Sio bak - roast pork
Ingredient
- 2kg of pork Belly
Marinate the meat (not skin) with the following mixed in a bowl
- 1/2 piece of red fermented bean curd
- 1tbsp of rice wine
- 1 tsp of five spice powder
- 2 tbsp of sesame oil
Apply marinate on the meat and keep in fridge overnight (adjust marinate to your taste, example fermented bean curd can be 1 piece )
Steam the marinated pork belly for 20 minutes ( skin will be soft and succulent)
Use tooth picks and prick as many holes as possible through the skin
Apply salt over the skin sparingly and brush skin with rice vinegar and keep in fridge for another day to keep the skin dry. ( or few hours for skin to dry and start to roast)
Now the piece of meat is ready for roast.
Set oven at 200 ~220 Degrees C and roast for about 1.5 hours or more until skin is crisp and dry.
The skin should crack and once the oil stop oozing out of the skin holes and skin cracked and dried, it is ready. If skin char, lower temperature to 180 C.
Once done the char can be scrapped off. Now the crispy sio bak is ready to be served but set aside to cool for about 1/2 hr before chopping up to serve.
