Yen Can Cook: Roasted Pork (Siu Yoke) – Philips AirFryer version
I really have no time for Chinese New Year baking this year but today’s recipe is a popular delicacy during the festive season too. Roasted pork or commonly known as “Siu Yoke” in Cantonese is favourite food of many for its crackling crispy skin complemented well with layers of succulent fats and tender lean meat. I never think I can make Siu Yoke at home until I saw an unbelievably simple recipe of it being sharing in one of the Facebook group (Masak-Masak with Philips AirFryer). The preparation is quite simple and only a few ingredients are required, the real challenge is getting a perfectly crisp crackling. Of course I did not success on my first attempt, the skin of the Siu Yoke turned out to be not crispy enough and a little hard to bite. Thankfully I’ve managed to whip up a successful batch of roasted pork recently and here’s the recipe and steps.
Ingredients
Pork skin pricking tool
Step 3: Rub Shao Xing wine lightly all over the pork meat ONLY and leave the skin dry.
Step 4: Combine salt, five spice powder and white pepper then rub it all over the pork meat.
Step 5: Place the pork belly on a large piece of aluminum foil (heavy duty) and fold up the sides around the pork snugly, creating a box all around it, with a 1-inch high border going around the sides. Place it in the refrigerator, uncovered, overnight or up to 18 hours to dry out the skin.
Step 6: Take out the pork belly from the fridge then lightly brush the skin with vinegar (with aluminum foil box remained). Combine plenty of coarse salt and a little bit of water so that the salt can pack together, cover the pork belly fully with coarse salt.
Step 7: Place it in the basket of the airfryer. Airfry for about 25-30mins in a pre-heated airfryer at 180°C.
Step 8: Remove the pork belly from the airfryer. Remove the aluminium foil box and lift off the salt crust and brush off any remaining salt.
Step 9: Increase the temperature to 200°C and return the pork belly into the airfryer. Airfry at 200°C for another 10-15mins or until the skin is bubbly and crackling.
Step 10: Remove the meat from the basket and let it sit on a rack and cool for at least 15 minutes before chopping it.
SUPER crispy skin! I can hear that crackling sound when I slicing and eating the meat.
HAPPY COOKING!
Oh.. where did you get that tool? Didn’t know it exists 😛
I got that from night market near my place 🙂
Wow, that is impressive! The skin looks very crispy. It’s great you can make siew yoke at home.
Yes, I didn’t believe the recipe is so easy when I 1st saw it!
Not bad not bad, usually I will just eat the meat and give the fat parts to my other half, haha!
I will eat the crunchy skin, haha!
This is my top favourite pork meat! The golden crispy colour looks very delicious and well done. I wish my wife would roast them soon as it looks easy with generous salt being rubbed on it. I didn;t know that it was the salt that made the skin so tasty.
I think the salt is to protect the skin from getting burnt when roasting. The main factor of providing the crunchiness is depends on how much hole you prick on the skin before roasting.
I’m still not brave enough to make siu yoke at home coz I’ve eaten too many good versions outside to think I can come even close….hehe! ;D
They are expert in making siu yoke dy, no need to compare, hehe 😛
Great article, thans for sharing
Thank you.
this looks so delicious – one BIG GIANT plate for me please 😀
No problem, here’s a big plate of siu yoke for you only!
虽然我不太会欣赏烧肉和五花肉，可是真心觉得你做的烧肉很吸引，金黄色的！脆卜卜，感觉断出来就会迅速空盘。
你不喜欢烧肉哦，怎么行！ 吃货也~~ 噗~~
See also want to lau hau sui edi :-p
No need “lau hou sui”, I think your mom can make a better version than mine 😛
Hi there, today try your recipe and the outlook was good (crispy skin). Unfortunately was bit hard, can advice where I do wrong pls?
The hard skin is most probably caused by the hole you poked on the skin was not enough. You have to poke holes ALL over the pork skin,but make sure not to poke too deep through to the fats. Try it again, my 1st attempt was not a successful too, gambateh!
hi i am not sure how deep by “not too deep” means on poking the holes on the skin.
Do i need to puncture the skin only? Or need to go through the skin, and not through the fats.
Because i tried puncturing the skin only, and the skin is hard.
Harvey, sorry because the recipe is confusing you. The poking part, you only need to puncture the skin only and not too deep until the fat part. And try to poke all part of the whole skin because this is the factor to determine how crunchy your Siew Yoke is.
Hellos. Any tips on how to poke thru a chilled piece of pork? I find it difficult to poke as it just gives way to the pressure I exert. Should I freeze slightly so its semi frozen?