Saturday, August 8, 2009

Roast Belly Pork (Sau Nyuk)

2 strips of belly pork with rind (2 inches wide)
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)

  • Bring water & vinegar to a boil in a wok. Scald the rind only
  • Score the rind (diamond cut)
  • Sprinkle with salt
  • Wipe dry
  • Fry salt, garlic powder, 5 spice powder and pepper for a few minutes in a dry wok
  • Mix in the sugar and rub this mixture onto the meat
  • Leave uncovered in the fridge for at least 12 hours
  • Preheat oven to 230 C
  • Rub the rind with oil
  • Bake for 20 minutes rind side up
  • Poke into the soft rind with a fork
  • Broil the rind for 20-30 mins (at least 4 inches away from the heat elements)
  • Check now and then and turn meat around for even broiling
  • Sprinkle some salt on the crackling
  • Broil for another 5 mins
  • Let the roast rest for 10 minutes before serving
*original recipe from Lily's Wai Sek Hong

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