When my prepaid mobile internet's credit ran out during an unmotivated week in general, I decided to take a short break from blogging. It was a great decision; I am now completely refreshed and it will be business as usual at the tummies.
My love affair with siu yuk (燒肉) started when I was very little and was always looking forward to this sinful treat after every ancestor worship - this together with a white cut chicken (白斬雞), plain rice and a few other dishes would always grace the altar on any celebratory day. These days we have it once a week at our favourite Chinese BBQ restaurant but once in a while I would make some at home too. It is extremely easy to recreate this beauty at the comfort of your own home and the best thing is you will only need 3 very simple ingredients!
P.S If you are a fan of pork belly, remember to check out the equally wicked muu krop (crispy pork Thai style) and slow roasted pork belly with braised lentil.
serves 4 to 6 as part of a Chinese meal or as topping for noodle dishes
oven preheated at 240 C (coventional)
you'll need;
1.5 kg of pork belly
1/2 tbs of salt
1 tbs of salt mixed with 1 tbs of five spice powder
Prick the pork rind all over with a sharp object but be careful not to pierce all the way through to the flesh.
Rub the salt onto the rind and then the salt and five spice mixture onto the flesh. Leave this uncover in the fridge overnight or for at least 2 hours.
Place a wire rack onto a roasting pan half-filled with water and place the pork belly on top.
Place the whole thing into the preheated oven and roast for 20 to 25 minutes then turn the oven down to 190 C and continue to cook for a further 40 to 45 minutes.
Rest pork belly for at least 30 minutes before chopping into bite size pieces.
Who can resist not eating a few pieces before the meal? Certainly not me!
