Sio Bak

Mains
Pork
Sides/Snacks

Easy Level:

easy

Cook Time:

2 Hrs 30 Mins

Servings:

10 pax

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 ?? 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**

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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