Friday, January 25, 2008

Roast Pork

Beside traveling and hiking, I do love to cook during weekends and holidays. Chinese new year is just round the corner and I would like to share a recipe on Roast Pork (Siew York). Roast pork fresh from the oven taste much much better than you buy at the market. Here are the ingredients you need and the method to roast a perfect crispy 'siew york'.

> 1.5 kg or 3 kati of pork belly.
> 1 table spoon of salt
> 3 table spoon of vinegar
> 3 cups of water
> 1 tea spoon of white pepper powder
> 1 tablespoon of 'five spice powder' (Ngo hiang hoon)
> 1 teaspoon of sugar

> Wash and dry the pork
> Use a sharp knife and make a few cuts on the meat side.
> Boil 3 cups of water and add 3 tablespoon of vinegar.
> Bath the boiling water with vinegar on the pork skin.
> Let the pork cool down and rub some salt on the skin.
> Rub the remaining salt, white pepper powder, five spice powder and sugar on the meat.
> Leave the marinaded pork for a few hours (best over night)
> Place the pork with meat side up in pre heated oven.
> Set oven temperature to 200 C and roast the meat for about 30 minutes.
> Remove from oven, turn the meat up and prick the skin with skewer or folk.
> Put the meat back to oven with the skin facing up.
> Continue to roast for about 30 minutes or until the skin turn crispy brown in color.
> Remove from oven, let the meat cool for a while and serve.


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