Tuesday, January 1, 2013

Siew Yoke - Chinese Roast Pork

1/1/2013  Made Siew Yoke- Chinese Roast Pork for the first dinner of 2013!! A delicious, addictive basic Chinese dish but not easily available food here in the USA. Generally, it requires going to a Chinese restaurant or a specialized Chinese Supermarket to purchase Siew Yoke.

My brother in law makes a mean Siew Yoke and shared his secrets with me. However, I have been unable to obtain the right cut of pork i.e. belly meat with rind/ skin. A visit to the new Seafood City for new year meals cooking supply yielded the required cut of pork.

It is the simplest recipe. Mix equal part kosher salt with equal part of Chinese Five Spice powder - 1 teaspoon of each. Use enough of the mixture to generously season both side of the meat. Wrap the meat and let it sit in the fridge overnight. Next day, take it out and let it come to room temperature.

Preheat broiler to 420F degree. Place seasoned pork, meat side up on broiler pan. Broil until meat is brown. It could take 20-30 minutes, depending on the size of the piece of pork. Turn the meat over to skin side and broil at 390F. Start with 10 minutes, after that rotate the pan every 5 minutes until skin is brown and crackly.

This day, I did not season the meat a day before but just before I broiled it. It turned out fine although less salty than normal. I slightly burnt part of the piece trying to get the meat to crackle all over. The next time, I will cut off the portion that has not crackled and broil it separate from the rest of the finished meat.

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