Taste tender and juicy pork belly meat enclosed in an immensely crispy outer layer skin with this Siew Yok recipe! Recreate this yummy dish that’s perfect for the Year of the Boar today.
Using a meat pricker or a fork, poke holes on the pork belly’s skin. Note: Poke as many holes as possible to ensure there’s enough air to crisp up the skin during baking which will result in a very crunchy skin texture.
Then lightly score the meat side (from one end to another).
To make the marinade mixture, mix the fermented red beancurd, 5 spice powder, coarse sea salt, ground white pepper and rice wine.
Rub the mixture onto the meat side, make sure to cover in between the scored slits.
Place the meat on a baking tray (meat side down), and rub the baking powder and salt (the reserved 2 tbsp) on the skin. Let the meat marinate overnight in the fridge uncovered.
The next day, remove the meat from the fridge and pat the skin dry with a paper towel to remove any access water.
Secure the pork belly with skewers (so that meat doesn’t curl up when cooking) and wrap with aluminium foil (skin side up and uncovered) before placing back onto the baking tray.
Brush some vinegar onto the skin and cover the skin with a think layer of salt (do not rub the salt into the skin).
Place the meat at the middle rack of the oven and cook for 1 hour at 200°C. Note: If you’re using Rinnai Oven, switch to the 3D Hot Air function as the even heat distribution will ensure the meat is cooked evenly.
When done, remove the salt crust and aluminium foil.
Then brush some vinegar and peanut oil on the skin and place it at the top rack of the oven to continue cooking for 20 mins at 240°C. Note: If you’re using Rinnai Oven, switch to the Grill & Fan function to crisp up the skin
Once done, let the meat rest for 30 mins before cutting into small chunks or as you desire.
