Roast Pork (Siew Yok)

Yummy yummy, gone in minutes! I followed the recipe from AnncooJournal


The receipe :-
1kg Pork belly (best with a little more fats) ~ clean, dry & cut into half

1/2 tbsp Coarse sea salt

1/2 tbsp Sugar

1/2 tbsp Five spice powder

1 tbsp Rice wine (Shaoxing or White rice wine)

Mix all the ingredients together in a bowl until well combined

Method:

• Score the flesh part (not the skin) of the pork belly lightly in diagonal lines and rub in the marinade well.
• Place the marinated side down on a container so it can sit and absorb the flavors.
• Use a skewer or satay stick to poke repeatedly on the skin, then rub more salt on the skin only.
• Marinate the pork belly uncovered for several hours or overnight in the fridge so that the skin will dry completely.
• When ready to cook, pat dry if there is any moisture left on the skin and place pork in the middle of the oven. Remember to place a foil and pan underneath to enable fat to drip into the pan.
• Bake in the preheated oven at 180C for 45 mins then switch temperature to 200C for another 20 mins.
• The skin will get slightly burnt and charred.
• Once cooked, remove pork from oven, scrape off any burnt parts with  knife ( and leave to rest for 10 mins before chopping