androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

SIEW YUK (CRACKLING PORK)

Difficulty: Medium
Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

  • Grilling Time

    1:30 h

Ingredients
Instructions

the Ingredients

Crackling Pork 1
  • 1.5 - 2 kilogramsAbreviation Pork Belly
  • 1 teaspoonAbreviation Table salt
  • ½ teaspoonAbreviation White pepper
  • ½ teaspoonAbreviation Chinese 5 spice powde
  • 2 tablespoonsAbreviation Chinese wine (optional)
  • 2 tablespoonsAbreviation Rock salt

Instructions

    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.

More Pork recipes

You May Also Like

More Pork recipes

You May Also Like