Tuesday, April 13, 2010

Roast Pork/Siew Yoke


It is not easy to find tasty roast pork here in the US. They are either too salty or the skin is not crispy enough. The best siew yoke is still the one from Malaysia or the homemade ones. Making siew yoke is actually fairly easy. The most important is scored the skin of the meat, marinate it the day before and let the meat dry out in the fridge overnight before roasting it the next day. The last time I made this was over a year ago. Since we ladies is having a get together next week to make this so I had a test on this recipe again. Let me tell you the meat turn out perfect. The skin was crispy, the meat was juicy and it is definitely taste so much better than the one sold outside. Even Carlos who is not a fan of pork said it was really good.


A piece of pork belly – about 1.5 pound
1 piece fermented red bean curd (Nam Yee)
1 tsp of 5 spice powder
1 tsp of salt
1 tsp of garlic powder
1 tsp of sugar

For the skin:

1 tsp of salt
1 tbsp of white vinegar

Scored the skin all over with a sharp knife

Removed the charring bits with a paring knife
1. Washed and pat dry the meat. Use a sharp knife, score the skin all over.
2. In a small bowl add in fermented bean curd, 5 spice powder, salt, garlic and sugar. Mix well and rub it all over the meat side of the pork.
3. Place the pork belly, meat side down on a baking tray. Then rub the other 1 tsp of salt all over the skin.
4. Place the meat uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork skin.
5. Pre-heat the oven to 400 degree F. Place the meat on a rack, skin side up and put a tray underneath the rack with some water in it to catch the fat dripping while roasting so the drips won’t smoke up your oven.
6. Brush the skin with vinegar. Roast about 50 minutes and at this stage you can see the skin started to bubble and blister all over
7. Switch the oven to grill/broil, move the meat closer to the top and let the skin crackle all over. This will take another 10-15 minutes.
8. Let the meat rest for 15 min before cutting into it.

Look at the bubble and blister on the skin
Note: If the skin gets too charred you can always scrape it away with a paring knife.


ann low said...

Mmm...I love Roast Pork! The skin looks really crispy and I'm drooling over it.

Lee said...

Hi, I eat to live, not live to eat, but among my many weaknesses, women among them, is roast pork.
Everytime I pass a shop displaying it, sure will buy home.
And agree with you, not all are nice, salty, some doesn't taste good.
But yours looks fantastic! Outstanding!
Can see you have a Black belt in cooking, ha ha.
Have a nice day, Lee.

Pei-Lin said...

AH! I love this! I've been wanting to make this ... I also saw this on Rasa Malaysia. Thanks for the reminder and inspiration you've rendered me. =)

Angie's Recipes said...

This looks like the suckling pig I had before....yummy!

WendyinKK said...

Looks really good!!

mycookinghut said...

Looks really good! Just realised that I have missed a lot of your yummy food.. need some time to browse through those posts that i've missed...

vanillasugarblog said...

do you have any idea how hard it is to find pork belly where i live? even the closest whole foods does not carry it. so many recipes i want to make with it. and here you have a perfect one--lucky you.

MaryMoh said...

Wow...this looks perfect! I have not eaten this for along time. I'm really craving for some now. I have to try.

lishapisa said...

and that is what you call PERFECT!
Look at that crissssp! thank you for this. going to get me some siu yok!

krissy @ thefoodaddicts.com said...

omg wow. this reminds me of the time in italy when i had roasted pork with the crispy skin. my husband and i have been meaning to make our own version at home soon. thanks for the recipe and inspiration to try it!

Charmaine said...

Gert... 'lau hau sui'... looking at those crispy skin roast pork.

mc said...

i keep on trying and trying to make perfect siew yoke, and am never successful.. ! must try again with some of your techniques:)

Sonia ~ Nasi Lemak Lover said...

I failed to get crispy skin twice, your recipe looks good, must try again. Thanks for sharing.

Jeannie said...

Very good effort...very delicious looking pics! really looks like those sold outside.

Anonymous said...

Wow! This is a good looking piece of siew yuk! Love the NON HALAL warming :)

Reanaclaire said...

wow.. seeing this prompts me to eat siew yuk later for lunch.. there is one shop here in Ipoh, selling crispy roasted pork at 2pm.. people lining up to buy.. :p

The Sudden Cook said...

My husband and I go crazy over Siew Yoke - we even order it for our Christmas dinners - the siew yoke in the Klang Valley is good - but when we go back to Taiping - they seem to taste better!

Honey Bee Sweets said...

Done this before, but got the recipe from Reese. Left it in the fridge for 2 days instead to make sure the skin is real dry. Will try using fermented red bean curd the next time round for marinate, thanks!

ICook4Fun said...

Anncoo, ha ha is easy for you to get it in Singapore :)

Uncle Lee, thank you. You too have a nice day.

Pei-Lin, the one from RM is the fried one. This one is roast so less cleaning :)

Angie, oh..suckling pig is the best.

Wendy, thank you.

Leemei, welcome back. Hope you had a swell time in HK and Japan.

Dawn, do you have Asian supermarket there? Normally they will have plenty of pork belly.

Mary, you can make this. Is not difficult :)

Lishapisa, thank you.

Krissy, do try this out. I am sure you and your husband will love it.

ICook4Fun said...

Charmaine, ha ha

MC, hope you try this out again. Don't give up :)

Sonia, you are welcome.

Jeannie, thank you.

Ellie, ha ha I have many Muslim readers here so have to give them some kind of warning.

Reanaclaire, is so easy for you. Just go to the 'kai fun' shop and you can get pretty good siew yoke :)

The Sudden Cok, yes you can get good siew yoke in Malaysia.

Bee, the next time I make this again, I am going to leave it in the fridge for two days and see how the skin crackle :)

Little Inbox said...

This is the type of roast pork that I like with very crispy skin and not too fat.

Elin Chia said...

Wow...I must try this out too. Thanks for sharing this. :)

Geraldine said...

Gert, your siew yoke looks delicious. I agree with you about the siew yoke being so salty or not crispy. How to eat siew yoke when its how crispy. Will try your recipe one of this days.

Lisa Ho said...

Hi ya,
I was smiling when I read the red warning... so cute... hehehe..

Tuty @Scentofspice said...

I love this roast pork. You make my mouth water... Thank you for showing me how to do this.

SueSue said...

wow yum yum... I just had my curry laksa with siew yoke at the kopitiam. Hahaha

Anonymous said...

Thank you for sharing this recipe. May I asked, what is the purpose of using vinegar in this recipe.

ICook4Fun said...

Little Inbox, yea I like it on the lean side too.

Elin, you are welcome,

Geraldine, hope you try this out and let me know the outcome ok.

Ho Ho Ho, :)

Tuty, hope you try it out.

Sue, easy for you. Just go to kopitiam and buy it.

Anon, the vinegar will help the skin to crackle.

petite nyonya said...

Wah!! This is the best ever!! I absolutely love 'siew yok'. Thanks for sharing the recipe. Hope to try this one day real soon!!

Babe_KL said...

that is one piece of nicely done roast pork! grrr so hungry now looking at the crispy skin :p

Sabrina Woon said...

OMG ! my favourite ! :P delicious !

Blessed Homemaker said...

This look just like store bought, perfect looking roast!

ICook4Fun said...

Petite Nyonya, do try this out. They are really good.

Babe, thank you.

Sabrina, ask mummy to make this for you :)

Blessed Homemaker, thank you.

Anonymous said...

Hi there. Tried your roast pork recipe today with raving review. thank you so much. my husband who loves the singapore version fondly remembers the ones my mom bought from the market. we now live in California and have never found any comparable quality. hence my search for a good recipe that led us to your blog!!! I have enjoyed reading your malaysian food blogs. thanks again for sharing. josephine

ICook4Fun said...

Josephine, thanks for dropping by and leaving a comment. Glad that your husband like the roast pork. Hope to see you often here in my blog. Take care. By the way which part of CA are you at? We used to live there too.

Anonymous said...

Hi there
We live in Fremont, CA. I am back to your blog as I was looking for a trusty char siew recipe. do you happen to have a good one? another favorite of my husband who grew up in LA, live in singapore for 8 years and relocate back to CA 4 1/2 years ago. I am looking for those that I can use in noodles, for char siew pow, etc. I have enjoyed looking at your food blog!!! If you are ever in the bay area, please let me know.

ICook4Fun said...

Josephine, thanks for your kind offer. We used to live at Irvine, CA and we try to go back every 2 years. Will definitely look up for you if you are around your area. As for the Char Siew, I will try to post it up soon.

Anonymous said...

Hi there,

I've tried your roast pork recipe twices and my husband was absolutely impressed with the crispy skin. He is a big fan of roast pork and said is far better than the best Roast Pork place in Perth.

I've tried a number of your recipes and always got the thumbs up. Thanks for sharing all your lovely and yummy recipes.

Warmest Regards

ICook4Fun said...

Emerline, glad that the roast pork turn out well. Thank you for you support and your kind comment. Hope you visit often.

Anonymous said...

thank u for sharing your roast pork recipe with us, i would like to try this recipe but i am not sure shall i open the oven door while using grill function ?

pls reply. thank u.

ICook4Fun said...

Anon, I didn't open mine but if it get too smokey inside while you grill you might want to do so with yours.