Recipe: Perfect Easy Crispy Siew yok
Easy Crispy Siew yok. It is incredible easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to. Easy to prepare Siew Yoke (Roast Pork Belly) with a perfectly crisp crackling.
The most amazing Crispy Skin Siew Yoke! Video shot and edited by Kevin Loh For detailed recipe. Siew Yok Yellow Gold - crisp and golden for those who like the crunch Melting Gold - crispy soft chunks that melts in your mouth Black Gold - a "dark side" of pork with a bittersweet finish. You can cook Easy Crispy Siew yok using 3 ingredients and 6 steps. Here is how you cook it.
Ingredients of Easy Crispy Siew yok
- Prepare of Cheapest pack of salt.
- Prepare of Slab of pork belly.
- It's 3-4 tbsp of 5 spice powder.
Siew yoke is made with very minimal ingredients and you probably already have them in your pantry right now! All you need to do is to go to the market and get a fresh and plump piece of pork belly. And some few hours to spare. Since it's almost Chinese New Year, I'm going to put up CNY related stuffs.
Easy Crispy Siew yok step by step
- Rub the 5spice powder all over. Pack on the cheap salt on the skin till about 1-1.5cm high. That's why u need cheap salt. Expensive salt don't stick to themselves..
- Bake at 200deg for 30mins. Use a xuetizi (those circular top down oven) as the skin crispy-fy more later. Fan forced oven is a heat and miss depending on your brand and oven heat..
- Remove the salt crust. It will come off easily as one whole piece..
- Bake again on top rack at 200deg for 30-40min till skin is blistered. My fan forced oven is uneven, so u can see the uneven blistering. I was too lazy to take out the xuetizi..
- Take a spoon or fork and knock on the skin. You can hear the crispiness immediately~~ yum. Crispiness remains even after it was left out for a while (if u use a xuetizi). I moved mine out and blasted it hahaha.
- Note: some ppl think poking the skin with a fork helps. It's ok, I don't see much difference. But u really have to slather on the salt esp the corners. Else they won't dehydrate in the first part and blister up later.
From Review: From a roadside stall to. of Restoran Char Siew Yoong. I used to frequent Jia Jia Lai, a road side shack churning out good braised pork trotters, steamed tilapia and most notable the char siew and roast pork! We had an awesome siew yoke sifu show us how it's done! There's nothing quite like the crispy, crackling skin and juicy melt-in-your-mouth texture of the meat to set off the perfect succulent Chinese roast pork. Crispy fried garlic Siew Yoke is dumped on top of the noodles, and all you need to do is mix it all up (middle photo).