Chinky Roast Pork

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Ingredients

• 1 Kg LEAN pork belly (request for young pork)
• About 500g salt give or take

As handed down through the generations. Best with garlic chilli sauce and cheap beer

1. Squeeze dry pork belly with towel, you want the meat as dry as possible
2. Coat the skin with salt, pack it in, building a salt layer about 1cm thick
3. Roast in Convection oven at 250 Deg C for 60mins
4. Remove salt which should be solidified into a block
5. Back into oven at 250 Deg C for 20 mins to crackle skin
6. Flip belly over to brown meat for 10 mins
7. Cool with skin side up on rack for 10 mins and slice (preferably with butchers knife)

• 
  sideshowjo says

  More pictures of process on website if method does not suffice.

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  celia says

  roast pork! YUM!!!!

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  theory says

  When I make Siew Yuk I go through the whole rigmarole of blanching and poking holes in the skin, scoring the flesh, air drying, garlic, white pepper etc. Will definitely give this a try! If it works this will cut about 2 days off my time from fatty pork craving to satisfaction. (Although losing the "cooling off period" may not be so good for my cholesterol...)

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  sideshowjo says

  I pay the butcher a few dollars to score the skin :) However, I did not score the skin for this one as I was just plain lazy. The difference is that the meat is very slightly less salted, but still tasty. Do use a old skool convection oven! It makes all the difference. What's your method?

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  theory says

  First I blanch the skin of the pork by pouring over water from the kettle (mixed with a bit of white vinegar), then I poke holes all over the skin with an ice pick, turn it over and cut some deep scores in the flesh side. I rub the flesh side with white pepper and minced garlic and then I rub the skin side with lots of salt. I leave it uncovered in the fridge to marinade and air dry for a day or two and then cook it. Very hot oven; 20 minutes skin down and 20 minutes skin up (plus 5 minutes under the grill if it still needs more crisping). But your way sounds so much quicker and easier!

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  telliecoin says

  siew yuk is teh love

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  sideshowjo says

  You have patience! Heh. I have heard of the vinegar method, my aunt does the whole basting with vinegar whilst crackling the skin. Sometimes we rub five spice and salt into meat. But I kinda like the easy no fuss simple stuff. Good luck and let me know how it goes!

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  worldpeas says

  looks awesome. i'll definitely try this :)

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  theory says

  Well, I tried it and it worked great! Thanks! The skin was crispy (but a little hard in parts) and the meat was really succulent. I rubbed the meat with some garlic powder, white pepper and a bit of salt as well but I'm not sure it made a lot of difference. Will definitely do this again in the future.

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  sideshowjo says

  We tried something new, completely massacring the meat with a fork and seasoning with salt and five spice the day before. The meat turned out even more succulent and tender. Hmm...I'm not sure if it was because the heat was too high, usually that happens when we blast the skin, but not often it does. Ovens are finicky bastards.

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  lingcheung says

  I wish you didn't use the word 'chinky'. It's racist and I find it very offensive being a 'chinky' myself, even if you don't... :(

• 
  sideshowjo says

  Hey Ling, it was tongue-in-cheek, apologies if you found it offensive. I'm just taking the piss and am proud to be CHINK!

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