Thursday, July 16, 2015

Crispy Roast Pork - Siu Yuk (烧肉)


I've wanted to make these crispy pork belly ~ siu yuk, for a very long time, but, somehow, it didn't happen, I think I've been too lazy.


I've seen many recipe sharing of siu yuk being shared on the air-fryer recipe sharing group, according to these posters, it's amazingly easy to bake siu yuk using the air-fryer, & of course, they're deliciously yummy too.



So, one fine day, I've finally decided to make these siu yuk too, & I'm very regretful of making them, because I ate half of what I made within the first few hours, OMG! The siu yuk is so tender & juicy, the fats part of the siu yuk just melt in my mouth, only thing is they were a tad too salty, I definitely have to reduce the amount of salt the next time around, but other than that, these are so yummy.

And yes, it's amazingly easy to bake your own siu yuk!


Crispy Roast Pork ~ Siu Yuk (烧肉)

 
Ingredients : 
Pork belly
(with skin on)

Coarse sea salt
Vinegar 
- Marinate -
Shaoxing wine
Salt & pepper
5 spices powder

 

Directions :

  1. Wash & rub clean the pork belly, as dry as possible.
  2. Place the pork belly skin down, rub the marinate all over the meat, including the sides & the bottom of the meat, marination just enough to cover all parts will do, with minimum of salt, unless you prefer your siu yuk to be salty.
  3. Turn over to have the pork belly skin up, poke the skin with a small knife sharp tip or any pricking tool you have, be careful to not poke through the fat layer, you want the skin to stay as dry as possible.
  4. Wrap the pork belly with a piece of aluminum foil & have the skin exposed, place in the fridge for a minimum of 12 hours, I have mine in the fridge for 48 hours. The skin should be dried & hard when touch, otherwise, use a kitchen towel to wipe the moisture off.
  5. Brush a layer of vinegar on the skin, then cover with the coarse sea salt.
 - Using the Air-Fryer-
  1. Pre-heat the air-fryer at 200C for 5 minutes.
  2. Place the pork belly in the basket & air-fried for 30 minutes.
  3. Remove the aluminum foil & the sea salt, air-fried in the air fryer for another 15 minutes.
  4. And it's done! 

- Using the Oven -

  1. Pre-heat the oven at 200C.
  2. Bake the pork belly for 45 minutes.
  3. Remove the aluminum foil & the sea salt, bake for another 15 minutes.
  4. And it's done!

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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Thursday, July 16, 2015

Crispy Roast Pork - Siu Yuk (烧肉)

Reactions: 

I've wanted to make these crispy pork belly ~ siu yuk, for a very long time, but, somehow, it didn't happen, I think I've been too lazy.


I've seen many recipe sharing of siu yuk being shared on the air-fryer recipe sharing group, according to these posters, it's amazingly easy to bake siu yuk using the air-fryer, & of course, they're deliciously yummy too.



So, one fine day, I've finally decided to make these siu yuk too, & I'm very regretful of making them, because I ate half of what I made within the first few hours, OMG! The siu yuk is so tender & juicy, the fats part of the siu yuk just melt in my mouth, only thing is they were a tad too salty, I definitely have to reduce the amount of salt the next time around, but other than that, these are so yummy.

And yes, it's amazingly easy to bake your own siu yuk!


Crispy Roast Pork ~ Siu Yuk (烧肉)

 
Ingredients : 
Pork belly
(with skin on)

Coarse sea salt
Vinegar 
- Marinate -
Shaoxing wine
Salt & pepper
5 spices powder

 

Directions :

  1. Wash & rub clean the pork belly, as dry as possible.
  2. Place the pork belly skin down, rub the marinate all over the meat, including the sides & the bottom of the meat, marination just enough to cover all parts will do, with minimum of salt, unless you prefer your siu yuk to be salty.
  3. Turn over to have the pork belly skin up, poke the skin with a small knife sharp tip or any pricking tool you have, be careful to not poke through the fat layer, you want the skin to stay as dry as possible.
  4. Wrap the pork belly with a piece of aluminum foil & have the skin exposed, place in the fridge for a minimum of 12 hours, I have mine in the fridge for 48 hours. The skin should be dried & hard when touch, otherwise, use a kitchen towel to wipe the moisture off.
  5. Brush a layer of vinegar on the skin, then cover with the coarse sea salt.
 - Using the Air-Fryer-
  1. Pre-heat the air-fryer at 200C for 5 minutes.
  2. Place the pork belly in the basket & air-fried for 30 minutes.
  3. Remove the aluminum foil & the sea salt, air-fried in the air fryer for another 15 minutes.
  4. And it's done! 

- Using the Oven -

  1. Pre-heat the oven at 200C.
  2. Bake the pork belly for 45 minutes.
  3. Remove the aluminum foil & the sea salt, bake for another 15 minutes.
  4. And it's done!

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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