Siu Mei is one of the most signature types of dish in Cantonese cooking but it’s usually not a good idea for home cooking due to its high requirement of skills and cooking tools. It’s time consuming to make Siu Mei as well but as time is exactly what we have the most during the pandemic, maybe it’s a good idea for us to try making Siu Mei at home.
As our friend has given us some nice Canadian pork belly recently, we decided to make this Crispy Roasted Pork Belly for our first time. Before that we have took references from various cooking channels online. Let’s see how it went!
脆皮燒腩仔 Crispy Roasted Pork Belly
Can’t say it’s delicately made as compared to the restaurant level but it’s not bad lol
The crispy layer of skin is the essence of roasted pork belly and we did it successfully
There were 4 ingredients we used that help make crispier pork skin: salt, vinegar, baking soda and whisky
It’s just mouth watering to have this pork belly with crispy skin and aromatic meat!
However, we did one thing wrong and we will also share that below
For oily food like pork belly, it’s nice to serve it with mustard
Frozen pork belly coming from Canada. First we defreeze it
Then we put the pork into cold water together with some ginger slices, star anises and rice wine. Low heat on
Cook it for 10 more mins after it starts to boil. Scum will emerge during this stage
We wash away the scum
Then we stab through the skin by a fork for vinegar solution to penetrate
Slightly cut the meat to increase exposure to marinade
Prepare the marinade: 1 tbsp of Chinese 5 spices, 0.5 tsp of salt and some pepper powder
Marinate the meat
Wrap the meat by aluminium foil and leave the skin exposed
Do not leave marinate on the skin as it will get charred while roasting. We can wipe dry the skin
Mix some soda powder with vinegar
Neutralization will then take place and carbon dioxide will be generated to soften the skin
The vinegar will also help dissolve some skin tissue which facilitates the crispiness of the skin
Brush some vinegar solution on the skin for a few times
Add salt on top
Salt helps withdraw water from the skin tissue and that’s also the key to making crispier skin
Put it into fridge overnight
In the day after we scratch away the salt
Add some whisky on the skin. Liquor helps make skin tissue more tender
Then we just let the pork belly rest in room temperature for around 2 hours
btw, we love drinking Talisker!
Start roasting. Turn on the top+bottom+fan mode at 180°C for 40mins and then 230°C for 30 mins
Remember to cover the meat part by aluminium foil to prevent drying the meat
It looks nice!
Chop it into pieces and done!
Not really done because we found that it’s difficult to make the meat stand… We ended up doing this for the sake of some nice pictures lol
Couldn’t finish the whole piece of meat in one meal. In another meal we sautee the meat with some garlic black bean paste. Another way to enjoy the meat!
We are introducing another 2 dishes which involve an oven. First it’s baked pork chop rice. We think this rice embodies the spirit of HKers
And also cheesy baked lobster which is easy to make and happy to eat