Sio Bak / Chinese Roasted Pork Belly

1) Pork Belly - with skin
2) Nam Yue - 2-3 pieces
3) 5 spice Powder
4) Sea Salt
5) Pepper

6) Vinegar

Direction :

Choose a square Pork Belly. Dried up your pork belly with cloth or kitchen towel.  Pok holes onto the pig skin with Fork or small knife. Pork all over the skin.

Mixed the nam yue with a little salt + 5 spice, pepper into a paste.

Rub all over the meat (except skin). make sure the side of the meat has it as well. After that, put the meat on a wire rack (skin face up) and rub salt on skin only.

You need to air-dry the marinated meat for 4 hours. I use fan and air-con to do air-dry the meat. Due to the humidity in Singapore, I have to make sure the meat are thoroughly dry.

After 4 hours or air-dry, use oven roast under 200C and for 2 hours.  After 2 hours, take out the meat from the oven, knife scrape off any big bubbles on the skin and rub some vinegar on the skin.

Send the meat to the oven again for a few minutes.

Let the meat rest for half and hour in the open.  Use a butcher knife and cut the pork belly. make sure you chop the meat instead of slicing because the skin will break as it is crunchy.

All the best!!!