Chinese Roast Pork Belly (Siew Yuk) by Ziir
This isn't something prepared in a wok but nonetheless is one of my favorite dishes. I love how crunchy the thing is. Just by looking it up (had to figure out how to spell it) it seems there are many recipes for this, but this is the way my dad taught me.
- slab of pork belly w/ skin
- shit ton of salt
- white vinegar
- black pepper
First we bring a pot of water to boil, big enough so that we can entirely submerge the entire slab of pork belly in water. I'd say keep it boiling for about 15-25 minutes, however long it takes to cook the entire thing.
After that, set it down skin side up and take something big and sharp and poke a ton of holes into the skin. It doesn't need to go through the meat, just get them holes in the skin. The more holes, the better. Then flip it over and cut some lines shortways into the meat. Shoot for maybe half an inch deep and lines one finger width apart or something. It's really not that important, just helps you with cutting the finished product later on.
Now that you're done cutting, take the shit ton of salt and rub it into the skin. The more salt, the better. Get it all over the skin and into those holes. When I'm done with the skin, I like to rub the other side with a light coat of salt too but my dad didn't do this. I like salty food, sue me. Either way, once you're done salting, get the vinegar and pour it over the skin and rub that salt off really quick.
Now hang it up somehow to dry overnight. Maybe this is unsanitary but I've never gotten sick from eating this so whatever.
The next day, make a mixture of salt/pepper/MSG. This one is really just up to you and taste. You want one teaspoon total and there should be more salt/MSG than there is pepper. Then mix it with two teaspoons of sugar. Take this and rub it over the meat, into the lines you cut, etc. Set it on a plate and saran wrap it and put it in your fridge until you're ready to cook it.
- If you order this at a restaurant, more than likely they'll have brushed red food coloring all over the skin and meat. You can do this if you want, but I think it's just a waste of time.
When you're ready to cook it, turn the oven onto the highest temperature you can make it. Once it reaches that temperature set the pork belly directly on the rack (put a tray underneath it to catch the juices) with the skin facing up. I always preferred to do this part on a toaster oven so I don't know how long it'll take with a conventional oven, so just watch the skin. It's going to start crackling and bubbling and turn really crispy at which point you're done (remember it's already cooked anyway).
Take it out and cut it up line in the picture. Remember those lines you made? Flip it onto the deliciously crunchy skin and cut with the lines then chop it up.