Sio Bak
The Meatmen
July 29, 2013
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**
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Ingredients
Adjust Servings
| 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) |
Directions
1.
Wash & dry the pork belly.
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2.
Rub the sea salt onto skin evenly.
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3.
Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
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4.
Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
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5.
Skew the meat with skewers to keep the belly flat while roasting.
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6.
After skewing, put meat into the oven at 200 degrees celsius.
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7.
Take out the meat after 2 hours, and brush the skin once again with white vinegar.
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8.
Place the meat back in the over and place it in the top layer at maximum heat until skin chars.
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9.
Take the meat out, and scrape the charred bits off the top.
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10.
Remove the metal skewers, and rest the meat for 30 minutes.
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11.
Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
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