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.
Full recipe:
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!
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Ingredients:
4kg of pork belly
2 tbsp of salt
4 cubes of fermented red beancurd
2 tbsp of 5 spice powder
2 tbsp of coarse sea salt
2 tbsp of ground white pepper
2 tbsp rice wine
Rice vinegar (for brushing over skin)
Metal skewers (4-6 skewers)
Meat pricker (alternatively a fork would do)
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Thx for sharing 👍
Is it needed to use wine? Any alternatives for that?
Yum…. Thank a Lot for video.
Pov: you're a chef in a Cannibal cult and you get a man with tattoos on
cleaning up your oven is the point part.
Z
Hi , l have followed your every video yummy and simple and my family like siobak so much. which brand of oven , digital or menu , 8 or 18 programmes ? I’m confused what should l buy ,
in the video it state wine vinegar, but in the recipe it state rice vinegar. please update if, thankyou.
Does the oven become very smoky when you roast it?
I made mine today!!! U guys made it look so easy and indeed it was!!!
Can substitute rice wine? Im a muslim
The recipe does not follow the video and whats with the burnt crackling?
Instructions that do follow the Video.
1. Wash & dry the pork belly.
2. Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker).
3. Rub the sea salt onto skin evenly.
4. Mix the fermented red beancurd, 5 spice powder, sea salt and pepper add Rice wine and apply the mixture on the underside of the meat.
5. Air dry 4 hours.
6. Skew the meat with skewers to keep the belly flat while roasting.
7. After skewing, put meat into the oven at 200 degrees celsius.
8. Take out the meat after 2 hours, and brush the skin once again with white vinegar.
9. Place the meat back in the oven and place it in the top layer at maximum heat until skin chars.
10. Take the meat out, and scrape the charred bits off the top.
11. Remove the metal skewers, and rest the meat for 30 minutes.
12. Enjoy cutting THICK CHUNKS of delicious pork belly to savour!
👍👍👍
I don't eat pork but this looks so good
Oh yum!!
I just tried the recipe with 500g of pork belly. Portioned the recipe to 500g of meat and 3/4-ed the amount of salt. (I don't like my food too salty.) Did not have the tenderiser to poke holes into the skin, so i made a few scores about 3mm deep, 1cm apart, before salting. Made sure the skin was SUPER DRY, running it with paper towel every 30 min during the marination period. Didn't have time so i only marinated for 1.25 hours. Set oven to 200 degrees. Checked the pork belly at 1 hour 10 minutes, skin was a nice golden brown, (did not have white vinegar, brushed apple cider vinegar instead). Put it on the top rack closest to the heat for 10 minutes. Skin started crisping up and some bubbles started forming, I didn't want it to have the slight burnt skin, so i took it out and let it rest for 20 minutes. Skin was also super crispy! Although its more of like a keropok crispy rather than a potato chip crispy. And the middle of the meat was probably 5% undercooked, (slight gaminess in the taste, thawed from frozen)
TL:DR The dryness of the skin is the most important part of making the skin crispy, even though large portions of the skin might be tough if you chop up the meat into the recommended size, It would be unnoticeable. All in all easy and great recipe. Thanks Meatmen!
burning the skin concerns me. I've seen others bake with a salt crust for the initial baking time. have you tried that? does it change the effect and/or make it lot salter?
What's the measurement of the Rice Wine that was mixed with the marinade, the caption is 'add rice wine to the mix'
Hey Meatmen! I was wondering if that's 200 C or 200 F. I'm assuming that it's Celsius, but I want to make sure.
dear meatman, what is the purpose of the vinegar spread?
Hi meatmen, thanks for a great video. For 2 kg of meat, do I halve the cooking time to 1 hour @200 degrees? Thanks!
If i'm making this with just 2 kg of pork. Do i halve the cooking time?