Sio Bak

Mains
Pork
Sides/Snacks

Easy Level:

Easy

Cook Time:

2 Hrs 30 Mins

Servings:

10 pax

The meat men really wouldn’t be Meatmen without cooking MEAT, so we decided one day to do a FULL meat power dish that many people can enjoy!

Sio bak, roasted pork belly or 烧肉 in Chinese, is a dish popular in Cantonese cuisine. The crispy skin of the pork, combined with the juicy flavour in the oozing meat makes this recipe a killer winner.

It’ll take 4 hours to air the meat once marinated, so prepare to wait a couple of hours before you get to taste the fruits of your labour. Make sure to cut it into chunky-bite size pieces for fuller flavours and a good bite.

The key to this recipe is in the crispiness of the skin, so eat it while the meat is fresh!

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)

Steps

1

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

2

Poke holes on the belly’s skin with a meat pricker (or a fork).
Poke holes on the belly’s skin with a meat pricker (or a fork).
Mark as completed

3

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

4

Mix the fermented red beancurd, 5 spice powder, coarse sea salt, white pepper and rice wine.
Mix the fermented red beancurd, 5 spice powder, coarse sea salt, white pepper and rice wine.
Mark as completed

5

Apply the mixture on the underside of the meat.
Apply the mixture on the underside of the meat.
Mark as completed

6

Air dry for 4 hours.
Air dry for 4 hours.
Mark as completed

7

Insert skewers (4-6) to keep pork belly flat while roasting.
Insert skewers (4-6) to keep pork belly flat while roasting.
Mark as completed

8

Put meat into the oven at 200℃
Put meat into the oven at 200℃
Mark as completed

9

After 2 hours, take out the meat and brush the skin with white vinegar.
After 2 hours, take out the meat and brush the skin with white vinegar.
Mark as completed

10

Place the meat back in the oven for 3-5 minutes and place it in the top layer at maximum heat (at about 250℃) until skin chars.
Place the meat back in the oven for 3-5 minutes and place it in the top layer at maximum heat (at about 250℃) until skin chars.
Mark as completed

11

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

12

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

13

Cut the meat into thick chunks and savour the flavours!
Cut the meat into thick chunks and savour the flavours!
Mark as completed

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