Siew Yuk (Crackling Roast Pork)

Serves 3 - 4 persons

Ingredients:
For Pork
800g pork belly, skin on
1/2 cup sea salt
1 tablespoon vinegar, for brushing
For Marinade (mix well in a small bowl):
2 tsp five-spice powder
1 tablespoon sea salt (cooking salt)
1/4 tsp white pepper
1 tsp sugar
1 cube red fermented beancurd
1 tsp vegetable oil

Directions:
1. Clean the skin of pork belly by using a sharp knife to scrap top layer of gunk off and also using tweezers to pull out any remaining hair on the skin.

2. Rinse the pork under the tap and drip dry. Then, pat dry all over with a few paper towels. Place on a chopping board, and poke holes all over the skin, as many as you possibly can using the tip of a sharp knife.

3. Turn the pork over skin side down. Rub the marinade all over the meat, including the sides of the pork.  Avoid getting any on the skin.

4. Carefully turn the pork over onto a clean plate, skin side up. Check that the skin is dry, if not pat well with paper towel.  Rub 1 tablespoon salt all over the skin until evenly covered.  This will draw out the moisture. Place the pork in the fridge, uncovered, for 2-4 hours.

5. Preheat oven to 220°C. Place a large piece of aluminum foil onto a baking tray and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.

6. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes.

7. Take the pork out of the oven and remove the top layer of sea salt from the pork belly. Turn oven to grill function, and position a roasting rack in the lowest position. Unfold the foil, place the pork belly on the rack and put it back into the oven for 15 minutes to crisp up.

8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice (with a very sharp cleaver). Serve hot.

Glass Char Siew (BBQ Pork)

Serves 5 - 6 people

Ingredients:
700g pork belly/ spare ribs (make sure there is at least 30% fat) cut into strips
300g char siew sauce
200g honey

Directions:
1. Marinate pork with 200g char siew sauce and 100g honey. Place it in a tight lid container or zip lock bag and leave in the fridge for at least 4 hours. In a bowl, combine the remainder of char siew sauce and honey. 

2. Preheat oven to 180°C (fan forced). Place pork strips on a baking tray laced with baking paper. Roast for 30 minutes.

3. Remove tray, and using a pastry brush, glaze both sides of the pork with the combined char siew sauce and honey. Place tray back into the oven and roast for another 30 minutes.

4. Repeat step 3 but this time roast for only 5 minutes. Remove tray and allow pork to rest for at least 10 minutes before cutting into bite sized pieces. Serve with sliced cucumber or steamed choy sum.