If you’re Chinese, you will grow up eating Roast Meat Cantonese style at many hawker centres and restaurants. Roast pork belly aka Sio Bak aka Siu Yoke is one of the most well loved, and frequently ordered dish for Chinese cuisine. One either eats it on its own or most prefer it accompanied with rice or noodles.
I have been trying to perfect my roast pork recipe for 15 years, and I have finally nailed it. This has become one of my specialties and a dish my guests frequently request for. My process takes time and at least 2 days for preparation, and its more an Italian influenced process rather than the Chinese process we are familiar with. You can change the seasoning to make it more Chinese, by having the 5-spice powder as the predominant ingredient. But what I have here is my own mix, from years of experimentation.
Recently, I pitted my roast pork against a popular hawker stall in my neighbourhood. Both our roast porks were well liked by various tasters. Some like it the traditional way and some like mine with its different seasoning.
However, with my recipe you can be assured of:
1. Crackling – you can be assured of think crispy, crunchy crackling that is not hard nor chewy.
2. Seasoning – well seasoned, not too salty that doesn’t require any sauce to make it tastier. However, do adjust seasoning accordingly to your own tastebuds.
3. Moistness of the meat – you will get tender moist meat that is not dry, thanks to the slow cooked water bath process.
4. The layers of skin and meat are visible, and still stays intact when you chop it up in bite sizes.
The recipe attached will show 2 ways of getting the crackling. One is using an fan forced oven, or a fan-forced griller. I now frequently use the griller as it gets the crackling going faster but it needs your full attention.
Enough said, here’s the recipe for those who have asked for it. Let me know how your roast pork goes!!
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