Sio Bak with Mandarin Orange Mustard

Mains
Pork

Easy Level:

Cook Time:

Servings:

6 pax

We love our Sio Bak (who doesn’t!), and for this CNY season here’s a seasonal twist for you guys to cook a feast for your loved ones this reunion dinner.
In the season of mandarin oranges, we grated it’s zest on the underside of the pork belly for a citrus-ey twist, and roasted it using the Weber Q Grill for 2 hours. Brushing rice vinegar on the side every 30 minutes, the temperature is increased for the last 30 minutes to give it that shiok, crispy crunch.
We then made our own Mandarin Orange Mustard using juice from mandarin oranges, to pair with the meat. Yums!
Weber Asia is having a promotion for the Q grills : free cover & griddle worth up to $135 for every purchase, so it’s great value for a gas grill this season! – https://goo.gl/3hjMWB

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
of pork belly
0.00
kg
kg
of pork belly
0.00
tbsp
tbsp
of coarse sea salt
0.00
tbsp
tbsp
of coarse sea salt
0.00
tbsp
tbsp
of 5 spice powder
0.00
tbsp
tbsp
of 5 spice powder
0.00
tbsp
tbsp
of ground white pepper
0.00
tbsp
tbsp
of ground white pepper
0.00
cubes
cubes
of fermented red beancurd
0.00
cubes
cubes
of fermented red beancurd
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
zest from 1 orange
zest from 1 orange
0.00
tbsp
tbsp
Rice vinegar (for brushing over skin)
0.00
tbsp
tbsp
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)

Sauce:

0.00
tbsp
tbsp
Juice from 3 mandarin orange (Reduce to 3 tbsp)
0.00
tbsp
tbsp
Juice from 3 mandarin orange (Reduce to 3 tbsp)
0.00
cup
cup
mayonnaise
0.00
cup
cup
mayonnaise
0.00
cup
cup
whole grain dijon mustard
0.00
cup
cup
whole grain dijon mustard
0.00
tsp
tsp
black pepper (freshly cracked, adjust to taste)
0.00
tsp
tsp
black pepper (freshly cracked, adjust to taste)

Steps

1

Wash & dry the pork belly. Poke the pork belly over it's skin using a fork or pricker.
Wash & dry the pork belly. Poke the pork belly over it's skin using a fork or pricker.
Mark as completed

2

Rub the 1 tbsp sea salt onto skin evenly.
Rub the 1 tbsp sea salt onto skin evenly.
Mark as completed

3

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

4

Refrigerate overnight in the fridge.
Refrigerate overnight in the fridge.
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

Preheat the Weber Q Grill to 200°C for 10 minutes with the roasting shield and rack.
Preheat the Weber Q Grill to 200°C for 10 minutes with the roasting shield and rack.
Mark as completed

7

Roast pork belly in grill for 2 hours at 200°C brushing rice vinegar on the skin every 30 minutes. Turn the Weber Q Grill up to 230°C on the last 30 minutes.
Roast pork belly in grill for 2 hours at 200°C brushing rice vinegar on the skin every 30 minutes. Turn the Weber Q Grill up to 230°C on the last 30 minutes.
Mark as completed

8

Remove the metal skewers on the pork belly once done, and rest for 20 minutes.
Remove the metal skewers on the pork belly once done, and rest for 20 minutes.
Mark as completed

9

To make the sauce, heat juice from 3 mandarin orange to 3 tablespoons and cool down.
To make the sauce, heat juice from 3 mandarin orange to 3 tablespoons and cool down.
Mark as completed

10

Mix reduced juice with mayonnaise, whole grain dijon mustard and fresh cracked black pepper.
Mix reduced juice with mayonnaise, whole grain dijon mustard and fresh cracked black pepper.
Mark as completed

11

Cut the rested pork belly and serve with sauce.
Cut the rested pork belly and serve with sauce.
Mark as completed

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