Chinese Roast Pork
Siu yuk, or roast pork belly, is a popular dish in Chinese communities. Usually roasted in a charcoal furnace at high temperatures, this gives you crispy crackling skin, combined with moist tender meat and succulent juices.
Let's start cooking!
Step 1 - Preheat oven and score pork
Preheat oven to 160°C
Pat the skin of the pork belly with a paper towel to dry completely.
Score the skin into a crosshatch pattern using a sharp knife.
Try to cut through the skin without piercing the fat. Set aside.
Step 2 - Marinate pork
Line a baking tray with aluminum foil.
In a mixing bowl, add ¼ cup soy sauce, 2 Tbsp oyster sauce, 2 Tbsp Shaoxing wine, minced garlic, ½ Tbsp sugar, ¼ Tsp black pepper and ¼ Tsp five-spice powder.
Stir to mix well.
Carefully transfer the pork into the foil.
Rub the marinade generously into the bottom of the belly, taking care not to get any on the skin side.
Step 3 - Form salt crust
Fold up the sides of the aluminum sheet.
Flip over and rub in white vinegar on the skin side.
Fan lightly for 2-3 minutes to evaporate the vinegar, then pack 300 g salt on top of the skin to form a salt crust.
Step 4 - Roast pork
Put the pork in the oven to roast for 30 minutes, then remove to rest for 5 minutes.
Take off salt crust and brush off excess salt.
Raise the oven temperature to 240°C and roast for another 30 to 45 minutes, or until the skin completely crisps up.
Leave the pork in the oven on the lowest setting until ready to serve.
Plate and serve!
Rest for 10 to 15 minutes before serving. Serve the pork hot or warm with rice.