Ingredients for Chinese Crispy Pork Belly (Siu Yuk) – Secret Recipe 😛
- 500-600 gr nice piece of belly pork
- 1 Tsp Salt
- 1 Tsp White rice vinigar or white vinigar is ok
- For the Rub
- 1/2 Tsp 5 Spice Powder
- 1/2 Tsp Ground Black pepper
- 1/2 Tsp Ground White pepper
- 1 Tsp Garlic Salt
- Wet Rub
- 2 Tsp Bean Sauce
- 1 Tsp Sugar
Cooking Instructions for making Chinese Crispy Pork Belly (Siu Yuk) – Secret Recipe 😛
Put enough water into a deep that would cover the pork and bring to a soft boil then using tongs carefully lower the pork – skin side down into the water and cook for 1 min.
Carefull turn over the pork to meat side down and cook another 30-45 seconds. then remove and put into another pan or bowl with cold water in to stop the cooking – for about 30 seconds. remove and dry with some kitchen paper.
Turn over the meat so skin side on your chopping board. Cut Deep slashes into the meat from top to bottom paralel make sure not to pierce the skin. then turn and cut less deep so you have a nice square pattern.
In a small bowl add all the dry Rub and mix well the rub into the squares – do not get any onto the skin. I use my hands to rub in gentley – you may no need all the rub but keep and add the wet items next.
Add the Bean sauce and sugar to the same bowl and mix well. the rub onto the squares. Again making sure NOT to get any on the skin.
Get a piece of Foil about 4 times the size of the Pork and please meat side down into the middle. Then fold the sides up twice to make into a tight box around the meat but leaving the Skin top open.
Sprinkle the Salt all over the skin and rub in. Wait 5-10 mins and wipe dry with some kitchen paper – alot of water should come out. Pour over the Vinegar and brush over evenly.
Using a tooth pick, prick all over the skin, I go from left to right and then up and down. I takes me around 10 mins as you want ALOT ALOT ALOT of holes to get really Chrispy. Readjust foil and put into Fridge uncovered for 10-12 hours. Believe me the wait is worth it!!!!! 😛
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