Sunday, 13 December 2009

Build up a little winter fats

Especially in cold winter month, one can be forgiven to complaint a lot about weather and craving about having rich food ( the reason is to store up some ''healthy'' winter fat for heat insulation).
It has not cross my mind to make siu yuk (Chinese roast pork) before, until I discover this recipes which require no roasting at all ( as some of you already knew that my oven is already on it's last leg). This recipes produces crispy crackling/skin through frying the skin .
I have tried and tested this recipes and my verdict: Yes, I will try making them again if I've craving for siu yuk..... minus the oily mess.

Siu Yuk (Chinese Roast Pork)
  • 1 pound of pork belly
  • 1 tsp of ginger powder
  • 1 tsp of Chinese five spice powder
  • 1/2 tsp white pepper
  • 2 1/2 tsp sea salt
  • oil for frying
Siu Yuk Sauce
  • 1 tsp of oil from pork frying
  • 1/2 inch ginger-minced
  • 1 tsp of black bean sauce
  • 1 tsp of dark soya sauce
  • 1 tsp light soya sauce
  • 100 ml of chicken stock/water
  • 1/4 tsp of sesame oil
  • 1 tsp of sugar
  • 1 tsp of corn starch+ 1 tbsp water
  1. Wash the pork. Immersed in a pot of boiling water and turn to low heat and simmer for 30-40minutes. Drained.
  2. Using a sharp knife, stab the meat. This is to ensure you the marinating ingredient could be absorbed deeper into the meat.
  3. Rub first ginger powder then five spice and pepper, no need to rub the skin just the meat.
  4. Scored the skin side with sharp knife. Rub the meat and skin with salt. Cover them with cling film and let them marinate overnight.
  5. Next day, heat a cast iron pot with some vegetable cooking oil (sunflower oil). Make sure the oil is deep enough to fry the skin bit. Once hot, place the meat with skin down, you've got to be real careful as the frying process will have oil splash. Once in, quickly cover the pot with heavy lid to avoid oil splashing. Turn the heat to medium, fry for about 8-10minutes till the skin is golden brown. Then quickly turn onto the side and fry for 1 minute each on the side (close the lid).
  6. Once done, removed and drained with paper towel.
  7. Chopped the meat into slices.
  8. Scoop 1 tsp of oil from pork frying onto a sauce pan, fry the ginger till fragant. Add all the other ingredient for sauce except corn starch. Bring to a boil. Add corn starch solution to thicken sauce.
  9. Served with rice and drizzle with sauce and cucumber.

P/S: Need to be extra careful when frying because of oil splash. Therefore cast iron pan with heavy lid is recommended.


Anonymous said...

Wow! The 'Siu Yuk' look very appertising. I hope the skin is cripy & the taste is as good as those selling at the chicken rice stall here.


Algernond said...


Christine Toh said...

Hi Sis,

Yes it's good as the skin is really crispy, but one need to eat it immediately after frying. The skin will not be crispy after awhile.