly, I keep this in the chill room.
放进冰箱腌隔夜。不要盖上。

Day 2: 第二天

5. Remove from the fridge. The skin should be dry at this stage. Remove hair (if there's any) with a tweezer.
从冰箱取出，五花腩的表皮应该是干了的。如果猪皮有毛，可以拔掉。

I pluck out less than 10 hairs... nice, cleaned belly

6. Carefully prick the skin layer with bamboo skewers.

用尖竹枝或铁枝把猪皮刺透。

7. Transfer to a baking tray. Cover the bottom and sides with aluminium foil. Preheat oven 200'C.
把五花腩的底部用锡纸包好，放在烤盘上。预热烤箱 200度。

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.
猪皮的表面涂一层醋。放在风扇下吹干。干了后，铺上一层粗盐。看下图。

9. Bake at 200'C for 35 minutes. (Note to myself: Rack 2, Traditional Mode). Remove from oven, discard salt. Transfer the belly to a deep roast rack.
放进已预热的烤箱，以200度烘烤35分钟（上下火，中层）。取出，把盐丢掉。把烧肉放在烤架上。

10. Return to oven, grill for 20-25 minutes or until the skin crackling, puffy and crisp.

(Note to myself: Rack 2, Grill mode, Last 3-5 minutes Gratin Mode)

放进烤箱，烤20-25分钟或至皮脆。

11. Remove from oven, let it cool for 8-10 minutes on the rack.
取出烤架，放置8-10分钟待凉。

12. Cut into your desired size and enjoy!
切好便可享用。如果采用比较大片的五花腩，可以参考下面更新的烘烤温度和时间。

Tips:

For the bamboo skewers, I used Daiso yakitori skewers which is more solid and hard. The long bamboo skewers bought from NTUC is too soft to prick the thick pork skin. Or alternatively, you can get the wooden tool with sharp nails on it, that is especially for this purposes. I found one but I didn't buy, because my kitchen storage is too limited for it lol...

Just 2 of us, my 6yo son and I finished 650g belly... Scary? lol... That's our lunch and dinner.
Today is a busy day, rushing in and out for extra classes. So for our quick fixed dinner,
I used the leftover belly to cook this very delicious Stir Fried Sweet Soy Sauce Belly to serve with rice.
Mom's used to cook this for us when we were small, kinda miss this dish and mom of course :)

Updated 3 Sept 2015

I had been making this almost every week. This time, I need to update with a picture here because I used different temperature and baking mode that I need to take note for this huge belly.

Bake at 210'C for 35 minutes, traditional mode, rack 2
以210度烘烤35分钟，上下火

Remove from oven, discard salt, transfer to rack.
取出，把盐丢掉。把烧肉放在烤架上。

Bake 210'C for 30 minutes, traditional mode, rack 2
以210度烘烤30分钟，上下火

Transfer to rack 3, 210'C traditional mode, bake until the skin crackling to the MAX :)
放在烤箱的上层，以210度烘烤至脆皮。

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Enjoy!

Some feedback from those who have tried this recipe: