Yes, another pork belly post. I pick up a couple of pork bellies every time I'm in an Asian market and keep them in the freezer, that way I'm always at the ready to try out another pork belly recipe.
Cracklin' crisp skin and juicy interior.
Got some pork? Let's get cookin'....
Gather together some
pork belly, baking soda, boiling water, salt, fish sauce, 5 spice powder, and apple cider vinegar
Now prepare the pork belly
Using a sharp pointy object prick the pork skin all over being careful to not poke into the meat. Using a sharp knife, score the width of the skin about 1 to 2 inches apart; again, being careful to not cut into the meat.
Prepare the scalding hot alkaline solution by adding the baking soda to boiling water. Be careful, it will bubble up.
Place the pork skin-side up on a tilted wire rack in the sink. (I had to use a bamboo skewer to keep the pork on the rack. It kept wanting to slide off.) Pour the scalding hot solution over the skin of the belly.
Pat the pork dry.
Combine the marinade ingredients. Place the pork skin side down on a flat surface and slather the marinade all over the meat side of the belly avoiding the skin. Turn the pork skin side up and place in a baking dish, and set uncovered in the refrigerator.
The recipe says to marinate overnight, I started this in the morning for dinner that night, and it was very flavorful.
Once again, pat the skin dry then sprinkle with the salt. I used sea salt.
Place the pork belly skin side up on a wire rack over a baking dish.
Cut into 1 1/2 inch pieces before serving. OMGosh this is so tender and succulent with just a hint of the 5 spice powder.
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Siu Yoke (Crispy Roast Pork Belly)
1 (4-pound) pork belly
1 1/2 tablespoon baking soda
1 quart boiling water
plus more for roasting
1/2 teaspoon kosher salt
SIU YOKE MARINADE
2 teaspoons five spice powder
2 tablespoons kosher salt
2 tablespoons apple cider vinegar
1 tablespoon paleo-friendly fish sauce
1 tablespoon honey
Using a sharp, multi-pronged blade tenderizer or thumbtack (or, frankly,
anything sharp, pointy, and clean),
prick the pork skin all over. Make sure to pierce the skin, but don't poke
into the meat.
With a sharp knife, score the skin with parallel lines running along the
width of the pork,
about 1 to 2 inches apart. Again, cut through the skin, but not into the
Place the pork skin-side up on a tilted wire rack in the sink.
Dissolve the baking soda in the boiling water, and pour the scalding-hot
alkaline solution over the skin of the belly.
Pat the skin very dry with a clean cloth or paper towels.
In a bowl, combine the marinade ingredients and stir thoroughly to form a
Place the pork belly skin-side down on a flat surface.
Rub the marinade onto the surface of the exposed meat (but don't spread it
on the skin side).
Flip the belly over and place it skin-side up in a baking dish. Refrigerate
it overnight, uncovered.
One hour before you plan to cook the pork belly, remove it from the
refrigerator so it can come up to room temperature.
In the meantime, preheat the oven to 375 ° F with the rack placed in the
Fill a foil-lined roasting tray with at least a half-inch of boiling water.
Pat the pork belly skin dry (yes, again), and sprinkle ½ teaspoon kosher
salt over the skin.
Place the pork skin-side up on a wire rack, and set the rack atop the
prepared roasting tray.
Roast in the oven for 60 to 80 minutes or until the internal temperature of
the pork belly reaches 160 ° F.
(Use an instant-read thermometer to be sure.)
Increase the heat to broil, and cook the pork belly until the skin is
crispy and a char develops, 5 to 10 minutes.
Rest the pork for 15 minutes, and then use a serrated knife to scrape off
the salt and any charred bits.
Cut into 1 ½-inch pieces before serving.
Makes | Hands-on time: 45 minutes | Total time: 12 hours
Tam, Michelle; Fong, Henry. Nom Nom Paleo: Food for Humans (Kindle
Locations 3940-3963). Andrews McMeel Publishing. Kindle Edition.
Notes: nom nom paleo cookbook
Yield: 8 servings
** Exported from Now You're Cooking! v5.91 **
And that's that