Attempting Sio Bak again (^-^) This time with another recipe recommended by my friend, Wil Li. I have tried various recipes before and I must say this is one of the best! Definitely a keeper.
The recipe is in a video shared in FB group 大马美食. In the video, the amount of ingredients used are not shown. Eveything is by your own judgement. Hmm … so I used my own aggaration too and phew! The taste turned out perfect! Not too salty nor was it bland. Yummmm!
Let me try to type out the recipe here, with my own adaptations. Hope my photos will help to illustrate too. Will have to keep pausing the video to jot down the steps (^^)
A slab of pork belly
Five spice powder
Coarse sea salt
1) Clean the pork belly and drain dry. I use kitchen paper to pat dry the pork.
2) Rub Shaoxing wine generously on the meat part of the belly (i.e. not the skin). Make sure you rub the sides as well. Then similarly, rub the ground white pepper, followed by the five spice powder in the same manner.
3) Next rub in salt on the meat part as well.
4) With the skin facing up, keep the pork belly in the fridge for at least 12 hours
5) Using a meat pricker (If you do not have one, you can use a skewer or a cake tester), poke tiny holes into the pork skin. Do not go into the fat layer! Poke as many holes as you can. The belly will be crunchier if you do so.
6) Place a large sheet of aluminum foil on your table top. Put the pork belly (skin facing up) in the middle of the foil. Fold up the 4 sides of the foil till it looks like a “pan” for the pork belly. Make sure the 4 sides lined up the sides of the belly and are about a cm higher than the belly.
7) Place the foil-lined pork belly on a baking tray. Brush white vinegar on the skin of the belly.
8) Top up the skin with generous amount of the coarse sea salt. Filling up the entire top. This is why the height of the foil must be higher than the pork belly. Do not worry about the amount of salt used. It will be discarded later and won’t be making your sio bak too salty.
9) Put the baking tray into the preheated oven (200 deg C) for 45-50 min.
10) Take out the pork belly and carefully brush off the top layer of coarse sea salt.
11) Put the tray back into the oven to broil for another 10-15 minutes, until the skin is crackling, puffed up and crispy.
12) Remove the pork belly from the oven and when slightly cooled down (You can wait till completely cooled but I don’t think you would want to! I was already rubbing my hands gleefully when the pork belly was crackling away in the oven!), cut the crispy pork belly to your preferred thickness Use a good chopper/knife and ENJOY the crackling sound even when you slice the pork belly!
This crispy pork belly tastes so sinfully good! Pair it up with nice sambal chilli or like how some restaurants are serving it, with wasabi sauce!!!