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|
|2tbsp of salt|
|4cubes of fermented red beancurd|
|2tbsp of 5 spice powder|
|2tbsp of coarse sea salt|
|2tbsp of ground white pepper|
|2tbsp rice wine|
|Rice vinegar (for brushing over skin)|
|Metal skewers (4-6 skewers)|
|Meat pricker (alternatively a fork would do)|