Pages

▼

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

Photobucket - Video and Image HostingPhotobucket - Video and Image Hosting

at

12 comments:

  1. AnonymousMay 21, 2006 9:19 PM

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

    ReplyDelete
  2. hoangtam/ttMay 21, 2006 11:32 PM

    way to go lily! The skin looks so crunchy.

    ReplyDelete
  3. Audrey CooksMay 22, 2006 6:56 AM

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

    ReplyDelete
  4. UnknownMay 22, 2006 9:25 AM

    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

    ReplyDelete
  5. Little Corner of MineMay 22, 2006 11:19 AM

    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*

    ReplyDelete
  6. AnonymousJune 01, 2006 8:43 AM

    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...

    ReplyDelete
  7. AnonymousOctober 29, 2006 7:42 AM

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

    ReplyDelete
  8. UnknownOctober 29, 2006 8:45 PM

    anonymous

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

    ReplyDelete
  9. AnonymousDecember 21, 2006 12:32 PM

    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?

    ReplyDelete
  10. UnknownJanuary 11, 2007 10:03 PM

    anonymous

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

    ReplyDelete
  11. stormDecember 30, 2014 3:25 PM

    Hi Lily
    should we only use the top grill or both top & bottom?

    thanks!

    ReplyDelete
  12. UnknownJanuary 08, 2015 1:11 PM

    storm

    it all depends on how thick the belly pork is. if you have a thicker piece, then you should use the top and bottom grill to cook the meat before using the top grill only to crack the skin. If a thinner piece of belly pork, use the top grill only cos it will take at least 45 mins to crackle the skin and if the bottom side is moist and you like it dry, turn it over and let the top grill dry the meat out slightly

    ReplyDelete