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All Recipes
Pork
SIEW YUK (CRACKLING PORK)
Difficulty:
medium
Fuel Type:
Gas
Charcoal
Serves 4 to 6
1:30 h
Prep Time
Grilling Time
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People
Serves 4 to 6
Prep Time
Grilling Time
1:30 h
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People
Serves 4 to 6
Prep Time
Grilling Time
1:30 h
Ingredients
Instructions
the
Ingredients
1.5 - 2 kilogramsAbreviation Pork Belly
Pork Belly
1 teaspoonAbreviation Table salt
Table salt
½ teaspoonAbreviation White pepper
White pepper
½ teaspoonAbreviation Chinese 5 spice powde
Chinese 5 spice powde
2 tablespoonsAbreviation Chinese wine (optional)
Chinese wine (optional)
2 tablespoonsAbreviation Rock salt
Rock salt
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Instructions
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In the kitchen:
Wash and pat dry the pork with a paper towel.
Prick surface of the skin with a thrusting needle. Be careful not to puncture through to the esh.
Season the esh side with Chinese 5 spice powder, white pepper, table salt, and Chinese wine.
Keep the pork belly in chiller overnight with skin side facing up and exposed in order to dry the skin.
30 minutes before roasting, remove from chiller and cover entire surface of the skin with rock salt.
After 30 minutes, scrape o the rock salt, dab dry with paper towel and season the skin with table salt.
Finally place the pork on a roasting rack and shield.
At the barbecue:
Preheat grill to 220°C for 15 minutes with the lid down.
Place the pork on top of the roasting rack and shield. Then Roast the pork over indirect heat for 90 minutes.
If the skin is charred, take a knife and scrape o charred portions of the skin.
Remove from the grill and let to rest for 10 minutes.
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OKONOMIYAKI (JAPANESE GRILLED PANCAKE)
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