Foodie

Sunday, May 21, 2006

Roast Belly Pork II

To achieve ultimate cracklings and juicy roasted belly pork, these are my views after attempting making them again. It is not the recipe that is important. The most important factor is to have the proper oven to roast and grill the skin until it crackles evenly. Choosing the right piece of belly pork is equally important.


The Oven:

A turbo oven with the fan and heating elements on the cover is most desirable. I do not own one, so when i bought a new microwave oven which has 2 grill functions - top and bottom, i tried making 'siew yoke' again. The result was so good and the skin crackled evenly all due to the turntable which rotates. When there is a failure in anything, i will tend to put the blame on the utensils - like the saying goes - 'A bad workman blames his tools'. In this case, the correct utensil and equipment are the prime factor for success.

The Meat

Choosing the proper piece of meat for this type of roasting is important too. I found that the lean and fat have to be very evenly striped to ensure a flat surface of skin which aided it to crackled. An uneven piece, when roasted will tend to buckle. (note that the piece of meat at the back of picture is all buckled up, it was due to a strip of lean meat which is thicker than the rest).

The recipe: The recipe remains the same in Roast Belly Pork http://lilyng2000.blogspot.com/2005/10/roast-belly-pork.html

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11 comments:

Anonymous said...

time to make "bak chang" (chinese dumpling) - look forward to your receipe. cheers

hoangtam/tt said...

way to go lily! The skin looks so crunchy.

Audrey Cooks said...

Looks crispy and juicy too. Must be delicious! yum yum

lilyng said...

anonymous

In fact i made 'nyonya' dumplings but somehow missed posting it. The one posted is http://lilyng2000.blogspot.com/2005/06/peasant-bak-chang.html

Little Corner of Mine said...

Yummy! Lily, next time I would request you to make this for me as I have no idea where and how to pick a belly pork.

Yeah lor, bak chang season, not sure I have the energy to make it this year. *sob sob*

tabehodai said...

I just want to tell you that I tried your recipe and it completely satisfied my cravings for shao-rou/ siew yoke!

If only I can have some nonya dumplings now...

peitempo said...

My husband will love this recipe to improve on his roast pork

Anonymous said...

hi lily any idea wat's the recipe for making kachang puteh......ie the peanuts coated with white sugar? ty for sharing ur recipes!!

lilyng said...

anonymous

i don't think i know how to make the peanuts with white sugar. i hope someone who reads this could help

Anonymous said...

The roast belly pork looks fantastic! How did you get the skin to be so evenly crispy in the microwave oven? Did you cover it with plastic wrap to prevent the splattering of the oil?

lilyng said...

anonymous

i did not use the function of the microwave, i used the grill which is one of the functions in the oven.

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