#FromMeToYou – Sio Bak

Mains
Pork

Easy Level:

Cook Time:

Servings:

10 pax

#FromMeToYou is a community video project by @adobevideo connecting people across Asia Pacific through our personal cultural experiences.
It all started with #siobak, lots and lots of crispy, juicy meat…!! We were just a couple of guys who loved meats, booze, and our weekly get-togethers. Our favourite hawker centre and sio bak was bliss – until one day we thought to ourselves “Why not we try to make the sio bak ourselves?” That changed everything. And ever since then we’ve created over 500 recipe videos to make cooking easily accessible from the comfort of home.
We’re sharing this to encourage you guys to share your experiences using the #FromMeToYou. You stand a chance to win cash and additional prizes!
Click here to see more inspiring videos and competition information : www.adobe.com/go/frommetoyou

Sio Bak Recipe Below

 

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
of pork belly
0.00
kg
kg
of pork belly
0.00
tbsp
tbsp
of salt
0.00
tbsp
tbsp
of salt
0.00
cubes
cubes
of fermented red beancurd
0.00
cubes
cubes
of fermented red beancurd
0.00
tbsp
tbsp
of 5 spice powder
0.00
tbsp
tbsp
of 5 spice powder
0.00
tbsp
tbsp
of coarse sea salt
0.00
tbsp
tbsp
of coarse sea salt
0.00
tbsp
tbsp
of ground white pepper
0.00
tbsp
tbsp
of ground white pepper
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
Rice vinegar (for brushing over skin)
Rice vinegar (for brushing over skin)
Metal skewers (4-6 skewers)
Metal skewers (4-6 skewers)
Meat pricker (alternatively a fork would do)
Meat pricker (alternatively a fork would do)

Steps

1

Wash & dry the pork belly.
Wash & dry the pork belly.
Mark as completed

2

Rub the sea salt onto skin evenly.
Rub the sea salt onto skin evenly.
Mark as completed

3

Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
Mark as completed

4

Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
Mark as completed

5

Skew the meat with skewers to keep the belly flat while roasting.
Skew the meat with skewers to keep the belly flat while roasting.
Mark as completed

6

After skewing, put meat into the oven at 200 degrees celsius.
After skewing, put meat into the oven at 200 degrees celsius.
Mark as completed

7

Take out the meat after 2 hours, and brush the skin once again with white vinegar.
Take out the meat after 2 hours, and brush the skin once again with white vinegar.
Mark as completed

8

Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
Mark as completed

9

Take the meat out, and scrape the charred bits off the top.
Take the meat out, and scrape the charred bits off the top.
Mark as completed

10

Remove the metal skewers, and rest the meat for 30 minutes.
Remove the metal skewers, and rest the meat for 30 minutes.
Mark as completed

11

Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
Mark as completed

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