The meat men really wouldnt be meatmen without cooking MEAT, so we decided one day to do a FULL meat power dish that many people can enjoy!
Sio bak, or 烧肉 in chinese, is a dish popular with many people locally. The crispy skin of the pork, combined with the juicy flavor in the oozing meat makes this recipe a killer winner. Do know that it might take about 4 hours to air the meat once marinated, so prepare to wait a couple of hours before you get to taste it. The key to this recipe is in the crispyness of the meat, so eat it while the meat is still crackling!
** ALWAYS KEEP THE MEAT CHUNKY FOR FULLER FLAVOR**
- 4kg of pork belly
- 2 tablespoons of salt
- 4 cubes of fermented red beancurd
- 2 tablespoons of 5 spice powder
- 2 tablespoons of coarse sea salt
- 2 tablespoons of ground white pepper
- Rice wine
- Rice vinegar (for brushing over skin)
- Metal skewers (4-6 skewers)
- Meat pricker (alternatively a fork would do)
- 1. Wash & dry the pork belly.
- 2. Rub the sea salt onto skin evenly.
- 3. Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
- 4. Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
- 5. Skew the meat with skewers to keep the belly flat while roasting.
- 6. After skewing, put meat into the oven at 200 degrees celsius.
- 7. Take out the meat after 2 hours, and brush the skin once again with white vinegar.
- 8. Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
- 9. Take the meat out, and scrape the charred bits off the top.
- 10. Remove the metal skewers, and rest the meat for 30 minutes.
- 11. Enjoy cutting THICK CHUNKS of delicious pork belly to savour!