Homemade Yummy Chinese Crispy Roast Pork Belly (Siew Yoke or Siao Bak)

Added on 04 August, 2012 – A plate of really light, crispy, crackling skin Chinese Roast Pork Belly

Good evening, dear friends :D

My family had our first taste of homemade Siew Yoke or Chinese Roast Pork Belly last year when my brother-in-law made some and my eldest son said it was the best Siew Yoke in the world! :lol: The homemade version was definitely much more tasty and juicy that those sold at stalls. So, I got the recipe from my brother-in-law and I roasted my own Siew Yoke for the first time last year but the skin didn’t turn out as good as it should be.

Today, I decided to make my own version of Siew Yoke after having read more recipes on this and I am very happy to say that my Crispy Roast Pork Belly or Siew Yoke today was almost perfect … a good second attempt for me. My family, especially my hubby, were happily tucking away into the pieces of Siew Yoke and seeing their happy faces has made me very pleased with this recipe.

If you or your family love eating Siew Yoke, then I would encourage you to try making it at home and I can assure you that it is well worth the effort when they taste your Roast Pork, and you will become the “Super Star” for the night for serving this tasty meat! :lol:

Here is my Chinese Roast Pork Belly Recipe. Please note that I always cook a huge portion in my recipes and so, you may like to cut down the portion accordingly. For a small family, I would suggest that you start with just 1 kilogramme of pork belly.

***(Added on 30 December, 2008 - another method on “HOW TO PREPARE YOUR SIEW YOKE FOR ROASTING.)

*** (Added on 19 April, 2012 – please read my comment # 207 below for my latest, improved, and easier version of preparing your pork belly for roasting :idea: )

Ingredients & Method -

** 2 kg Pork Belly with skin – washed and pat very dry. Use a sharp knife and poke through the skin all over, or have your butcher do this for you. On the meat side, make shallow cuts (about 1 cm deep and 1 1/2 cm apart) across the length of the meat

** 2 tbsp salt, for rubbing on pork skin

** 4 tbsp white vinegar, for brushing on pork skin at 20 minutes into roasting

*

Marinade to be mixed together in a rice bowl -

2 cubes of preserved fermented red beancurd (nam yue)

1 tbsp Chinese 5-spice powder (Ng Heong Fun) – see picture below

1 tbsp white pepper

1 tbsp salt

1 tbsp sugar

2 tbsps rice wine

*

Method :-

1) Rub marinate all over the meat side of the pork belly for a few minutes.

2) Place pork belly meat side down in a rectangular baking tray.

3) Rub another 2 tbsp salt all over the skin.

4) Place uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork skin.

5) To roast, preheat oven to 200 degrees Celcius or about 400 degrees Fahrenheit. Have both the upper and lower heating elements as well as the fan in the oven on.

6) Place pork belly on a rack in the middle of the oven. Have a pan below to catch the dripping fat during roasting. I placed a piece of aluminium in my pan for easy cleaning later, and I like to save the fat drippings from the roast pork for roasting potatoes for another meal. :idea:

*

Pork Belly roasting about 10 minutes in the oven

*** Note – if your oven does not have a see-through glass door like mine, please check on your pork now and then to prevent burning

*

7) After 20 minutes have passed, change the oven setting to just the upper heating element or “grill function” or “broil function” on. Brush the white vinegar onto the skin. This will accelerate the cooking process on the pork skin and make it light and crunchy by crackling with bubbles or blisters all over. Occasionally, I opened the oven door slightly for about 10 seconds to let in some fresh air and then closed it back.

*

You can see about 40% of the skin has become crispy. Actually, the skin is crackling and puffing up with little bubbles.

*

I have turned the meat around. Whenever I see some liquid fat building up on the skin, I would use some paper kitchen towels to dab it, so that the skin is exposed and gets “bubbling” crispy

Added on 10 August, 2012 – Using a pair of long tongs, dab frequently with kitchen paper towels frequently to promote more crackling/”bubbling” on the skin

*

8 ) You have to monitor the pork quite often by looking at the progress of the skin in getting crispy. The total time it takes for the skin to get really light and crispy will depend on your oven and how dry the skin was before roasting.

So, look at the skin closely. My butcher told me that the pork skin needs to get charred and burnt as that will mean that the skin has become really crispy all the way through. The last time I made this Siew Yoke, I didn’t wait it for the charring stage and therefore, the skin was still hard to bite on….

*

When the skin is charred, it means it has cooked all the way through and has became dry and crispy and crunchy. Don’t worry about the burnt parts – use a steak knife that has a serrated edge and you can easily scrape the charred bits off in 2 minutes … and your Siew Yoke will be fine, like in the picture below ===>

*

Voila! Your yummy homemade Siew Yoke is ready…it took about an hour to for my 2 kg of pork belly to finish cooking. Let it rest for about 15 minutes and then CHOP (don’t slice as the crispy skin will drop off) it into bite sized pieces. See the how the juices run and hear the sound of the crispy crunch as your knife cuts through the skin! Pop a piece into your mouth and savour your own Siew Yoke…. Mmmm…yummy, yes? :wink:

Added on 04 August, 2012 – a 2.5 kilo slab of pork belly roasting away…

 

See the 3 layers of meat and the thin layer of fat in between? See the crispiness on the skin crackling? They taste absolutely heavenly!

There you have it, a homemade recipe for Siew Yoke or Siao Bak or Crispy Roast Pork Belly. It is actually quite easy to do and it only cost a fraction of what you will pay for if you have bought it from the Roast or Barbequed Meats Stalls outside. But yours will taste the best in the world! :D

I hope your will try this recipe and impress your family or friends with your homemade Siew Yoke. I had also made a pot of cooling Old Cucumber Soup to balance the heatiness of this dish… The Siew Yoke was the “main star” of my dinner and I just cooked a French Bean stirfry together with some steamed Salted Chicken – all this went well with hot steamed  rice! Yummmy… :lol:

Bon Appetit! I hope your Roast Pork will turn out heavenly! :D

With best wishes,

choesf :D

Note added on Sunday, 18 May, 2008 -

I forgot to mention that I like to make a large piece of Siew Yoke and so that I can use some of it to cook my husband’s favourite stirfried noodles for lunch the next day. It is a delicious Hokkien noodle recipe that I had learned from my late mother-in-law, and have ingredients made up of Lai Fun (the dried thick rice vermicelli that is boiled in water so soften), strips of Siew Yoke, lots of diagonally cut leeks, and dried prawns (har mai or heh bee).

Added on 19 April, 2012 :-

You may like to make this easy and yummy cucumber salad below. It’s tangy and sweet taste will help to cut some of the greasy or “jelak” taste of this roast pork, and the cucumber will counter the heatiness of the roast pork dish. :idea:

Healthy Yummy Cucumber Salad

About these ads

272 Responses so far »

  1. 1

    Great recipe, if you have the time to publish a video on how to make it, that would be nice

  2. 2

    happyhomemaker88 said,

    Thank you, dear Your Learning Tube. I’ll be sure to publish this recipe video at your informative site when I have one. :wink:

    Have a nice weekend!

    choesf :D

  3. 3

    Charmaine said,

    Interesting method. I have never used vinegar when I make my siew yoke. Have to try this method. Thnks!

  4. 4

    happyhomemaker88 said,

    You are welcome, dear Charmaine. :D

    I know of two other methods to make the skin really crispy but I have not tried them out yet -

    1) spread a thick layer of rock salt all over the skin during the first 30 minutes of roasting, thereafter, brush off the rock salt and continue roasting until the whole skin is crackling crispy.

    2) before the marinating stage, dip the pork skin side into boiling water for about 20 seconds, remove and prick skin all over with a sharp knife.

    Have a relaxing Sunday!

    With peace and harmony,

    choesf :D

  5. 5

    rozalia said,

    Interesting recipe,dear choesf! :)

    My mother never cooked the pork like this.:(. We boil it with salt,garlic, bay,thyme and pepper. When cold we make a paste of garlic and a lot of paprika and dab the skin with. We use to eat this at breakfast or as an appetiser with tomatoes, bell pepper and cucumber. I’m sure Dan will prefere your recipe, thanks.

    Te pup,rose

  6. 6

    happyhomemaker88 said,

    Te pups, dearest Rose! :D

    Wow, your mom’s recipe sounds good and I love the dipping sauce. Is this a typical Romanian pork recipe? I’ll try this pork dish together with the cabbage pie recipe that you gave me one weekend and call it my Romanian dinner! :wink:

    Love and hugs,

    choesf :D

  7. 7

    sweetrosie said,

    So yummy dear choesf! I think I want to move in with you so you can be my “stay-at-home-mummy” too ;) I sure need one right now…

    That pork looks just perfect – just like from the Hong Kong barbecue shop. I would love that with some pickled vegetables, rice and a dipping sauce – you’ve got my mouth watering.

    dear Rose’s recipe sounds delicious and intriguing. I’d love to try that some time too.

    love & hugs xx :)

  8. 8

    happyhomemaker88 said,

    That’s a great idea about moving in with me, dear sweetrosie :lol: , then we can swap our cooking and I’ll get fat from over indulging myself in your scrumptious cupcakes! :lol: For now, here’s a virtual BIG HUG from this stay-at-home mummy for you … :D

    Now I am looking for a good recipe to roast some Char Siu or Roasted/Barbequed Pork (boneless and skinless type) and I will post it here if it turns out good. I am also having a craving to make some steamed Chinese Char Siu buns or Char Siu Pows…..looks like I am in a crazy cooking mood these days! :roll: :lol:

    Yes, I love Rose’s Romanian Pork recipe, which I will cook this one day for my family and call it a Romanian Dinner theme.

    Have a wonderful week ahead.

    With love and more hugs,

    choesf :D

  9. 9

    Shin Yeen said,

    Hey there,

    Thanks for sharing your wonderful recipes. I enjoyed reading them. By the way, you mentioned in your recipe to use “nam yue” (red fermented beancurd), but the bottle you have the picture is “fu yue”, so, which to use? I am a bit confused, please let me know.

  10. 10

    happyhomemaker88 said,

    Hello and welcome, dear Shin Yeen :D

    Thank you for your lovely comments. Errr…I can’t read Chinese and don’t know what the Chinese characters on the label says :oops: but this bottle contains “Nam Yue”….cubes of fermented beancurd preserved in a reddish liquid.

    “Fu Yue” are cubes of beancurd preserved in a yellowish liquid.

    Hope this helps… ?

    Have a great weekend ahead!

    With peace and joy,

    choesf :D

  11. 11

    rozalia said,

    Giving a second thought about moving in your home…with sweetrosie there too sounds very tempting :)) Te pup,sweetrosie,good to see you !

    Love,rose

  12. 12

    happyhomemaker88 said,

    Haha, we ladies will have a great party at my house, yes? And we’ll get fat together enjoying each other’s cooking! :lol:

    Many te pups and hugs,

    choesf :D

  13. 13

    Looks REALLY good. You might have to end up adopting a lot of people :-)!

  14. 14

    happyhomemaker88 said,

    Thank you for your lovely comments, dear Dude! Looks like my party is getting larger! :lol:

    Have a great weekend.

    With peace and joy,

    choesf :D

  15. 15

    yen1908 said,

    Hi choesf

    Just to let you know that I have tried this recipe, and it tasted so lovely, crispy crunchy and all! :) My only regret was, I used 0.25 kg instead. Each one of us only have one miserable piece!):

    Ah…..you read my mind! can’t wait for your Char Siu recipe!

    do take care
    yen

  16. 16

    happyhomemaker88 said,

    Hello there, dear yen :D

    I was smiling when I read that you had tried out with a small piece of pork, because that would leave your family hungering for more, as it was like an appetiser for them! :lol: But it is okay, it is best to try out a new recipe with a small portion first. As you know by now, my recipes here cater to a much larger family! :lol:

    I will post my Char Siu recipe (Chinese Barbequed Pork) when I cook it the next time.

    Have a lovely weekend hor!

    With many hugs,

    choesf :D

  17. 17

    psekat said,

    nice recipe, i coooked it and people were like who made this? I have a huge appetitew for siew bak. My favortite when i go to crystal jade restraunt thanks.

  18. 18

    happyhomemaker88 said,

    Hi there and welcome, dear psekat :D

    I’m glad that your Siew Bak turned out well – it’s really wonderful when people look at you in amazement and awe that you can cook such a delicious and popular roast meat at home. :wink:

    Have a nice week ahead!

    With peace and joy,

    choesf :D

  19. 19

    Joanne said,

    hello there.. i came across your blog and saw the roast pork recipe. tried it on a 600gm pork, it was great!!! my brother immediately asked me where i bought them after trying it.. the whole plate was gone before dinner…
    so i purposely came online just to leave a note of thanks.. thank you for sharing the recipe.. :) thanks!!

  20. 20

    happyhomemaker88 said,

    Hello there and welcome, dear Joanne :D

    Thank you so much for your feedback – I’m glad to know that your roast pork was a success and a hit with your family. Somehow, the homemade version is tastier and the flavour is more evenly unfused in the meat. That’s why I have a large 2kg piece in my recipe here! :lol:

    Have a nice week ahead!

    With peace and joy,

    choesf :D

  21. 21

    psekat said,

    how long does is take to preheat the oven?

  22. 22

    happyhomemaker88 said,

    Hi there, dear psekat :D

    Usually there is an indicator light on the oven that tells you the temperature is there at the set level, i.e. preheated. If not, then I would wait for a good 15 minutes to heat up the oven. :wink:

    Have a nice Sunday!

    With peace and joy,

    choesf :D

  23. 23

    dxn said,

    I love roast pork espeically when you get it fresh! Eat it with french bread and a bit of soy sauce. Yum!

    Will the pork belly have the same texture if my oven does not have a fan inside of the oven?

    Thanks~

  24. 24

    happyhomemaker88 said,

    Hi there and welcome, dear dxn :D

    Now, that is an ingenious way of eating roast pork – with french bread! I agree totally with you – fresh roast pork tastes absolutely the best!

    You can try roasting a small piece of pork belly in you oven and see how it turns out. Basically, the fan in the oven ensures even heat is spread throughout the oven but I’m sure it will also roast a good piece of roast pork. You probably have to roast it longer by 5 to 10 minutes or so. :wink:

    Good Luck with your roast pork!

    With best wishes,

    choesf :D

  25. 25

    psekat said,

    my aunt said to marinade the pork the same way but on the skin put vinegar and salt and
    marinade it for 2 days so its salty crunchy and tastes good my oven makes the whole house stinky so i cant make it anymore. can’t wait to move so I can use a brand new oven!

  26. 26

    happyhomemaker88 said,

    Hi there, dear peekat :D

    Thank you for your lovely tip on how to make the roast pork skin more crunchy. I’ll follow your technique the next time I make this. Well, my whole house smelled of roast pork, too, when I was roasting it and I had to have all the windows open wide but I have a strong cooker hood which helps but then my neighbours get to smell the roast pork, too! :lol:

    I hope you get your own place and a new oven soon, peekat! :wink:

    Have a wonderful week!

    With peace and joy,

    choesf :D

  27. 27

    Josephine said,

    Hi, I stumbled on your blog weeks ago while searching for a roast pork recipe. The pictures and detailed instructions were so impressive. So I tried yours on a 750 g of belly pork and I must say it turned out scrumptious except not all the skin was crispy and crunchy, only about half of it. But for a first-time effort, it got full marks from the family. Will try another time and hope to get all the skin crispy. Looking forward to your char siew recipe.

  28. 28

    happyhomemaker88 said,

    Hi there and welcome, dear Josephine :D

    Thank you for your lovely comments and feedback on your try-out of this recipe. I can very well imagine the happy looks on your family’s faces when you served them homemade roast pork! :D

    I was thinking about the other half of your roast pork that didn’t get as crispy and thought of a few things that you may like to do next time -

    1) brush more vinegar often onto those parts that have not “blistered” yet

    2) if you see oil accumulating on those “unblistered” parts, use paper kitchen towels to soak up the pork fat/oil – sometime, the oil is preventing the skin from “crackling”.

    3) sometimes, I will use a sharp point of a knife and poke more holes at the “hard” parts to encourage it to dry out more and start blistering

    Hope this helps… :wink:

    Have a restful weekend!

    choesf :D

  29. 29

    Josephine said,

    Hello choesf,
    Thanks for the tips. I’ll try them all out the next time . Perhaps I should refrigerate it longer, like 2 days, to get the whole piece of meat dryer.

    All this talk is making me drool, can’t wait to try it again.

    Cheers!

  30. 30

    psekat said,

    finnaly moved to bukit tunku!

  31. 31

    happyhomemaker88 said,

    Happy Moving, dear psekat! Now you can cook up a storm with your new kitchen and oven! :lol:

  32. 32

    psekat said,

    made it for house warming super!

  33. 33

    happyhomemaker88 said,

    Wah, you must have impressed your guests with this dish, psekat! :lol:

  34. 34

    psekat said,

    mints message is a spam!

  35. 35

    happyhomemaker88 said,

    Thank you for pointing it out, dear psekat. It is okay, I knew he was advertising his blog but I thought he was very polite and nice about it, and therefore, I had let it through. Otherwise, I would have deleted it. :wink:

  36. 36

    psekat said,

    sry for trouble
    when is char siew recipe out?

  37. 37

    psekat said,

    can you pls make video? on this recipe and charsiew? and if you do give the name of the vid

  38. 38

    happyhomemaker88 said,

    Hi there, dear psekat :D

    I have not found a char siew recipe that I like…..so the recipe is not out yet. Will try to get my daughter to make a video and if it turns out good, she’ll post it on Youtube – I’ll let you know here. Heheh, it’ll probably be known as “happyhomemaker88′s Roast Pork or Siew Yoke” :lol:

    Happy Cooking!

    choesf :D

  39. 39

    psekat said,

    thanks for info!

  40. 40

    Ley Kim said,

    Dear choesf!
    Siew yoke is my family’s favorite food. I ‘ll very happy if I can made it, I want to try to made it quickly with your method, I believe that my family will have a enjoy Siew yoke, delicious with very crispy skin but I can’t find “Beancurd” in Viet Nam.
    What can I do now, choest ?
    Thanks you for your recipe, it’s so great for me
    God bless you.

  41. 41

    happyhomemaker88 said,

    Hi there and welcome, dear Ley Kim :D

    Wow, you will surely impress your family with your Siew Yoke! If you can’t find the “preserved or fermented red bean curd” in Vietnam (the beancurds are imported from China), you can omit that and put in more 5-spice powder – for 1 kg of pork, you put about 1 tsp of 5-spice powder and 1 tsp of white pepper. :idea:

    Some friends of mine uses only 5-spice powder for their Siew Yoke, some uses only “nam yue” or fermented red bean curd, but I prefer a bit of both.

    Happy Cooking! :D

    May God bless you and your loved ones, too, with good heallth and happiness,

    choesf :D

  42. 42

    psekat said,

    my wl paper on computer is siew yoke lolollol

  43. 43

    happyhomemaker88 said,

    You are so cute, having Siew Yoke as your PC wallpaper, dear psekat! :lol: :lol: :lol:

  44. 44

    clint said,

    Dear Choesf,

    Thank you for this amazing recipe!

    I made Siew Yoke for the first time today.

    I followed your recipe and suggestions to cook a 3kg cut to moist and crunchy
    perfection. My family could not stop raving about how delicious it was!

    I’ll add a tip that was useful to me in allowing the skin to become evenly dark.
    I cut pieces of aluminum foil and covered areas that were charred allowing other areas
    to catch up.

  45. 45

    happyhomemaker88 said,

    Hi there and welcome, dear clint :D

    Thank you for your feedback on how this recipe went for you. I’m glad your Siew Yoke turned out well and your family enjoyed tasting your Siew Yoke very much.

    I will definitely follow your useful tip in placing pieces of aluminium on those areas of the skin that are browning too quickly. :idea: :wink:

    Do have a relaxing Sunday today!

    With peace and harmony,

    choesf :D

  46. 46

    Shooi said,

    I was surfing the net for a good siew yoke recipe, and found your site! this is a very good write up and your photos are definitely very convincing! THanks for sharing.

    • 47

      happyhomemaker88 said,

      Hi there and welcome, dear Shooi :D

      Thank you for your lovely comments. I am making another round of homemade Siew Yoke for “Tong Jit” or “Chinese Winter Solstice Festival” lunch this Sunday. I’ll post more of my festival dishes then. :wink:

      Hope your Siew Yoke turns out yummy, too! :D

      Happy Cooking!

      choesf :D

  47. 48

    Jessica said,

    I ‘d love to make your siew yoke. But my oven is broken. I m thinking to buy a new one, one that is exactly like yours. Would you be kind enough to let me know what’s your brand & model?
    Have you ever used a round oven that looks like a space ship, the ‘head has got a handle & 2 black eyes-temp knob’? Would like to hear comments fr anyone who has used it b4.
    Thanks for sharing such a detailed receipe & photos with us.

    Thank you so much,
    Jessica

    • 49

      happyhomemaker88 said,

      Hi there and welcome, dear Jessica :D

      My oven is a built-in type and I bought it as a set with my Fujioh Cooker Hood. I think the type of oven you mentioned with the handle at the top is called a “turbo oven” or something. My brother-in-law makes his Siew Yoke using the Turbo Oven with very good results. The only problem is you have to make a smaller piece of Siew Yoke.

      I’m glad you find the recipe and pictures helpful. I’ll be posting more instructions and pictures on how to prepare your Siew Yoke next. :wink:

      Happy New Year!

      With peace and joy,

      choesf :D

  48. 50

    [...] roasting instructions, please READ HERE. (Homemade Yummy Crispy Roast Pork/Siew Yoke [...]

  49. 51

    Jessica said,

    Hi Choesf,
    thank you for your prompt reply. Looks like i need to consider carefully b4 getting an oven- a turbo oven which is relatively cheaper but smaller or a built-in type. The one ,in my kitchen, which is broken now is a built-in oven. Umm….. which one to get?? headache…..
    I really enjoy reading your food blog ( M’sian food) step-by-step instructions with lovely photos. They are so easy to follow & understand. Well done, Choesf !!
    Shall let you know once I have try them out.
    Happy New Year to you & your family
    Take care
    Jessica

    • 52

      happyhomemaker88 said,

      Happy New Year to you and your family, dear Jessice. :D

      You are very welcome, it is my pleasure to help in anyway I can here. Thank you for your lovely comments on my blog – do drop by anytime and we will have a virtual cup of Malaysian kopi-O or Teh Tarik here together. :wink

      Regarding your new oven, you can consider your budget and your type of baking/roasting needs – e.g. if you are cooking for a small family, then the turbo oven is sufficient. But if you have 6 hungry persons to feed like in my family, then you will need a built-in oven. There are many brands of built-in oven available with a big range of prices – go for a reliable brand and it is not necessary to go for too expensive or too high-end one. :wink:

      Have a good weekend!

      With peace and harmony,

      choesf :D

  50. 53

    Jessica said,

    Hi Choesf,
    Your advice was helpful cos I had forgot to take into consideration that I have a small family.
    Since your brother-in-law had made such a delicious siew-yok by using that oven, I shall not look further. I have decided to get a turbo oven like his.
    Would appreciate it if you could let me know what brand is his turbo oven & the model number. You could email me if you like.
    Let’s have a virtual cup of Malaysian kopi-O each on this beautiful sunday morning.
    Cheers,

    Jessica

  51. 54

    happyhomemaker88 said,

    Wow, that virtual cup of kopi-O sure tastes good ! :lol: Anyway, my brother-in-law is out of town but I know his turbo oven is very old – he bought one when it first came out in the market, dear Jessica. Perhaps, you may like to check out your favourite electrical appliance stores and get some recommendations from them? :wink:

    Tomorrow, the new school year will start and I am back to being my kids’ chauffeur again. :lol:

    Wishing you a Good night with Sweet Dreams,

    choesf :D

  52. 55

    Jessica said,

    Hi Choesf,
    Yes, my 2 boys are back to school finally!! Have been busy looking for a new oven. 1)I have been told that turbo oven is excellent in making sio bak, chicken wings but not so in baking cakes. The cakes baked by the turbo oven tend to be drier.
    They advised me to get a conventional oven. They oso told me 2) i don’t need fan in an oven cos it dries up my cakes / meat.
    They oso told me 3) built-in ovens cause power to trip easily n I had that problem several times b4 my built-in oven broke down. Is it true?
    I didn’t buy my built-in oven. It came with the apt when we bought it fr the ex owner. I like baking cakes as well as roasting esp to try your sio bak :-)
    Dear Choesf, were they telliing the truth 1) – 3)? Pls tell me more cos i don’t know much abt ovens.
    Btw, I cleaned my washing machine yesterday soon after reading your cleaning tip. I was rather shocked by how much dirt, moulds n scums that have been accumulated in there over the yrs!! Cleaning had never been so easy with your vinegar-baking soda-water solution. I feel so clean n safe with my laundry now. A BIG thank you to you, choesf.
    Bye
    Jessica

    • 56

      happyhomemaker88 said,

      Good morning, dear Jessica :D

      Ah, so your kids have also gone off to school? Same here – I am taking a short break now to peep in here. I had already driven a son to school, a daughter to university, and another daughter to the LRT station to go to work (she is working part time while waiting for SPM results) this morning and one more son is attending afternoon school. Afterwards, I have to do my laundry and other chores. :roll: :lol:

      Yes, we never knew our washing machine is so dirty and needs cleaning, too. :lol:

      Back to your question of ovens -

      1) to prevent tripping, you need to ask your electrician to fix 2 things (this was what I did when I moved to this house) …. (A) the socket supplying electricity to your oven must be a good reliable brand (the standard ones cannot stand the wattage or voltage of the oven…..(B) you need to change the respective FUSE relating to the oven’s socket and electric supply to a higher wattage/voltage – I forgot what mine was already. Tell your electrician the problem and he should know what to do. Another problem with your old oven tripping the electricity often could be due to the old oven is “not safe” and there is electricity escaping.

      2) if you like to bake also, then I would suggest that you go for the conventional oven. If you have the budget for it – try this method ==> check out those electrical stores that offer interest free instalments of up to 12 months if you use certain banks’ credit cards….so for example, if the built-in oven costs around RM1,200 – you will pay only RM100 per month for 12 months, which are deducted from your credit card monthly.

      3) Thus far, I always use the fan in my oven while baking cakes or roasting meats, because that ensures even heating inside…only thing is you have to monitor the cooking time as it will be shorter than specified in the recipe. Meats can be basted often to make it moist. For cakes, I usually use an aluminium foil to cover the top of the baking tin for the first 10 minutes (before the cake batter rises and touches the foil), this will prevent the top from getting too dry and hard. :wink:

      Okay, I have to go now to pay some bills…may you have a wonderful day today! :D

      With peace and joy,

      choesf :D

  53. 57

    jessica said,

    Dear Choesf,
    Good morning, looks like our children are alomost in the same age group. My 2 boys are in their high school. The elder one will be sitting for his pre-u exam this yr.
    Thanks for your valuable advice. It’s so good to have you ‘ around’ . My doubts are all cleared. Shall look around for interest free instalments.
    Have a wonderful day
    Jessica

  54. 58

    happyhomemaker88 said,

    You are very welcome, dear Jessica. Happy Shopping for your oven! :D

    With peace and harmony,

    choesf :D

  55. 59

    Jessica said,

    Hi Choesf,
    Have been really busy in shopping n getting ready for the CNY. No time to shop for oven yet.
    Would like to wish you & your family -
    Gong Xi Fa Cai and may the year of Ox bring you health, prosperity, peace n harmony.
    Look forward to seeing more exciting recipes in 2009
    bye n take care

    Best wishes,
    Jessica

  56. 60

    happyhomemaker88 said,

    Hi there, dear Jessica :D

    Gong Xi Fa Cai to you, too! May the new Chinese Year of the OX brings you and your family lots of good health, happiness and success! More recipes coming up…. :D

    With peace and joy,

    choesf :D

  57. 61

    Charmaine said,

    Thanks for sharing the recipe – I tried it out and it was a great success :-)

    • 62

      happyhomemaker88 said,

      You are very welcome, dear Charmaine. Thank you for your comments and for your link at your blog to my recipe. Your Siew Yoke looks absolutely delicious! :D

      With peace and joy,

      choesf :D

  58. 63

    [...] to give it a shot myself. For some reason I didn’t use the same recipe (googling led me to this excellent recipe with step by step pictures) but the results are [...]

  59. 64

    Sharon said,

    Hiya,

    I was wondering if you get that pork like taste when you make this? Not the good kind..the bad kind, hehe..Thanks!

  60. 65

    happyhomemaker88 said,

    Hi there and welcome, dear Sharon :D

    Errr…I’m sorry if I don’t quite understand your question there :oops: … do you mean the pork has gone bad?

    So far, this Roast Pork tastes absolutely delicious and my family finishes it very fast, enjoying its aromatic taste. The raw pork should be very fresh when we buy it from our butchers or supermarkets. All leftovers should be immediately refrigerated to prevent it from going bad. :wink:

    With peace and joy,

    choesf :D

  61. 66

    psekat said,

    made it again. super! got paid hahahahaha

    • 67

      happyhomemaker88 said,

      Wow, this is fantastic news, dear psekat…you got paid for your siew yoke! :D

      With best wishes,

      choesf :D

  62. 68

    Trish said,

    Hello HappyHomemaker88,
    I recently asked if you were familiar with an old Cantonese children’s rhyme. However, I forgot I had changed my email address. In any case, the corrected one is above if you reply. Thanks Choesf.

    • 69

      happyhomemaker88 said,

      Hello there, dear Trish :D

      I have amended your email address your other comment to the corrected already. :wink:

      Do have a lovely week!

      With best wishes,

      choesf :D

  63. 70

    Joy said,

    Hi Choesf,

    I tried making the roast pork (my second attempt) with your recipe and the result…….. YUMMY and is really nice. My first try with another recipe didnt turn out to be this nice.

    My husband relatiives love it… they thought I bought it from the Chinese restaurant… hehe. They are non-chinese and lately, I have been trying to introduce Chinese dish when we have gathering. I find that your recipe is simple and easy.

    This time, they requested Hainanese Chicken Rice… lets see how it goes… :)

    Thanks again for sharing your recipe.

    Cheers,
    Joy

    • 71

      happyhomemaker88 said,

      Hi there and welcome, dear Joy :D

      Thank you for your feedback on this recipe – I’m really glad your roast pork was a success and your family loved it. I was very happy when I made this roast pork for the first time and seeing my family happily tucking into it was a great satisfaction for me. :lol:

      I have a Hainanese Chicken Rice recipe here, too…try it and see. :wink:

      Cheers!

      With best wishes,

      choesf :D

  64. 72

    [...] Happyhomemaker’s 88 Virtual Home – Homemade Yummy Chinese Crispy Roast Pork [...]

  65. 73

    Victoria said,

    Hi

    YUMMY!
    I love Chinese food
    So gotta try make this
    Bye

    • 74

      happyhomemaker88 said,

      Hi there and welcome, dear Victoria :D

      Hope you have fun trying this Roast Pork out – it taste absolutely delicious!

      Happy Cooking!

      choesf :D

  66. 75

    Lady Dark said,

    Hi,

    was wondering, is turbo oven and convention cooker the same?…hehe…looking 4ward to trying ur recipe, a friend gave a a recipe that’s more or less the same with urs..but urs seems more exciting..heheh…hope I get it right..

  67. 76

    happyhomemaker88 said,

    Hi there and welcome, dear Lady Dark :D

    Hmmm, you remind me of “Lady Gaga”.. :lol:

    Thank you for trying out my recipe. A turbo oven would work the same as a convention oven. My brother-in-law who makes Siew Yoke regularly uses a turbo oven. He said it makes the pork more crispy. The downside is you can only put a small piece of pork into the turbo oven at a time. :wink:

    Happy Cooking!

    With best wishes,

    choesf :D

  68. 77

    Anna said,

    Hi Choesf

    I tried your Siew Yoke recipe yesterday (Sunday) as a treat to my family (my very first attempt at a Siew Yoke recipe) and it turned out great! It was sure finger licking good. Thanks for sharing some of the good things in life! God bless

    Anna

    • 78

      happyhomemaker88 said,

      Hi there and welcome, dear Anna :D

      Thank you for trying this recipe and giving your feedback. I’m glad your first attempt at Siew Yoke was a great success. Wasn’t that a good feeling? Able to make Siew Yoke for your family to enjoy? :lol:

      With best wishes,

      choesf :D

  69. 79

    Andy said,

    A huge thanks for a really kick-ass recipe!

    I had twice previously attempted to make crispy pork belly and couldn’t get the skin right on both occasions. For this third attempt, i stumbled upon your recipe and immediately noticed three interesting points : the use of nam yue for the marinade, vinegar to cook the skin and switching over to the grill during cooking. these three points certainly made a huge difference – I’ve never had crispy pock belly this good! The skin was very crispy and the taste was just fantastic. Whats more, I had actually forgot about preparing the pork skin 24 hours beforehand but managed to get round this by blowing over with a hair dryer for a good 15 minutes before cooking – it worked!
    I have only one gripe about the recipe and that is the quantity of pepper used – I would suggest using a bit less.

    • 80

      happyhomemaker88 said,

      Hi there and welcome, dear Andy :D

      I’m glad your crispy pork belly turned out great! Yes, the hairdryer trick works if we don’t have the time to prepare the pork skin 24 hours in advance. Will take note of your advice on the quantity of pepper used. :wink:

      Do have a lovely week ahead!

      With best wishes,

      choesf :D

  70. 81

    barfy said,

    here is a suggestion… try scoring the skin with a knife, do a crosshatch pattern instead of poking with a knife. dont cut too deep though. i have had great results instead of poking. by the way, when you dunk the entire meat into boiling water, the cooked portion will absorb LESS whatever marinade as well it is better to have boiling water with a healthy splash of white vinegar on the skin only. just prop up the pork belly with skewers skin facing up and pour the boiling water once or twice so that the skin turns opaque or white, then it is MUCH easier to score with the knife. Just make sure the boiling water doesnt touch the meat or fat on the sides. Make sure to wipe down the excess moisture and a light layer of salt and put in fridge over night to dry up the skin. If you have to put a paper towel to absorb the water. Hope that helps with crispyness of the skin you guys are after!

    • 82

      happyhomemaker88 said,

      Hi there and welcome, dear barfy :D

      Wow, your tips are really informative and useful in achieving a more flavourful and crispy Roast Pork Belly. Thank you! I shall try this method out the next time.

      Do have a lovely week ahead!

      With best wishes,

      choesf :D

  71. 83

    Thomas Tran said,

    Thanks for the great tips on roast pork. I like how you switch between phonetic Cantonese and Hokkien in the terms you use.

    • 84

      happyhomemaker88 said,

      Hi there, dear Thomas Tran :D

      You are most welcome. Heheh, my family speaks both the Cantonese and Hokkien dialects at home and I wanted to use both terms for the Roast Pork. :lol:

      Do have a lovely week ahead!

      With best wishes,

      choesf :D

  72. 85

    barfy said,

    Hello again everyone!

    To all the posts that the skin is only getting crispy on some but not the entire area. I have encountered the same thing while doing my pork. The areas that are not getting crispy because it is sitting too low from the broiling elements. Try to prop the low areas closer to the broiler with a long object such as tongs, knife or long handle spoon. Please be careful and wear oven mitts and safety glasses while trying to prop up your crispy roast pork! You may have to prop it manually and hold it for up to a minute. Please do be careful – safety is of utmost importance!

    I usually cook the roast pork the normal way by baking it. And to make the skin crispy I put the skin very close to the broiler element… about 4 inches away. You may have to make adjustments or rotate to make sure all the skin has equal exposure to the elements. You must keep your eye on it and not let it burn! The puffyness occurs quite fast it is really exciting! It is almost watching a popcorn puff out… but in slow motion! Very enjoyable experience! Much better than BBQ stalls, because it is much fresher and the skin is usually much crispier! : D

    • 86

      happyhomemaker88 said,

      Hello again, dear barfy :D

      Wow, you are really good with roasting pork – your good pointers there certainly reflect your experience in handling the roast pork. I bet your Siew Yoke is absolutely scrumptious!

      Yes, after having tasted our homemade roast pork, those sold at BBQ stalls just don’t taste as good as ours. Thank you again for your guidance here. :wink:

      Cheers!

      choesf :D

  73. 87

    [...] to give it a shot myself. For some reason I didn’t use the same recipe (googling led me to this excellent recipe with step by step pictures) but the results are [...]

  74. 88

    James Ng said,

    Hi , Is very generous of you to share your secret about this exotic roast pork recipe .
    On the skin part does it prove to be better if we use rose wine, maltose, white vinger and some water as a glaze sauce over it ?

    Like to hear from you as you may have experience using this .

    With best regards
    James

    • 89

      happyhomemaker88 said,

      Hi there and welcome, dear James :D

      Thank you for your kind comments … heheh, I used to think it was a big hassle and a difficult recipe to make roast pork but when I realised it was so easy after all, I just got to share it with as many people as possible. Plus, this blog is a legacy to my children to refer to my recipes. :wink:

      Errrr.. :oops: I have not tried rose wine or maltose on this recipe yet…but I know they are used to make the other type of roast pork ..the “Char Siew”…to give it a sticky, sweet glaze. :idea:

      Happy Siew Yoke Making!

      With best wishes,

      choesf :D

  75. 90

    James Ng said,

    Hi Choesf
    Thanks for your kind advise .They said the success of the siew yoke is the crispy skin .I didn’t know you have make it so simple for us ..Now I have the confidence to try :-)

    With Kind Regards
    James Ng

    • 91

      happyhomemaker88 said,

      You are most welcome, dear James. It is really easy after all and many of the visitors here have had great success making Siew Yoke for their first time, and impressed their family and friends, too! I am sure you will succeed, too! Good Luck! :D

      With best wishes,

      choesf :D

  76. 92

    chia said,

    pls guide me to clean the oven after baked the siow yoke.
    thank you.

    • 93

      happyhomemaker88 said,

      Hi there and welcome, dear Chia :D

      Yes, after roasting the siew yoke, the oven is left in a messy, oil splattered condition. If you have the homemade enzyme cleaner, that is very good in cleaning ovens easily and effectively. If you don’t, you can follow this method :-

      How to clean your oven after roasting siew yoke

      1) Remove the racks and roasting pans from the oven. Place them into the kitchen sink.

      2) Turn on the oven to make it warm, just enough to touch comfortably….not too hot. Turn off the oven completely. This makes the cleaning easier.

      2) In a small pail or basin, mix together with a ladle :-

      - 1 cup baking soda
      - 1 cup white vinegar
      - 5 cups water

      3) Wear rubber gloves and use a sponge to apply the soda-vinegar mixture onto the walls of the oven, and oven door.

      4) Then, apply the soda-vinegar mixture all over the oven racks and in the roasting tray.

      5) With a pail of clean water and a cloth, wipe away the soda-vinegar mixture from the oven walls and door. Repeat with another round or two of water until the oven is clean.

      6) Use the hard part/green part of the sponge to scrub away any stubborn crusts or stains.

      7) Leave oven door open to air dry.

      8) Use a pot scrubber or hard sponge to scrub the oven racks and roasting tray. Rinse with water and wipe dry.

      Hope this helps…. :wink:

      With best wishes,

      choesf :D

  77. 94

    agentcloudy said,

    Hi, I noticed the 1st part on prep had garlic included in the ingredients, but not on this part. Does that mean you cooked it a second time without it and it was better or was that an oversight? Cheers

    • 95

      happyhomemaker88 said,

      Hi there and welcome, dear agentcloudy :D

      Heheh, you are very observant there….you were right, there was no garlic in the second round of Siew Yoke. I was trying it differently without the garlic the second time around to see how it tasted. Both versions tasted just as good, though. For those who don’t like the smell of garlic, they can omit the garlic in the Siew Yoke/Roast Pork recipe. :wink:

      Happy New Year 2010!

      With best wishes,

      choesf :D

  78. 96

    agentcloudy said,

    Thanks. I tried the first version and it didn’t turn out well at all. I did not slice deep enough in the beginning and also added too much salt so the top did crackle considerably in the beginning, but then it was just too thick to cook properly. I did dab the moisture on top and poke it with knife while roasting it, but once I sliced it at the end, the last layer was very black and so the pork fell apart in 3 pieces (the fat salty head, the 2cm edible bit, and the end burnt part. Also, because I left it to marinate overnight, and I think this tripled the saltiness of the edible part, so overall it was a major heart ache+burn together. I ate 3 pieces and threw away the rest of it (I had used 1kg of pork!). Luckily I had purchased 2kg to experiment as usually my first attempt will be *shake head*…I will try the second marinade tomorrow, hopefully get to eat more than 3 pieces out of 2kg =) Could I please make a request for a authentic Penang Assam Laksa recipe, as my father is from there (I born Butterworth) and I crave it constantly. I have tried 3 recipes from other blogs but they don’t taste right. Because in Australia it’s very difficult to get torch ginger (I think have to grow yourself, it’s not imported here), can you made adjustments for this or substitute it? My parents switch to vegetarian when I was 8 years old, so my father (the cook of the father, my mother just shops for food and tells him what to cook) made a Vegetarian version with mushrooms instead of fish and it’s actually extremely good. Recently, though, my sister blurted out that the “secret weapon” golden tin that I always see him sprinkle was MSG all along, so my little bubble has burst ever since. Her exact words were,” Yeah OF COURSE dad has to put MSG, otherwise vegetarian food taste like S**t”! I’ll still eat half the pot empty though, even knowing that, it’s still my absolute favourite meal in the world. I will post it once I get the recipe translated properly. A bit difficult, seeing my Dad doesntt know the English names for the ingredients, and my Hakka is nearly nonexistant now, but once you try it, you will love it =).Thanks and Happy New Year

    • 97

      happyhomemaker88 said,

      Happy New Year to you, too, dear agentcloudy :D

      I’m sorry your first try at Siew Yoke didn’t turn out as you expected :sad: … I hope your second attempt was better?

      Oh, I love Assam Laksa so much, especially the Penang version. Unfortunately, I can’t cook Assam Laksa well. :oops: I am in Kuala Lumpur and I have yet to find a bowl of laksa that I like, the Penang style. When I have friends coming from Penang, I would ask them to bring some famous Assam Laksa down for me. For me, it is very hard to cook it right.

      I would so love to have your dad’s recipe if you are able to translate it to English as your description of his Assam Laksa sounds so terribly yummy! The ginger torch or bunga kantan is a very important ingredient in this laksa, it has that unique aroma and refreshing flavour. Unfortunately, I don’t know what would be a good substitute for it. I remember watching some cooking shows from Australia (not sure in which city), they can get Bunga Kantan. :wink:

      Some vegetarian food is really good as long as they don’t use MSG . My nephew is a full-time vegetarian and every time he visits me from Singapore, I would take him to eat delicious vegetarian food. Unfortunately, the restaurants also put MSG in the food to make it taste better. :roll: Nanking Court Restaurant in Section 19, near SS2 in Petaling Jaya serves very good vegetarian Sharks’ Fin soup, almost tastes like the real thing. My family don’t take real sharks fin because of the unethical acts of killing the sharks just for their fins, and so, we take the vegetarian version – heheh, better than nothing. :lol:

      Happy cooking!

      With best wishes,

      choesf :D

  79. 98

    cheesy said,

    can we use black vineger instead of white vinegar? cos I bought the wrong type of vinegar

    • 99

      happyhomemaker88 said,

      Hi there and welcome, dear cheesy :D

      I am not sure if black vinegar will work or not :oops:

      Good Luck!

      With best wishes,

      choesf :D

      • 100

        cheesy said,

        okie…will try. thanks :)

      • 101

        cheesy said,

        hi,

        I’ve tried using black vinegar. The skin is crispy as well..but the pork became slightly black in color (probably due to the ‘black” vinegar). Overall, it’s a success..my kids and hubby love the siew yoke.

        Thanks :)

      • 102

        happyhomemaker88 said,

        Hi there, dear cheesy :D

        I’m glad you tried out the black vinegar on your siew yoke and it turned out well. Heheh, I had learned something there from your experience – thank you for sharing it. You must have a big smile on your face when you saw your kids and hubby happily eating your siew yoke! :D

        With best wishes,

        choesf :D

  80. 103

    Shirley said,

    o wah ! looks so yummy ! thanks for sharing! i will try to make! :):):)

    • 104

      happyhomemaker88 said,

      Hi there and welcome, dear Shirley :D

      Thank you for your compliments. Happy Roasting of Siew Yoke! :lol:

      With best wishes,

      choesf :D

  81. 105

    Simonne said,

    Hi,
    I’m thinking to make this over the weekend
    Do u roast the pork in oven (skin up) all the way ?

    200 C (top n bottom) – 20 min
    brush skin vinegar ~ back to oven (top mode only) . This time how long , also same temp ?

    Thanks

    • 106

      happyhomemaker88 said,

      Hi there and welcome, dear Simone :D

      To make the pork skin crackle and go crispy, I use the top broiler function of the oven and put the temperature higher to make the heating element very hot…it requires close monitoring and sometimes, depending how the skin goes, the temperature can go even higher. It depends on your oven and the condition of the pork. Errr… :oops: hope I am not confusing you. . :lol:

      Good Luck with your Roast Pork!

      With best wishes,

      choesf :D

  82. 107

    Simonne said,

    HHB,
    Many many Thanks!
    My pork comes out success!

  83. 108

    ben said,

    when roasting must the skin be underneath all the time or must flip it around?

    and is there an estimated time required for it to cook?

    • 109

      happyhomemaker88 said,

      Hi there and welcome, dear ben :D

      When roasting, the skin must always be on top so that it will crisp properly. No flipping is required.

      The meat gets cook very fast if it is a slab of pork belly, just about 20 minutes to 30 minutes depending on your oven. It is the crackling and crisping process of the skin that takes a longer time…for me, total roasting time can go up to 1 hour.

      The time for the skin to be ready will depends on a few factors like the thickness of the skin, prepation and marinating of the skin, duration of the marination, and how dry was the skin before roasting.

      Once you have roasted this pork the first time, you will know what to do the second time to perfect your Crispy Roast Pork. :wink:

      With best wishes,

      choesf :D

  84. 110

    ben said,

    thanks….was gonna try to make siew yoke for cny….a bit fed up of making char siew for cny already….

    • 111

      happyhomemaker88 said,

      You are most welcome, ben. :wink:

      One day when you are free, may I have your char siew recipe? I am not very good at making char siew.. it doesn’t turn out as aromatic and delicious as those bought from the roasted meats stalls. Thank you. :D

      Gong Xi Fa Cai to you!

      With best wishes,

      choesf :D

  85. 112

    ben said,

    it kinda depends on the way you marinate and roast it…..

    i dont have measurements for the accurate amount of meat and ingredients….just gotta adjust along the way….

    this is roughly for 300 grams or half a catty(kati) of pork

    but this is the recipe…..

    pork (shoulder pork is what is recommended to me by the butcher uncle but u should ask ur local butcher)

    p.s. i prefer to have less fat on it so i tend to remove quite abit of fat and the skin as well….

    ingredients

    garlic 2 cloves (chopped or grated will do fine – ensure it is cut very small….u can crush it also if you want to get the juice)……optional
    onions 1 red onion small one not big one (finely chopped or grated u can crush it to get the juice)….optional

    blend both the garlic and onion also can….

    hoisin sause (comes in a bottle)
    oyster sause
    soy sause
    black sause a.k.a kicap manis
    sesame oil
    chinese rice wine/cooking wine/ red wine
    sugar ( thats only if u like it sweet)
    pepper
    salt

    take ur pork and do small cuts on the meat on both sides….like how u do ur siew yoke but not so deep…..random cuts will do

    rub pinch of salt,some pepper , chopped garlic and finely chopped onions onto both sides of the pork…..

    for about…. 300 grams of pork/ half kati

    2-3 table spoons of hoisin sause
    oyster sause…..2 table spoons….dont need so much
    black sause a.k.a kicap manis…..about 2-3 spoons
    sesame oil just a lil bit say 1 teaspoon…just for flavour
    chinese wine….1 cap
    soy sause….cant really measure but u want it sweet not salty so….roughly 1/2 to 3/4 of ur small soup bowl….i dunno the accurate measurements
    3-5 of ur soup spoons of sugar….tooo sweet will give u a sore throat

    mix the whole bowl of sause together….. taste the sause before u put the pork in…….or after doesnt really matter u wont get food poisoning from it….done it countless of times

    if you find it too sweet then add water….add according to what you feel is a correct amount….dont add too much the main idea is to have a thick sause not soupy sause….

    chuck ur pork in and roll it around in the sause……

    leave it to marinate overnight

    before roasting leave for 30 mins to be at room temp….

    roast at 180 degrees ( centigrade or celcius…..NOT FARENHEIT…no idea if there is ovens with F)

    so 180 degrees for 30-40 mins….i roast mine at 40 mins

    note : u must turn the pork around so both sides are cooked fully

    timing

    10 mins – 1 side then flip
    15 mins – 1 side then flip
    10 mins – 1 side the flip
    5 mins – then take out

    not that the side means side of pork not the top part where the fat is or bottom part….

    hope this helps….

    the measurements are a rough idea….pls adjust as u go along as u see fit.

    • 113

      happyhomemaker88 said,

      Hello again, dear ben :D

      Thank you so much for sharing your Char Siew recipe here, especially taking the time to type it here – I really appreciate it. :D

      Your recipe looks really good – from your comments earlier when you said you got tired of making Char Siew for Chinese New Year, I already guessed you must be an expert at Char Siew. Heheh, I was right! :lol:

      I will try your recipe asap and I am looking forward to tasting it. Thank you once again! :D

      With best wishes,

      choesf :D

  86. 114

    ben said,

    do a test run before cny….then u can adjust to know what u need more and what u need less…..

    dont put in ginger…totally spoils the taste….

    no problem…thanks for your siew yoke recipe….

    will send in a recipe for fa sang wu later when i am free….

    did a trial run on the fa sang wu for cny….was good but i know where needs improvement

    • 115

      happyhomemaker88 said,

      Wow, fa sang wu…that is my husband’s favourite “tong sui”, which I have never made before as I don’t know how. :oops: Thank you for sharing that recipe with me too, dear ben – I’ll be looking forward to it. Looks like you know what to tweak to perfect your fa sang wu. :wink:

      Okay, I will do a test run for the char siew as advised by you. :wink:

      Good Night!

      With best wishes,

      choesf :D

  87. 116

    ben said,

    siew yoke turned out well…..

    will post up the fa sang wu recipe after cny

    thankss

    • 117

      happyhomemaker88 said,

      Gong Xi Fa Cai to you and your family, dear ben :D

      Sorry for the late reply – my Internet connection is up and down these few days :roll:

      I’m glad your siew yoke turned out well. Wah, your family must have happily ate your homemade delicious siew yoke.

      Thank you in advance for your fa sang wu recipe! :D

      With best wishes,

      choesf :D

  88. 118

    Pan said,

    Dear Choesf,

    your roast pork recipe is definitely smashing! The results of following it leads to a perfect roast pork, yum yum.

    There is one thing i had notice that your roast pork meat has bent a little inwards, causing juices to collect at the dented area, therefore I would like to suggest that you could use stainless steel rods to align the pork belly to prevent it from bending.

    here is an youtube video that would explain everything~~

    A happy Chinese New Year to you and your family.

    Ps: Do post more of your ‘secret recepies’ often as they are really great!

    • 119

      happyhomemaker88 said,

      Hi there and welcome, dear Pan :D

      Sorry for the late reply – my Internet connection was up and down these few days. :oops:

      Thank you for the Youtube link and tip on how to prevent my pork belly from bending and collecting the oil on the skin. That sure is a handy tip – I will be sure to do that the next time I roast siew yoke. :wink:

      Okay, I will keep those heritage “secret recipes” coming…. :wink: :lol:

      May you and your family also have a prosperous, happy and lucky Chinese New Year! :D

  89. 120

    IMAS560 said,

    Hello choesf,
    I’m from NZ and have tried to find a siao bak recipe for ages. This is an excellent recipe. I use the dripping for Char Kuey Teow, I find a 1.5-2kg piece of pork belly fits my roasting dish nicely and yields in excess of 150ml of dripping. I usually use 1 Aunt Betty’s pudding container (approx 100ml) of dripping for a large serving of CKT (200g of dry rice noodles, generally the pad thai 1cm wide noodles).
    Once again many thanks for a great recipe

    • 121

      happyhomemaker88 said,

      Hi there and welcome, dear IMAS560 :D

      Thank you for your kind comments and for your wonderful tip of using the siao bak drippings for making Char Kuey Teow. I have always thought there should be some use to the fat drippings and your tip is excellent! :wink:

      With best wishes,

      choesf :D

  90. 122

    Lung said,

    Hi there …

    Nice recipe that I would like to try :)

    But I have a question, what is that “white vinegar”?

    I know “rice vinegar”, “white wine vinegar” …

    The “rice wine” that you mentioned, is it “Shao Xing wine” ?

    Thanks.

    • 123

      happyhomemaker88 said,

      Hi there and welcome, dear Lung :D

      The white vinegar that I used is actually the Chinese “rice vinegar” and yes, the rice wine is “Shao Xing wine”. :D

      With best wishes,

      choesf :D

  91. 124

    JamesA said,

    Hi there,

    What kind of white vinegar do you use?

    Thanks, look yummy :)

    • 125

      happyhomemaker88 said,

      Hi there and welcome, dear JamesA :D

      The white vinegar that I had used is the chinese rice vinegar. You can use any type of white vinegar…even the SW brand of distilled white vinegar. :wink:

      With best wishes,

      choesf :D

  92. 126

    Gyn said,

    Hi, Thank you for this delicious recipe. I am a displaced Las Vegan now living in Slovakia. Pork Belly is a staple here (not seen in Vegas markets) and I had no idea how to prepare it. But being a fan of Asian food (not available in Slovakia), I found your recipe, brought the spices from Veags, and successfully made my first batch, delicious. Your pictures were most helpful. However, since I am a single person living in a remote area, I had quite a bit left over. However, I must say I made a most delicious fried rice using a few slices cut up finely. Maybe some of your other fans might give it a try. I added it to the rice along with some Hosin sauce, Oyster sauce, Soy sauce, beaten egg, chopped onion, chopped ginger root, chopped broccoli and topped with sliced scallions. Give it a try sometime if you ever have any left over.

    • 127

      happyhomemaker88 said,

      Hi there and welcome, dear Gyn :D

      I’m glad your roast pork belly turned out well. Thank you so much for your nice comments and for giving us a wonderful tip on how to use up the leftover roast pork. Hey, that is a very good idea indeed – Roast Pork Fried Rice sounds so delicious! I must try that out soon. :D

      I remember a visitor here recommended using the roast pork fat drippings to stirfry some aromatic noodles (known as “Char Kway Teow” here in Malaysia). I believe the drippings can be used to make roasted potato wedges, too, in place of bacon fat. :idea:

      Do have a great day!

      With best wishes,

      choesf :D

  93. 128

    Ancella Soo said,

    Hi there,
    I have tried the recipe but the skin did’nt puff like yours.The skin is just like a piece of cooked sheet with oil on it.! The taste is quite o.k. but not enough sugar.Have to add more sugar the next time.! I heat up a dry wok on low fire ,then fried the skin, luckily this saves the dish.! Is my oven the main problem?
    I’m using Baffalo glass oven.Do you know what is mace ? ( for making fruitcake )
    May I know where to get a ice-cream maker here in Malaysia ?
    THanks alot in advance.

    • 129

      happyhomemaker88 said,

      Hi there and welcome, dear Ancella Soo :D

      Thank you for trying out this recipe. I’m sorry your roast pork didn’t turn out crispy at the skin. I’m guessing that either the skin was not dry enough or the heat above the skin for roasting is not high enough – it needs to be very hot. I’m not familiar with the Baffalo glass oven and so, I can’t comment on that. :oops:

      I have heard of mace but have not used it before. Not sure if you can find it at the baking supply stores here as I have not seen it before either. I have seen ice cream makers being advertised in newspapers here but I forgot which brand – maybe Philips or something. You can try to look for them at large electrical stores or at Harvey Norman (at The Curve or Midvalley Megamall). :idea:

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

  94. 130

    Bbecc said,

    Thank you for this delicious recipe. Do you know how to keep the skin crispy til the next day?

    • 131

      happyhomemaker88 said,

      Hi there and welcome, dear bbecncc :D

      Usually, the skin will not be crispy by the next day. For me, I usually make a large piece of roast pork at one go and I only cut up enough for my family for a meal, leaving the leftover uncut and refrigerated. The following day, that piece is either :idea: -

      1) heated with the skin side up using the grill function at very high temperature in the oven. Be sure to keep a close eye on the roast pork to prevent the skin from getting charred.

      2) quickly pan fry the piece of roast pork in some oil with the skin side down over a medium heat stove, slowly until the skin is crispy

      Follow either one of the above methods when the roast pork is brought to room temperature.

      Cut to smaller pieces when cool to touch. The quality of the skin’s crunch will not be as good as the day before though.

      With best wishes,

      choesf :D

  95. 132

    Simonne said,

    Oh i normally keep the balance in fridge and roast again when we need it 230 (10 min) the skin still crispy!

    • 133

      happyhomemaker88 said,

      Hi there and welcome, dear Simonne :D

      Thank you for your wonderful tip in making the balance roast pork crispy the next day. :idea:

      With best wishes,

      choesf :D

  96. 134

    lilian said,

    Can’t wait to try this out..your method sounds very logical. Just want to ask do u think its better to actually fry the skin side first in a pan with some oil then place in the oven to get a really good crispy crackling skin? Or would scoring and then salting and then placing in the fridge overnight to dry be a better option? Would the broiler be good enough to achieve the crackling?Thanks if u could reply asap.

    I also read in some of the comments and elsewhere that you should scald the rind with vinegar and water mixture so its easier to score. If i were to do that, need I still brush the vinegar onto the pork while its in the oven? Hope u can reply asap…i would love to do ur siew yoke recipe.

    • 135

      happyhomemaker88 said,

      Hi there and welcome, dear lilian :D

      There are a few methods that I have read on making the pork skin crackling crispy. Best is to try them and see which turns out best for you -

      1) frying the skin in a pan first – I have not tried this before and I think this is mainly a Western style of making pork skin crispy. In this method, I am not sure if the skin has to be scored or pricked before frying.

      2) before marinating, the skin has to be scored with a sharp knife or pricked all over with a fork, so that the salt can draw out the moisture from the skin as much as possible and the skin will be more crispy during roasting

      Yes, the broiler is good enough to to achieve the crackling.

      3) the method of scalding the skin first to make it easier to score or prick was taught to me by my lady pork butcher. Yes, it is better to brush the vinegar onto the pork during roasting because it encourages/improves the crackling effect.

      Good Luck with your Siew Yoke!

      Do have a lovely weekend!

      With best wishes,

      choesf :D

  97. 136

    lilian said,

    Also your recipe doesn’t include scoring the skin. I read that scoring the skin and rubbing it with salt actually helps to achieve a really good crackling effect. Would this be advisable?

    • 137

      happyhomemaker88 said,

      Hello there, dear lilian :D

      I think I forgot to mention that my pork skin was pricked all over with the point of a sharp knife. I will go check out my post and amend it accordingly. Thank you for letting me know. :wink:

      Yes, the scoring and salting method will give a really good crackling effect. :D

      With best wishes,

      choesf :D

  98. 138

    Jennifer said,

    I live in the UK outside London and when I want crispy roast pork belly, I go to the huge chinese supermarket/restaurant (at least a 45 minute drive away). I have been talking about this dish for two weeks with my chinese friend, saying i will need to go soon as I can’t wait much longer to taste it, even though it’s quite far to go for one thing! I just found your recipe and I’m going straight to my local butcher so I can prepare the pork belly for roasting tomorrow – I am so excited that I may be able to make this myself as it is my favourite chinese dish (and soya chicken).

    Reading some of the comments, does anyone have a recipe for CKT they can share with me? I had this in Brisbane, Australia when I lived there and loved it but noone seems to do it in the UK. I would love to know how to make it and use the dripping from my pork belly to add more yummy flavour!

    Fingers crossed my roast pork belly looks and tastes as good as yours!

    Many thanks,

    Jennifer

    • 139

      happyhomemaker88 said,

      Hi there and welcome, dear Jennifer :D

      Thank you for your comments and for trying out this recipe. Good Luck with your roast pork! :D

      Regarding your query on a recipe for CKT, may I know what is “CKT” ? :oops:

      With best wishes,

      choesf :D

  99. 140

    Jennifer said,

    Hi there!

    I have bought my pork belly and just logged on to recheck the instructions. I’ll prepare it now and roast it tomorrow evening. I am going to do the boiling water thing before brushing the skin with vinegar and salt prior to refrigeration overnight. Fingers crossed it comes out okay.

    Sorry, CKT is Char Kuey Teow i think, made with wide flat noodles? One of the earlier comments mentioned using the drippings from the pork belly to enhance the flavour of his Char Kuey Teow dish and it got me wondering if anyone had a good recipe so I coiuld try to replicate it. No matter if not as I am more than delighted to find a recipe for Crispy Roast Pork Belly!

    Thank you so much,

    Jennifer

    • 141

      happyhomemaker88 said,

      Hi there, dear Jennifer :D

      I am keeping my fingers crossed for you – hope your roast pork belly turns out yummy and superb! You have done the right preparation there. :wink:

      Ah, CKT is Char Kuey Teow. :oops: :lol:

      I don’t cook CKT at home as I usually buy them from the CKT hawker stalls here for just USD1 or so. But I have seen how the CKT is cooked, usually when I am waiting for my takeaway CKT (heheh, I am always hovering near the chef to see how he cooks this yummy dish deftly :lol: ). Maybe you can try it at home. The CKT tastes better when the fat/lard from frying pork fat is used. A visitor here had earlier suggested that we use the drippings from the roast pork belly. :idea:

      I have found a recipe for you that looks very good as well as descriptive and very similar to what I have seen for cooking CKT. It is Penang CKT and Penang is famous for good food, better than those in Kuala Lumpur, where I live.

      Here is the link :-

      http://original-chinese-recipes.blogspot.com/2009/08/penang-fried-kwetiaw-penang-char-koay.html

      Happy Cooking! :D

      With best wishes,

      choesf :D

  100. 142

    Jennifer said,

    Thank you so much for your efforts – it is much appreciated, I will be trying that next (once I have perfected the crispy pork belly). I cooked it last night and did everything as instructed, keeping it near the heating element in the top of the oven, on a high heat and brushing with vinegar during cooking. It looked really good – all bubbly and golden and hollow-sounding when I tapped it to check if it was crispy. The meat was tasty and tender too.The only thing was that the skin, whilst crispy and bubbly, was really hard and it was hard to chop it and very difficult to eat. My husband enjoys crackling like this so it was okay I guess but I took most of the skin off and just served the chopped meat. It was really tasty. What did I do to make the skin so hard? What can I do to make it better next time? There is no hurry for your reply – I don’t want to inconvenience you.

    I hope this finds you well,

    Jennifer

    • 143

      happyhomemaker88 said,

      Hi there, dear Jennifer :D

      I’m sorry to hear that your pork belly skin turned out hard – it means that it has only gone bubbly at the surface of the skin and not all the way through? It could also mean that the skin was not dry enough or all the way through to the meat. Maybe for the next time, you may try pan frying the skin first before roasting? I have yet to try this method (frying) but it is a sureproof way to make the skin crispy, I read. :idea:

      Good Luck! :D

      With best wishes,

      choesf :D

  101. 144

    lilian said,

    Hi again, making it this the day after tmr. Ur recipe didn’t say how long to roast the pork for. After 20 mins of roasting, u switch to the broil function to get the skin crispy. Is 20 mins enough to get the pork cooked through? I thought its about 35 minutes per pound. Correct me please.

    • 145

      happyhomemaker88 said,

      Hi there and welcome, dear Lilian :D

      After the 20 mins of roasting the pork and the oven is switched to “broil” function, the heat in the oven is still maintained at high heat and the pork will cook through. Also, I didn’t put the time required to make the pork skin all crispy as we have to gauge the “condition” of the crackling and bubbling. The last time I made this 2 Kg piece of roast pork, it took around 1 hour or so, but the meat was thoroughly cooked through. :wink:

      With best wishes,

      choesf :D

  102. 146

    ben said,

    hey i want to send you the recipe for fa sang wu…..can you email me so i can send you the recipe

    • 147

      happyhomemaker88 said,

      Hi there and welcome, dear Ben :D

      Thank you so much for your Fa Sang Wu recipe – yes, I would like to have that. I have emailed you already. :wink:

      Do have a wonderful weekend ahead!

      With best wishes,

      choesf :D

      • 148

        Frances said,

        I love your site. Please share a recipe from posting 147 for Fa Sang Wu (peanut dessert soup), Black Sesame Soup (Gee Mah Wu) and ………above all a recipe for Char Siu – Chinese Barbecued Pork. I only found a recipe for the siu yoke which looked faaahbulous! Cheers.

      • 149

        happyhomemaker88 said,

        Hello there and welcome, dear Frances :D

        Thank you for your kind comments. :D

        Here is the recipe from Benny for the Fa Sang Wu – all credit of the recipe goes to him and I thank him a lot for taking the time to email me his recipe. :-

        1kg of peanuts
        white sugar
        rice flour (not the glutenous one)
        peanut butter ( optional )

        the peanuts…..just ask the auntie at the market which one you would need to make fa sang wu…..i usually go for the bigger nuts the one they use to make soup
        sugar….white sugar would be better coz when caramelized would turn brown in colour

        instructions

        1. roast/dry fry the peanuts….roast in oven is possible but you have to be aware of the timing as it can easily get burnt
        if you fry the peanuts in the wok…do not use oil. you want it to be golden brown and have the aroma of peanuts

        2. after the peanuts are golden brown let it cool before removing the skin…super long process as removing the skin is tedious

        3. after you have removed the skin…most of it would be good enough….then get a grinder and grind the nuts until fine….
        do not grind the nuts until it becomes a paste….just grind until it becomes powder form. would be easier to grind little by little so that it does not become a paste

        4. once you have grinded the nuts, then blend with water….not too much water. should come out to be light brown in colour

        5. once blended, sieve it before put into a pot….you can re-blend about 1-2 times…..depending on amount

        6. boil peanut water…..(do not throw away the blended nuts aka the sediments) cant remember for how long to boil for . remember to keep stirring cause you do not want it to be burnt at the bottom

        7. when then water is boiling hot add back the (blended nuts aka sediment for flavour)

        8. add sugar and rice flour…the amount of sugar is dependant on how sweet you want it to be. the rice flour is how thick you want it to be.

        9. the colour should come out to a light brown colour….the colour would not be the same as the one you can get at pasar malam the taste however should be the same/better…….if you want to get the pasar malam flavour and colour then add peanut butter…..(cheating method but still makes it taste nice as i also did it for my 2nd batch) half /three quarter of the bottle should be enough to get the colour and taste

        10. when it has finished, sieve the fa sang wu twice as you will be able to make it fine and not have the peanut sediment….peanut sediment is still nice to eat…you could keep it or throw it….i ate it with my dad tho : P

        11. after double sieveing it the you can serve…..awesomeness

        note : if you would like to test trial it then probably go with a 500gm of peanuts. btw do you have a recipe for roast pork feet (is it the same as making siew yoke cause it was like a hot dish for cny this year…everywhere also serving roast pork feet in some sauce)

        happy testing. probably something to enjoy ur weekend with.

        benny

        btw the fa sang wu took me 2 days to make cause had the remove the shell from the nuts

      • 150

        Frances said,

        Hello Choesf,
        Thank you so much for sharing Ben’s recipe for the Fa Sang Wu. Making Chinese food brings me back to my roots, and brings back memories.

        I am so happy there are kind people like you who are willing to share your family meals/recipes and knowledge with the rest of the world. You are so special to take time to do that.

        Hope you post your Chinese New Year’s dinner on your blog. The food always looks so yummy good. Happy New Year!

      • 151

        happyhomemaker88 said,

        Hello there, dear Frances :D

        Thank you for your lovely comments. :oops: :lol:

        Only today, I was lamenting that come every Chinese New Year, I am cooking the same “festival” dishes for the Reunion Dinner and I proposed having a Roast Turkey Dinner instead. :lol: My children loved Western food and they agreed but my husband was not agreeable. He said we should stick to the Chinese tradition. Some families these days like to have the “Steamboat Dinner” instead…where everyone does their own cooking at the table. :idea:

        I have posted my previous year’s (2008) Reunion Dinner menu, with photos here :-

        http://happyhomemaker88.com/2009/01/22/my-chinese-new-year-2009-preparations-part-2-planning-the-family-reunion-dinner/

        I am almost finished decluttering and cleaning my whole house – with just the kitchen and prayer room to go. Hope to get my kitchen clean by tomorrow…then it’s planning my 2011 Reunion Dinner Menu (will post it when ready) and shopping for Chinese New Year.

        Take care and do have fun preparing for Chinese New Year at your end!

        With best wishes,

        choesf :D

  103. 152

    lilian said,

    Thanks a lot for the recipe. The siew yoke meat turned out to be juicy, succulent and tender. The skin was perfectly crackling although there were times when some parts were browning faster than others so I stabbed those parts with a carving knife and added an extra brushing of vinegar. The only slight letdown was the skin was slightly salty which could possibly be my fault as I added a slight coating of olive oil on the skin plus a sprinkle of 1 tsp sea salt on the skin before roasting. Nevertheless, the pork was good plus it was the first time I made siew yoke and my family was impressed. Oh, I forgot to mention that I also asked my butcher to really score the skin so I didn’t have to bathe it in vinegar water etc.

    Thanks a lot! I’m going to try it next with roast pork of loin with different seasonings like stuffed bacon or lemon zest/sage but I’ll follow the same procedure for crisping the skin. =)

    • 153

      happyhomemaker88 said,

      Hi there, dear Lilian :D

      I’m glad your siew yoke was a success! :D

      With this first-time experience in preparing it, you can tweak the recipe to best suit your taste buds. I have noticed that some type of salts that I used was not as salty as some others, so perhaps my salt measurement here may have been too much. :oops:

      Thank you for your tip of having your butcher give the pork belly skin a good scouring – I shall do that the next time, too! :idea: :lol:

      Do have a lovely week!

      With best wishes,

      choesf :D

  104. 154

    kartika said,

    I have tried ur this recipe just now. And we all love it (including my parents in law). Thanks for sharing it :D

    • 155

      happyhomemaker88 said,

      Hi there and welcome, dear kartika :D

      Thank you for trying out this recipe. I’m glad your family loved your roast pork – ah, compliments to the chef (you) indeed! :D

      With best wishes,

      choesf :D

  105. 156

    CW said,

    Hi Choesf,

    Firstly I would like to thank you for sharing such a terrific recipe, I have tried it and the result was superb but just our of curiosity can you please tell me whether should I apply the vinegar one day before roasting? According to your blog there were 2 versions, the first one is to apply one day before and the second one to apply only after 20 min of roasting.

    My family love it and I am sure going to make this again, the credit goes to you.

    Many thanks.

    CW

    • 157

      happyhomemaker88 said,

      Hi there and welcome, dear CW :D

      Thank you for your kind comments. I’m glad your roast pork turned out great and your family loved it. :D

      Yes, there are 2 methods here of preparing the roast pork as I had learned from 2 persons their respective techniques. Both versions require that vinegar be brushed onto the skin before marinating overnight. During roasting, it is good to brush the vinegar again about 20 minutes later. (can even do 2 to 3 times if the skin is not crackling properly).

      With best wishes,

      choesf :D

  106. 158

    CW said,

    Good morning Choest,

    I didn’t marinate the pork with vinegar overnigt luckily it still turned out well but I really did brushed a few times during roasting as part of the skin did not crack.

    Now that I am clear and will cook again real soon.

    Thanks again.

    CW

  107. 161

    Alice Ng said,

    Thank you very much for sharing your Roast Pork recipe. I tried it and it was a phenomenal success! Everyone who tried it said it was better than the roast pork sold in the shops.

    • 162

      happyhomemaker88 said,

      Hello there and welcome, dear Alice :D

      Thank you for sharing your feedback here. :wink:

      I’m so glad your roast pork turned out to be a phenomenal success and your family/guests loved it. Yes, the homemade version definitely tastes better than the roast pork sold in the markets or shops (those are usually too salty and not enough flavour marinated into the meat). :D

      With best wishes,

      choesf :D

  108. 163

    Linda said,

    Hi choesf,
    I tried this recipe today and it turned out wonderful. It was so easy to make and soooooo yummy. no longer will i go and pay $$$for the salty store brought siew yoke. thanks for the great recipe.
    Linda

    • 164

      happyhomemaker88 said,

      Hello there, dear Linda :D

      I’m so glad your siew yoke turned out yummy and good! Yes, the homemade version is definitely much cheaper, less salty and has no MSG. Thank you for your feedback here. :D

      With best wishes,

      choesf :D

  109. 165

    Kathy said,

    Thank you so much for this recipe! I managed to find all the ingredients here in Melbourne and cooked it. This recipe is SO easy and delicious!

    Thanks again!

    • 166

      happyhomemaker88 said,

      Hello there and welcome, dear Kathy :D

      Thank you for your feedback. I’m glad your Roast Pork turned out delicious. :D

      Yes, this recipe is really easy to follow – in the last one month, I had made Crispy Roast Pork twice already for the Chinese New Year Reunion Dinner and the Hokkien Prayers. Next week, my hubby is having his bosses and colleagues over to watch football on TV and he has asked me to make a slab of the yummy Roast Pork for them. :lol:

      With best wishes,

      choesf :D

  110. 167

    Ching S said,

    Hi happyhomemaker88,
    Please help for cooking Siew yoke,
    Refer to your web cooking When I start to put the pork inside the oven which setting do I use. my oven with 3 setting please guide me again to end of this Seiw yoke
    1. upper and Lower heating
    2. Upper Heating
    3. Lower heating (Baking)
    Thank you

    • 168

      happyhomemaker88 said,

      Hello there and welcome, dear Ching S :D

      When I first posted this recipe for making Siew Yoke, the instructions was to use both the Upper and Lower Heating Controls to roast the Siew Yoke. :idea:

      This year, I tried another technique, which was to use just the Upper Heating Element (Grill Function) for 20 minutes and then switching to both the Upper and Lower Heating….this helped to make the skin crispy faster without drying out the meat section.

      Both techniques are good and you can select either one. Roast until the top (skin) is totally all “bubbled up” and crispy. The time it takes will depend on your oven and your pork. :wink:

      Have fun making and eating your Siew Yoke!

      With best wishes,

      choesf :D

  111. 169

    cherryblossoms said,

    Hi

    Thanks for the great recipe!

    I have tried roasting with aluminium foil just wrapped around the bottom part of the meat to keep the meat part tender.

    It was a huge success on my first attempt! To see the skin crackling is just so fantastic!

    • 170

      happyhomemaker88 said,

      Hello there and welcome, dear cherryblossoms :D

      Thank you for your tip of using aluminium foil to keep the meat portion moist during roasting. Good tip! :idea:

      I’m glad your roast pork was a success. Heheh, after that making roast pork is a breeze, right? …and you will have many requests from family and friends to make it more often. :lol:

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

  112. 171

    [...] used the recipe from here minus the spice powder and fermented bean curd. I would say it was a decent attempt. The skin was [...]

  113. 172

    Kami said,

    Thanks so much for your recipe.This was my first try and the roast pork came out just heavenly. Everyone doubted that I had made it since I am not too good a cook.The recipe was easy to follow and the product is so tasty. YUUUUUM !!!

    • 173

      happyhomemaker88 said,

      Hello there and welcome, dear Kami :D

      Thank you for sharing your experience in cooking the roast pork with my recipe. I’m glad your roast pork turned out superb! :D

      With best wishes,

      choesf :D

  114. 174

    Allezia said,

    I tried your roast pork recipe last week…It was the most delicious roast pork I’ve ever had in my life!!!! Thank you! Thank you! Thank you!

    Cheers.

    • 175

      happyhomemaker88 said,

      Hi there and welcome, dear Allezia :D

      Thank you for your feedback on trying out this recipe. I’m glad your roast pork was a real success for you, too! Heheh, after making and tasting your homemade roast pork, you will not like the taste of those sold outside. :lol:

      With best wishes,

      choesf :D

  115. 176

    gummytummy said,

    Thank you for the roast pork recipe. I’ve always wanted to try to make the roast pork , but wasn’t sure how to go about making it until I came across your recipe. My kids love it and I usually buy a couple of pounds for home whenever I go to Chinatown. It’s pretty expensive but it tastes so good. Hopefully I’ll be able to make it as tasty as the store bought kind at a fraction of the cost. Thank you again for the different tips you gave some of the other bloggers. I’ll let you know how it turns out !

    • 177

      happyhomemaker88 said,

      Hi there and welcome, dear gummytummy :D

      You are most welcome to the roast pork recipe here. Can’t wait to hear how yours will turn out! :wink:

      I’m not sure if I had mentioned this before here are 2 more tips :-

      1) pricking the pork skin before scoring the meaty part makes it easier to do that.

      2) wipe dry the skin and rub in the salt and vinegar. Place in the fridge for a few hours (3 hours is good). Then only prick the skin with a sharp pointed knife (I use a paring knife). By then the skin is harder and drier, thus making it easier to prick the skin. Before this, I use to prick the skin before the refrigeration part and after I had just bought the slab of meat from the market. The soft skin wasn’t very “cooperative” when I wanted to poke it! Hahaha! :lol:

      With best wishes,

      choesf :D

  116. 178

    KingPin said,

    Thanks for the recipe. I tried other recipes before but was still missing the crunchy crackling effect in the skin, until I came across using vinegar in your instructions.

    cheers.

    • 179

      happyhomemaker88 said,

      Hi there and welcome, dear KingPin :D

      Hope this recipe works for you in making your pork skin crackling crunchy! I have read of another tip to make the skin crunchy but I have not tried it myself yet – just before roasting, fry the slab or pork skin side down in some hot oil in a frying pan for about 3 to 5 minutes. :idea:

      With best wishes,

      choesf :D

  117. 180

    [...] Woman Cooks | Ree DrummondWhat is the best way to cook a pork chop? Anyone have any good …Homemade Yummy Chinese Crispy Roast Pork Belly (Siew Yoke or Siao …Your Choice, Apple Topped Pork Chops Or Baked BBQ Pork ChopsWeber Ranch KettleRoot Beer Glazed Pork [...]

  118. 181

    Jessie said,

    Hi
    I tried roast pork in oven today but it was not a success. It tasted awesome immediately after baking (while still hot) but once it turns cold, the meat tasted ‘yucky’ with a heavy pork taste. Do you know why? Thanks.
    Jessie

    • 182

      happyhomemaker88 said,

      Hi there and welcome, dear Jessie :D

      I’m not sure why your roast pork has a “porky” taste when cold. :oops:

      There could be a few reasons that I can think of but I may be wrong :-

      1) the pork has been frozen before? I use only very fresh pork

      2) some of the pork may have been frozen when imported into the country and may taste different from local pork. I have tried pork from USA and Australia – the “porky” smell is much stronger and gamey than locally bred pork

      Perhaps you can add more pepper on the meaty part and more vinegar on the skin when marinating the pork? :idea:

      With best wishes,

      choesf :D

  119. 183

    Jacqueline said,

    Hi, yr recipe was great.. I try a few time n we finish the plate of roast pork everytime.. But I jus wonder, how come my pork doesn’t look so ‘clean’ as yrs cos mine after baking n cut the side of the meat will be darker colour like leftover marinate left behind.. How do I get the same as yrs.. Thanks

    • 184

      happyhomemaker88 said,

      Hi there and welcome, dear Jacqueline :D

      Thank you for your feedback. I’m glad your family love your roast pork! :D

      After the pork is roasted, all the sides/edges will be darker and drier from the heat and marinade. Usually, I will trim off the sides thinly to make the pork look nicer and neater. Also, the sides of the pork is more salty. :idea:

      With best wishes,

      choesf :D

  120. 185

    Jsun said,

    Hi, thank you for sharing your recipe.
    Just bumped into your website while searching what I could do with the new oven I bought for my wife. Went and tried it out immediately upon seeing this.

    All I could say is for a first time guy cooking with an oven, the results were fantastic!!!
    The meat was succulent, the skin was super crunchy and it’s passed the wife taste bud test.
    Really enjoyed the whole experience and the especially the taste of the pork

    • 186

      happyhomemaker88 said,

      Hi there and welcome, dear Jsun :D

      Thank you for sharing your results using this recipe. Wow, your description of your roast pork is making my mouth water, it sounds so super yummy! I’m glad you had success trying out your wife’s new oven and in making delicious Chinese Crispy Roast Pork! :D

      With best wishes,

      choesf :D

  121. 187

    Jeannie said,

    Hi dear Choest,

    Thank you for sharing your roast pork recipe so generously with all the detailed tips! It was so delicious…. succulent meat and keropok crisp skin, out of this world!

    My mum, who’s a peranakan, asked if you could share the recipe for the Hainanese roast pork. I believe the seasoning used is different.

    I used to buy it for her during the Chinese New Year from a Hainanese caterer but he had passed on.

    • 188

      happyhomemaker88 said,

      Hi there and welcome, dear Jeannie :D

      Thank you for your kind comments. I’m glad you like this recipe. :wink:

      I’m sorry….I don’t know what is Hainanese Roast Pork :oops: ….so far, I have only ate the type of Chinese Roast Pork as shown in this recipe. :oops:

      If you find out how the recipe for Hainanese Roast Pork, I hope you can let me know as I would love to try cooking that, too!

      Do have a wonderful weekend ahead!

      With best wishes,

      choesf :D

  122. 189

    chung said,

    Hi Choesf,
    Success on the first try :) Thanks for the receipe.
    Going to try roasting it again tomorrow. I have marinated another batch and it is now on the window sill airing in the cold winter night here in Shanghai.
    Thanks again :)
    chung

    • 190

      happyhomemaker88 said,

      Hi there, dear Chung :D

      Thank you for your feedback. I’m glad your first attempt at roasting pork with my recipe was successful. Heheh, the cold winter night in Shanghai is helping you to air-dry the pork before roasting. :lol:

      Do have a wonderful weekend !

      With best wishes,

      choesf :D

  123. 191

    Beeyan said,

    Hi Happy Homemaker,
    I was given a Pork Belly and went in search of a Chinese Roast Pork recipe and yours sounded so interesting that I marinated it last night and cooked it this morning. You know how it is, if you see a recipe and you go ‘ya ya ya..’ then you won’t want to use it. Yours was a very good, well explained, simple recipe that I thought ‘I can do it!’

    However, when I put it into the oven meat face down for 20 minutes, and then broil it till the skin charred, I thought I was a super cook! When I scraped off the char and chopped a slice off, it was uncooked in the middle! Where did I get wrong? It looks fabulouso!

    Now, it’s back in the oven at 200 deg C. The outside cooked parts are delicious, I wish I can eat the whole thing up soon! What else should I do? Thanks in advance for your reply.

    • 192

      happyhomemaker88 said,

      Hi there, dear Beeyan :D

      I’m sorry to hear that your pork belly was still uncooked. :sad: When you put the meat side down, was the oven’s lower heating element on also or did you just have the broiler at the top on only :?:

      All in the cooking time for the roast pork, regardless of size, is about 40 minutes to 1 hour.

      Maybe I wasn’t clear in my instructions earlier but after many time making roast pork myself, here is how I adjust the oven to cook the pork :-

      1) preheat oven to 200 C, both top and bottom heating elements are on

      2) put in the pork belly, meat side down….cook for about 20 mins to 30 mins

      3) turn on the oven to broiler or grill function only (only top heating element on) and turn up the temperature to the maximum and roast pork until the skin is totally bubbling and crispy. By this stage, the pork would be in the oven for about 50 mins to 1 hour in total. :wink:

      Hope this helps…. :idea:

      With best wishes,

      choesf :D

  124. 193

    Beeyan said,

    Hi Happy Homemaker,
    I realized my mistake, I have a F oven! I did say I turned the oven to 200C, wrong! The oven was on at 200F. I always bake at 350F here in the States. Other than that, I think I got the recipe down good, it tasted wonderful and it’s all gone, most of it into my belly.

    You don’t know how lucky you guys are back there in Malaysia and Singapore. I do miss all the food. And, you, Madam Homemaker, are most gracious. You’re an amazing woman, loyal to your readers and so generous with your time and energy and recipes. I’ve read a lot of what had been written above and I thank you for sharing your knowledge and skill with the world. I’ve benefited from it. A Big Thanks.

    • 194

      happyhomemaker88 said,

      Hi there, dear Beeyan :D

      Phew! I’m glad we found out what the reason for the pork to be undercooked. :wink:

      Thank you for your compliments :oops: :lol: … I’m happy just knowing that my recipes and posts here are helping people out there. :wink:

      Take care and happy cooking!

      With best wishes,

      choesf :D

  125. 195

    Lim swee yen said,

    Hi Choesf,

    I follow your instructions closely and
    after roasting my pork belly for 30 min, I switched the oven to grill function. Soon after there was lots of smoke sipping out from the oven door. Eventually my whole kitchen and the whole house was full of smoke !!

    The pork was cooked but the skin wasn’t crispy! after grilling for ~50 min. Only the sides were bubbling. pls tell me what went wrong!

    Cheers,
    Mimosa

    • 196

      Hi there, dear Mimosa :D

      I’m sorry to hear that your siew yoke didn’t turn out crispy. I am not sure what went wrong and can only guess :oops:

      1) did the skin became all crackly/crispy and bubbly in texture when finished cooking? When you knock on the skin with a spoon or a knife, it will give a hard sound – a sign that it is crispy all the way through

      2) if the whole skin has not totally turned bubbly, that means it needs to be grilled for a longer time – it’s okay if some parts turned black/burnt as that can be scrapped off. Most important is that the whole skin is bubbly crispy.

      3) was the skin very dry prior to roasting? The skin that has dried sufficiently in the fridge will have a very dry, pale look. When touched, it feels hard, not soft like fresh pork skin. One way to assure that your pork skin is really dry and will crisp up nicely is to use a hair dryer on the skin.

      Did you put a tray below the rack where the pork is placed? Put some water into the tray, enough to cover the bottom about 1 cm deep. This will prevent the oil from spattering into the tray and creating smoke.

      Hope that helped… :idea:

      With best wishes,

      choesf :D

  126. 197

    Elsie said,

    Oh wow! Thanks! This is great! I will try it!

  127. 198

    josie said,

    Tried Your Roast Pork recipe for CNY Reunion Dinner. 1st was using super steam function for 20 mins then changed to grill function 20 mins for 0.5kg meat. it come out perfectly. My Hubby and parents In Law were so impressed and like it. Thanks Q

    • 199

      Hi there, dear josie :D

      Thank you for your feedback on using this recipe to make Roast Pork. I’m glad yours was a success as well and your parents-in-law and hubby were impressed! :wink:

      With best wishes,

      choesf :D

  128. 200

    Angie said,

    When I finished roasting the first time I made it, and while cutting it into smaller pieces, all the juices from the meat made the skin not crispy anymore. Is it because I did not take it out from the fridge 1 hour b4 roasting? I just took out and put directly into the oven. But the taste was great still :)

    • 201

      Hi there, dear Angie :D

      Yes, sometimes when the roast pork is too juicy, the skin can absorb some of the juices and will lose its crackling crispness.

      It is best that the slab of pork is brought out from the refrigerator to let it go to room temperature before roasting. To prevent the meat from having too much juices flowing out when you cut the roast pork –

      1) when you prick the skin, you can make deeper cuts so that during roasting, the extra oil/fat will come out through the skin. During roasting time, the skin may curl up a little, creating little pools of oil when the oil comes out. Just use a pair of large metal tongs to hold some folded kitchen paper towel and soak up the oil…or just a knife or spatula to push the oil down the side of the meat.

      2) be sure that your roast pork is mostly cooled down or rested before you cut it up.

      3) when you cut up the roast pork, be sure to serve it in a plate in a single layer so that the skin part do not touch the juicy meat part of the other pieces and the skin will remain dry.

      Hope that helps…

      With best wishes,

      choesf :D

  129. 202

    Angie said,

    I am trying to make it again tomorrow for my father’s birthday and I am worried the same thing will happen. Please help choesf, only parts of the skin that did not get soaked with the meat juices were crispy.

  130. 203

    Judith said,

    Hi would love to try your recipe but
    Sorry don’t really understand how do
    We cut the meat from the side 1cm and 1 and half cm. Can you explain further.

    Thank you

    • 204

      Hi there, dear Judith :

      Thank you for trying out this recipe.

      The instructions refer to this :-

      On the meat side, make shallow cuts (about 1 cm deep and 1 1/2 cm apart) across the length of the meat

      You can refer to the Step 4 photo at my other post here :-

      http://happyhomemaker88.com/2008/12/30/how-to-prepare-your-siew-yoke-for-roasting/

      Since I last posted this recipe, I have tried various ways to prepare/marinate the pork belly and found the following method is the easiest :idea: -

      1) wash slab of pork belly under running tap water, and wipe thoroughly dry with paper kitchen towels

      2) rub the vinegar and salt onto the skin

      3) rub some salt into the meat side

      4) place the pork belly skin side up onto a baking tray and keep in the refrigerator for 2 to 3 hours. By then, the skin is really taut and it’s much easier to poke through or stab at the skin with a sharp pointed knife

      5) after making many holes (as close as possible to each other – you probably would have to stab at the skin more than 100 times), rub another 1 to 2 tablespoons of white vinegar onto the skin

      6) then only make long cuts about 1 cm apart and 1-1/2cm deep on the meat side (Step 4 photo)

      7) then rub the rest of the marinade onto the meat (like the 5-spice powder, balance of salt, fermented bean curd/nam yue, chopped garlic, some brown sugar).

      8) place pork belly back into baking tray, skin side up, and place in the coldest part of the refrigerator to dry the skin overnight at least

      9) bring out the pork belly from the fridge at least 1 hour before roasting

      10) by now, the pork skin should be hardened and dry but if you see any wet, soft spots – just use a hairdryer on those areas to dry them up properly. The skin needs to be totally dry and hard with minimal moisture to enable full crackling of skin to happen :idea:

      Hope your roast pork belly turns out superb!

      With best wishes,

      choesf :D

  131. 205

    judith said,

    Thank you Choesf

    Went to lot of website on roasted pork but ur site has won the most heart. I must try this soon……..

  132. 207

    Cassandra said,

    Hi Choesf!

    Just wanted to let you know that I used your recipe for my first attempt at making siew yoke. I made it for my parents and boyfriend and they absolutely loved it!!! The skin was so amazingly crispy and the meat was moist and delicious. We all ate it until we felt sick! My mum’s siew yoke never turns out crispy at the top so now she has told me that I have to make it from now on – but all credits go to you!

    I found your recipe incredibly easy to follow and the results were fantastic :) Like many other people I searched all over the net to find the best recipe so as to not disappoint my family and yours looked easy and the feedback looked very promising. So to other readers, if you cannot be bothered blanching the pork, skewering it, frying it first or if you’re just unsure which is the “best” method- then try this recipe!!

    I had to omit the beancurd though because we didn’t have on hand but it still tasted great! Our oven has a fan function and like you said I think it helped to distribute the heat on the pork much more efficiently. I also used a hair dryer on the pork skin for about 5 mins before allowing to refrigerate (and before rubbing in the salt) as I was very anxious not to let the skin become soggy. Not sure if the hair dryer helped but it could be useful for people who do not have time to marinate the pork for more than a 24 hours!

    So yes, thank you very very much for sharing your secret to making siew yoke, I will be definitely use this method each time I cook it from now on!

    • 208

      Hi there, dear Cassandra :D

      Thank you very much for your compliments and for sharing your experience in making roast pork. I’m really glad that your siew yoke turned out superb and your loved ones enjoyed eating them! Hahaha…..my family, too, at a lot of my siew yoke until they got sick from overeating or “jelak”! :lol:

      It is okay to omit the fermented red beancurd, too, as some siew yoke recipes use the 5-spice powder only or just the red beancurd only. I had actually decided to use both together in my recipe as I love both their tastes. :wink:

      That’s a really great tip you have there on using a hairdryer on the pork skin before refrigeration – yes, that will surely hasten the skin drying process along :idea: !

      Your positive comments will encourage other first timers to try making their own Chinese crispy roast pork belly or siew yoke for their family and loved ones.

      With best wishes,

      choesf :D

  133. 209

    Added on 19 April, 2012 :-

    You may like to make this easy and yummy cucumber salad below. It’s tangy and sweet taste will help to cut some of the greasy or “jelak” taste of this roast pork, and the cucumber will counter the heatiness of the roast pork dish. :idea:

    Healthy Yummy Cucumber Salad

  134. 210

    shinobu said,

    Hello there, I have tried your recipe and the taste was great but the skin was still, even after cooking so skin like and was not crackled at all……actually my oven doesnt have a grill function with it and that is why it didnt turn out to be like it should be…… I work at a school cooking for the students and I always want to make them happy with my food. And I am sure that they will love it so badly coz I know how tasty it is. So could you please help me out here to find a way to make a perfect crispy pork with that oven.

    • 211

      Hi there, dear shinobu :D

      I can feel the love you have cooking for your students, and I would so like you to perfect this roast pork recipe! :wink:

      If your oven doesn’t have a grill function, perhaps you can try this method (but I am not sure if it will work or not :oops: )

      1) wrap the meat or lower part of the pork belly in a few layers of aluminium foil, but leaving the skin part exposed

      2) turn on your oven to the highest temperature. When it is preheated already, put the piece of pork in, skin side up.

      3) if the pork skin crackles up about 50% of the skin, then take out the pork and remove the aluminium foil. Put back the pork to finish cooking.

      The aluminium foil is to prevent the meat side from getting overcooked from the high heat.

      Try to make sure that the pork skin is totally dry and hard as that will ensure a crispy crackling skin. You can use a hairdryer over the pork skin to help it to dry better. :idea:

      Hope this method will work for you. Do let me know how it turns out. :wink:

      With best wishes,

      choesf :D

      • 212

        shinobu said,

        Thank you for a quick reply and really appreciate your help. I will try it out and will let you know how it would turn out.

        How about, what do you about hanging pork in the air rather than placing it on a rack when it comes to the stage where you keep the pork in the fridge overnight would it be easier to let it dry out??? Coz, I had the same issue with someone who left comments earlier said that when she left the pork in the fridge overnight there was water came out of it on the next day, so she had to somehow dry off the liquid on its skin such and such……

        I really like this pork and want to make it perfect so badly!!

        Oh, one more thing I want to ask……..what do you thing about cutting off some of its skin, say 1/3 or less before rubbing salt on it? Would it be easier for skin to crackle?? less fat less time isnt it?? I dont know……

        This time I tried the first method, not boiling pork at first stage one, and because pork skin wasnt fully dry before roasting it didnt turn out to be it should be but what if I try the second method boiling pork skin before applying seasonings would it help pork get dried easily/faster than not boiling??

        So sorry for asking so many……..

        Wish you were here and could give me a lesson…….

        Anyway, thanks again and will let you know the result!!

        Thanks

        Shinobu

      • 213

        Hi there, dear Shinobu :D

        You are most welcome, it was my pleasure there to help answer your queries. :wink:

        That’s a good idea – hanging the pork up right to let all the juices run down while drying in the refrigerator. If your fridge has sufficient space for it, that is a good option. :idea:

        One way to counter the liquid buildup on the skin if the pork belly is resting on a baking tray – be sure to check on pork skin every now and then and if there is liquid on the skin, use paper kitchen towels to wipe dry. Before roasting, it is strongly recommended that a hair dryer is used to dry the skin completely.

        So far, I have not had any problems of liquid forming on my pork belly skin when left overnight in the fridge – I usually get the freshest pork, usually non-frozen before.

        About cutting the skin to make it lesser, the best part about this roast pork is the crackling skin and I would like to have as much of the skin on my pork belly as possible. :lol:

        The most important step in making a successful roast pork is the skin must be totally hard and dry before roasting!

        With best wishes,

        choesf :D

  135. 214

    Boon said,

    Thanks for the recipe. Took me 75mins in total to roast.

    End result: Crispy skin, fats melted in the mouth and meat’s juicy. Think it’s still juciy because I placed the meat on the lowest tray. Reminds me of the chicken rice stalls where the roast pork still have some juice flowing out when they cut it on the chopping board.

    Here’s some pictures of mine:
    https://www.facebook.com/media/set/?set=a.3596861952765.156108.1009964562&type=1&l=af74d5d9cb

    • 215

      Hi there, dear Boon :D

      Thank you for your good feedback on this roast pork recipe. I’m glad you achieved the crispiness, juiciness and yummy-ness of your roast pork. :wink:

      I clicked on your FB link to look at your roast pork pictures but they were not available. :sad:

      With best wishes,

      choesf :D

      • 216

        Boon said,

        Try this link instead for the photos:
        https://www.facebook.com/media/set/?set=a.3615379175684.156378.1009964562&type=3&l=39319ca8ee

        Have packed some into the freezer for later. Very good to go with stir fry vege. :)

      • 217

        Thank you for the link! Your roast pork pictures look very yummy there! :D

        I have this idea which I have yet to carry out ===> the next time I make some roast pork belly, I will prepare some pork bones, pork ribs or leaner cuts of meats and roast them at the same time with the pork belly. Those cuts of meats/bones can be frozen and later cooked in soups, porridges, or in vegetable stirfry like in your example. Roast pork bones in soups (e.g. Chinese style ABC soups, potato soups, dried vegetable soups, salted mustard leaf soups, etc) have the good health effect of reducing body heat. :idea:

        With best wishes,

        choesf :D

  136. 218

    Eve said,

    Thank you thank you so much for sharing the Siew Yoke recepi. This is the third time I am trying out but the previous 2 times were not successful as there was a lot of ‘hidden secrets’ that people not willing to share. I am
    so glad I came yours and the instructions given were very clear with the photos which are very clear and helpful. Many thanks again!!

    • 219

      Hi there, dear Eve :D

      Thank you for your kind comments. I’m glad you found the recipe here helpful. :D

      It takes a lot of trials and errors before we can find out how to tweak a recipe to perfection. Everyone here has been very helpful in generously sharing their experiences in making a successful Siew Yoke here, and I thank them, too! :idea:

      Hope your 3rd Siew Yoke attempt is a success and you will be happily seeing people tucking into your Siew Yoke! :wink:

      With best wishes,

      choesf :D

  137. 220

    Josie said,

    Hello,

    came back to your website for the recipe again. I am wondering do you have “roasted chicken” rice recipe. Looking elsewhere for singapore/malaysia style roasted chicken but couldn’t find one :(
    I heard it is not really roasted chicken but deep fry it.Appreciate if you can share one here.
    Many Thanks

  138. 223

    Josie said,

    Many thanks for the recipes

  139. 225

    Shirley Wells said,

    Hello Choesf,
    Thanks so much for sharing your Chinese Roast Pork recipe. I’m anxious to try it, however, where I’m located now, the pork bellies are too small to try on, but when I get back to the US, I will try it then. I agree with others who have looked on the internet for the Chinese Roast Pork recipe but can never find the right one. I think that yours is pretty much spot on and I can’t wait to try it! I’ll be sure to let you know how mine turns out.
    All the best,
    Shirley

  140. 227

    Tichy said,

    We’ve been trying the recipe a few times n realised if the salt on the skin is not dissolved n remain on the skin, it will prevent skin from crackling. Removing excess salt and adding white vinegar liberally seems to do the trick, we are getting there :D

    • 228

      Hi there, dear Tichy :D

      Thank you for sharing your wonderful tips in getting a really crispy, crackling skin for the roast pork. That’s very good observation on your part there regarding the excess pork. :wink:

      With best wishes,

      choesf :D

  141. 229

    Angeline said,

    My oven only has grill n bake function, dun have roast. Can I bake or grill instead???

    • 230

      Hi there, dear Angeline :D

      I am not sure :oops: ….. perhaps you can try this method and let me know if it works or not, so that others with the same type of over like yours will know, too. :idea: ===>

      1) preheat your empty oven to 180 degree Celcius or 350 degrees Fahrenheit

      2) then place the pork belly skin side up and bake for about 15 minutes

      3) change oven function to grill and grill the pork belly until the skin crackles, with little bubbles. You may have to increase the oven temperature if the skin doesn’t seem hot enough to crackle

      Hope this will work for you. Good Luck! :wink:

      With best wishes,

      choesf :D

  142. 231

    Peak Sen said,

    Hi :) Im new here. i saw your recipe and immediately made it. Any new suggestions/recipe additions you may have?

    Thanks

  143. 233

    [...] morning, a suggestion to a reader at my Homemade Yummy Crispy Roast Pork Belly post to try out my family’s Favourite Chinese Pork Chops recipe got my mouth watering. I [...]

  144. 234

    [...] main “star” of the feast was, of course, the Homemade Yummy Crispy Roast Pork Belly or Siew Yoke.  Because my husband and children were drooling over the slab of roast pork when I was cutting it [...]

  145. 235

    Jeni said,

    Hello choesf, my first time visiting your Virtual Home and just wanted to say how much I enjoyed it. Your Roast Pork Belly recipe with step-by-step illustrations looks wonderful and I hope to try making it one day soon. You are so friendly, kind and generous to all who visit your site that I was encouraged to write to thank you for sharing your lovely recipes so generously. I also like your recipe for Easy, Yummy Chinese Meat Patties and hope to cook them for my grandkids when they come to visit. Kindest regards, Jeni

    • 236

      Hi there and welcome, dear Jeni :D

      Thank you so much for your very encouraging comments and compliments! I have a big smile on my face as I am typing this… :lol:

      Hope your grandkids will love the Chinese Meat Patties. Sometimes, when I don’t have the time or if the weather is too hot for me to stay too long in the kitchen, I will make a single large meat patty, like a large omelette, instead of many small ones. Use a plate to cover the top of the meat patty to invert it and then slide the patty back into the pan to cook the other side. Then cut into slices like pizza. :wink:

      Do have a wonderful day!

      With best wishes,

      choesf :D

  146. 238

    [...] Happy Homemaker 88 – Great photos, short list of ingredients and lots of tips, which are useful especially for a [...]

  147. 239

    Kate said,

    Thank you for sharing this recipe. I absolutely love Roasted Pig and the crispy, crunchy skin. I will give this recipe a try.

    • 240

      Hi there, dear Kate :D

      My family love roast pork, especially roast suckling pig…hope you like this recipe. :wink:

      You have a lovely food blog with lots of yummy pictures! I must try out that Vietnamese Fried Bananas recipe sson! :D

      With best wishes,

      choesf :D

  148. 241

    Sue said,

    Sorry, Sue again. Somehow my posting went haywire. Sorry, not very IT savvy, so could have messed up the postings.

    Just want to say thank you for a great recipe. Simple and easy to follow. Tried it back in Aug, got good reviews from hubby & son. Skin was crispy, meat tasted good, although it could be too overbearing for those who don’t like nam Yue. I think I was a bit too generous wif the nam Yue. LOL.

    Anyways, attempting again tomorrow, this time round, for the entire family, incl my parents. Dad absolutely loves a good siew yuk, so,
    Fingers XX that it wil turn out good. Wish me luck.

    Cheers
    Sue

    • 242

      Hi there, dear Sue :D

      It is okay, I am also not very tech savvy as well. :lol:

      Thank you for your feedback on this recipe. I’m glad your siew yoke turned out very well. Some siew yoke recipes don’t need the nam yue and so, you can omit that, if you like, and see how the taste goes for you and your husband. :wink:

      Good Luck in your next siew yoke! As time goes along, you will get better at making it! Nowadays, I always make this roast pork for special occasions or on Chinese festivals. :idea:

      With best wishes,

      choesf :D

  149. 243

    Dervi Gunawan said,

    Hi choesf :)

    I have finally had the guts to try your mighty roast pork recipe tonight (after only browsing and reading your recipe for probably 20th times now).
    It was my first time making roast pork and turned out as such a hit, my boyfriend who kept complaining that I was pretty uptight on following each and every bit of your recipe, was pretty much speechless when he had his first bite :) :)

    I couldn’t be any happier as it really was one of the best roast pork I had (much cleaner too as we clean it ourselves).

    thanks so much for sharing all the details in the recipe. really help noobs like me :) fully appreciated!!!!

    • 244

      Hi there, dear Dervi :D

      Thank you for posting your feedback on making this roast pork, and for your compliments! I’m very happy for you that your roast pork turned out superb and you impressed your boyfriend a lot with your cooking skills! :D

      As you make roast pork more often, you will know how to fine tune its taste by adjusting the ingredients to your preference. :wink:

      Nowadays, whenever my husband and I are invited to any of our friends’ parties, we will bring over a slab of roast pork and a bottle of red wine as our gifts. Only thing is, we have to wrap the whole piece of roast pork in a piece of aluminium foil to keep it warm (wrap the meat side only, leaving the skin exposed to keep the skin crispy), and then cut up the roast pork there. Be sure to bring along your own sharp knife as I had found out some of these people don’t have any sharp knives at home (most of them don’t cook). :idea:

      With best wishes,

      choesf :D

  150. 245

    gabby said,

    Hi, Ive tried homemade siew yuk a few times with mix results- sometimes crispy skin sometimes a bit chewy. After reading yr post, I picked up 2 very important tips – brush vinegar on skin and charred=done. My latest attempt was a great success – even my picky FIL rated it restaurant-grade! Thanks for sharing!

    • 246

      Hi there, dear gabby :D

      I’m glad you found this recipe helpful and you impressed your family with your superb siew yuk! Ah, the joy of making the perfect siew yuk and seeing your loved ones tucking happily into the succulent, crispy-skinned roast pork, yes? :lol:

      Thank you for posting your feedback here. :wink:

      With best wishes,

      choesf :D

  151. 247

    Michelle Elise said,

    Hi Choesf, its my first time in making roast pork and am using your recipe for Christmas lunch. I was wondering what type of salt do you use? Should I use salt flakes, rock salt or just normal cooking salt? My meat weigh just 1.3kg, how long should I roast it before turning on the grill element for the skin crackling process? Thank you for sharing a detailed recipe and I appreciate your feedback.

    • 248

      Hi there, dear Michelle :D

      I use normal cooking salt. To be safe, you can reduce the salt amount by half as your pork is just 1.3kg, to prevent over saltiness. :wink:

      If your oven has a fan function, then you can actually go straight to the grill element with the fan on (just the top oven element is on), but set your oven temperature at 200 degrees Celcius. By the time the skin gets crackling crispy, the meat portion should be cooked as well.

      Make sure your pork belly skin feels hard to the touch when you take it out from the fridge to warm up to room temperature before roasting. If any part of the skin (especially in the the middle) still feels soft and yielding to touch, it means that part will not become light and crispy – however, you can use a hair dryer to dry that still still soft skin. :idea:

      Hope your roast pork turns out well!

      With best wishes,

      choesf :D

  152. 249

    Margaret Lye said,

    Today I invited some friends over and I made a 3 kilos piece of siew yoke using your recipe and it was a great success and everybody loved it .I would like to thank you for not keeping this beautiful recipe to yourself. I appreciate it very much that you explained in such great details that even my first try was successful. You are a very nice and generous person and may GOD bless you and your family always.Thank you again.

    • 250

      Hi there, dear Margaret :D

      Thank you for sharing your feedback and for your compliments on this recipe. I’m glad your first siew yoke was such a success and your have impressed your friends! It’s such a wonderful feeling seeing your friends tucking happily into your homemade siew yoke, yes? :lol:

      Happy Holidays!

      With best wishes,

      choesf :D

  153. 251

    [...] time for siobak again. Saw an interesting chinese crispy roasted pork recipe by this blogger called Happyhomemaker88 and decided to give it a try. The outcome was pretty good despite lousy oven and short marinating [...]

  154. 252

    Chris said,

    Thank you so much for sharing this recipe with us! My first 3 attempts weren’t too great – parts of the skin wasn’t crispy enough, still tough. But the 4th attempt onwards, it has been wonderful!

    Yesterday, I also tried Ben’s Char Siew recipe (comment number 112 above). It turned out to be too salty. Nothing works for the the first time, I guess! Will definitely try it again…

    • 253

      Hi there, deaer Chris :D

      Thank you for sharing your experiences here. Wow, I am thankful that you had faith in this recipe to try and try until you hit the recipe right on your fourth attempt! I’m very happy for you that your roast pork turned out great after that! **clapping hands**

      I still haven’t tried that Char Siew recipe yet :oops: … like I mentioned before, I am not too good at making Char Siew. Just a few days ago, my eldest daughter asked me if I have a recipe for it. :oops:

      Do have a lovely day!

      With best wishes,

      choesf :D

  155. 254

    WS said,

    Hi Choesf:
    You mentioned you saved some sio bak for your mother-in-law’s recipe of Hokkien Noodle with Lai Fun, can you care to share the recipe or the picture of how it looks like. I am a big fan of any kind of Hokkien Noodle, esp Homemade kind. Can’t wait. Thanks. You can email me as well.

    • 255

      Hi there, dear WS :D

      I’m afraid I have not made that heritage Hokkien Fried Lai Fun noodle yet…so, it is still untested. :oops:

      From what I can deduce after my late mother-in-law gave me a plate to try when she brought it from her home, it is something like this :-

      Ingredients _

      1 packet of dried Lai Fun – soaked and then boiled briefly like for dried beehoon, drained
      A large bowl of cut up leftover Sio Bak
      Some chopped garlic
      A rice bowl of sliced shallots (more if you like fried shallots)
      Some chopped Chinese celery – 1″ long (kan choy)
      Some cooking oil

      Method -

      1) Fry the shallots until golden brown in colour – remove the shallots and leave the oil in the wok

      2) Put in the garlic and fry until golden

      3) Put in the Sio Bak and fry for about 5 minutes until aromatic and some oil comes out from the pork

      4) Add in the drained Lai Fun and stirfry until all ingredients are thoroughly mixed. Add in little soy sauce and a dash of white pepper to taste. Adjust seasonings to taste. Remember the Sio Bak is a little salty.

      5) Lastly add the Chinese Celery and stirfry noodles for 2 minutes just to let the heat cook the celery to release its aroma.

      6) Remove from wok, and serve noodles in a large platter – garnish with fried shallots.

      Enjoy! :wink:

      With best wishes,

      choesf :D

  156. 257

    Caleb said,

    I started this last night and just checked on it in the fridge this morning. I guess the salt on the skin has caused it to weep quite a bit. Should I wipe the salted skin as dry as I can befor I begin roasting, or just leave it alone?

    • 258

      Hi there, dear Caleb :D

      I apologise for the really late reply :oops: – I was really busy for the past few days.

      The pork skin must be really dry and hard in order for it to crisp up, and therefore, if you see any water forming on the skin, try to soak the liquid off with some paper kitchen towels. When you remove the slab of pork from the fridge to bring it to room temperature before roasting, check the condition of the skin – if it feels soft and yieldy (as opposed to hard and dry), then you would need to use a hair dryer to blow that part of the skin really dry. This would ensure that the skin becomes crisp easily. :idea:

      With best wishes,

      choesf :D

  157. 259

    Adeline said,

    Hi

    If I were to marinade overnight, can I leave out the salt and only rub when I m to roast in the next morning? Am afraid that the salt will cause skin side to weep as mentioned by one of the commenters:( and dabbing the water away will rub off some salt in process.
    Wondering if I can apply just before roasting?

    Also I noticed some slight difference in ingredients for ur recipe 1 n 2 ( amt of salt, 5spice powder,rice wine). I believed this recipe is an improved version? :)
    Appreciate it. Thanks:)

  158. 260

    Adeline said,

    Oops I’m sorry. Another question.
    Realised one of the method mentioned brushing of both vinegar n salt before roast and another method is brushing of salt only followed by vinegar at 20min of roasting.
    Which method is better?

    • 261

      Hi there, dear Adeline :D

      The salt and vinegar helps to dry the skin when we place the pork in the fridge overnight. As I have not tried just putting vinegar only, I am not sure if we can omit the salt and put the salt only just before roasting. :oops:

      Most of the time, there is no weeping at the pork skin side but if there is, just dab away the liquid with paper kitchen towels and apply a little more salt, if necessary. :idea:

      Heheh, there are some variations to my recipes – you can adjust the 5 spice powder, salt and fermented beancurd to suit your taste preference. The more you make siew yoke, your skill will be improved. :lol:

      I no longer brush vinegar at the 20-min time into roasting…nowadays, if I see any soft, un-dried skin before roasting, I will use a hair dryer on that part for a good 10 to 15 minutes of blow-drying. :idea:

      Whenever you see oil on the skin during roasting, just use a pair of long tongs and balls of paper kitchen towels to soak up the oil, like every 5 minutes or so….or you can use a spatula to scrap the oil over the side of the pork and into the tray below.

      Be sure to have some water in the tray below (lining the tray with aluminium foil will make the clean-up easier) to prevent the oil drips from smoking up your kitchen :idea:

      Hope this helps and is not too confusing for you.. :oops:

      With best wishes,

      choesf :D

  159. 263

    […] times…..today's version is the best ever…. Googled this online…..recipe quite similar…. Homemade Yummy Chinese Crispy Roast Pork Belly (Siew Yoke or Siao Bak) | Welcome to Happyhomemaker88… Thank you! Me try soon __________________ iherb.com $10 discount coupon code for first time […]

  160. 264

    Here is some wonderful information and tips on how to produce the best pork crackling skin :idea: ===>

    http://www.sesames.co.uk/sesames/recipe.htm

  161. 265

    Latest tip for a really crispy, crackling pork skin :idea: ===>

    *** USE VODKA, in place of the vinegar.

    Last week, I made 6 kilos of roast pork belly/siew yoke and I rubbed vodka (50 % alcohol, or 100 proof) on the skin after pouring boiling water to soften the skin for easier pricking with a sharp knife.

    The pork skin dried faster and better in the fridge and after roasting, the quality of the skin was better compared to the vinegar method. :wink:

  162. 266

    Jas said,

    Hi, can I know do I need to put it in boil water for easy pricking. Or just rub with salt and vinegar. Please advise

  163. 268

    Stephanie Mun said,

    Hi choesf, today is my first time roasting siew yuk using yr recipe. Straight forward, simple ingredients n simple preparations. Finished product fantastic! Two thumbs up

    • 269

      Hi there, dear Stephanie :D

      I’m so glad for you that your siew yuk turned out excellently on your first try! It’s a really great feeling seeing people happily tucking into your siew yuk, yes? :lol:

      With best wishes,

      choesf :D

  164. 270

    Vivi said,

    Hi

    Thanks for your siew yoke recipe. I will try it this weekend.

    Want to check whether I can marinate the belly pork & fridge it for 2 days?

    Thanks.
    Vivi

    • 271

      Hi there, dear Vivi :D

      I have not tried marinating the pork belly for 2 days before – the maximum time was for 30 hours or so. But if your pork is fresh and sufficiently salted, I think you can marinate it for 2 days – that will ensure that the skin will be really dry and hard to touch. :wink:

      If you can, try to use vodka in place of the vinegar – I have found it to give the pork skin a better crisp and lightness :idea:

      Have fun cooking your siew yoke and seeing the happy faces of those tucking into your homemade siew yoke! :D

      With best wishes,

      choesf :D

  165. 272

    Latest update :idea: ===>

    1) yesterday, my roast pork belly skin was the lightest and most crispy every! I had left the pork belly marinating in the fridge for 2 days (instead of just overnight) and the skin was super dry as a result.

    2) I didn’t have any VODKA on hand and I had to use 2 tablespoons BACARDI RUM instead to rub onto the skin during marinating time – it worked just as well, if not better than the vodka!

    3) I played with the oven roasting technique a little for my 3kg slab of pork belly -

    ** after preheating the oven to 220 degrees … I just kept the oven’s upper heating element on for 10 minutes…..then change to both the upper and lower heating elements on for 20 minutes…then back to just the upper heating element to grill the skin….until the skin was bubbly crisp and just starting to char a little

    4) for each kilogramme of pork belly, for marinating on the meat side – I used 1 tablespoon of sea salt, 1 piece of fermented bean curd (nam yue), 1 clove of minced garlic, 1/2 tablespoon of sugar, 1/2 tablespoon of 5-spice powder, 1/2 teaspoon of white pepper


Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 537 other followers

%d bloggers like this: