Siu Yuk 燒肉
Chinese roast pork

500 g pork belly
1 spring onion
3 cm jahe / ginger
2 tsp Shaoxing wine
1/2 tbsp salt
1 tsp light kecap
1 teaspoon salt
1 tsp palmsugar
1 tsp Chinese five-spice powder
Wash the pork belly and pat dry. Cut the spring onion into pieces and jahe into thin slices. Put the meat in a pan with the scallion, the jahe and the wine and add so much water that the meat is 2 cm under water. Bring to the boil and cook gently for 15 minutes. Drain and pat the meat dry.
Scar the fat layer or puncture holes in it as much as possible so that it will be crispy. Rub the fat layer in with the salt and the meat with the kecap and the marinade, and let it rest for at least 3 hours.
Cover the meat part with aluminum foil. Preheat an oven to 250 g and place the meat on a rack with the fat layer facing up. Roast/grill the meat for 30 minutes. Remove the aluminum foil and decrease the temperature to 220 g, and then roast/grill the meat for a further 15 minutes. Remove the meat from the oven and let it rest for 10 minutes. Cut the meat into pieces and serve.

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