Monday, 7 December 2009

Siu Yook ( Crispy Roast Pork ) - disastrous results!

Ok, so I thought it would be a good idea to try to make siu yook last night.
Bought a rolled joint of belly pork and started my attempt, with great anticipation.

Mistake number one:
When I unrolled the joint and undid the strings, I noticed that the skin had been scored.

Oh well, never mind.. maybe it wont matter.
So I pierce lots holes on the skin with a sharp knife and blanched the skin.
Then I marinated it with rice wine, salt, pepper and 5 spice powder and leave it to dry for a couple of hours.




So, I popped it into the oven for 1 hr ... hmm... skin still has not risen. As the rest of the pork was cooked, I put the skin towards the grill. After a few mins, it started to char and burn, but the skin still has not risen!

Ok, decided to give up.
When I tried to cut it, it was so tough my knife would not go through the skin! So, unfortunately, it had to go into the bin!




Better luck next time, I hope! Any tips would be greatly welcomed!

17 comments:

Lannae said...

Oh, better luck next time. The photo looks good even though you could not cut into it.

babe_kl said...

Based on the recipe that I've tried, you do not marinade the skin side, only the meat side. You'll need to keep the skin as dry as possible to make it crispy.

Rceipe is here:
http://babeinthecitykl.blogspot.com/2006/08/roast-pork-aka-siew-yuk.html

Good luck!

babe_kl said...
This comment has been removed by the author.
Precious Pea said...

I got a great recipe for roast pork with crackling skin, you can check it out from my blog.

Dodol & Mochi said...

Hey! Kudos to you! I haven't tried siew yoke myself!! Will do so someday ... We're not limited to just one attempt, right?

Keep it up!

Cheers,
Pei-Lin

Hazza said...

Lannae,
Thanks. But I had to throw it away because if I sliced off the skin, then all that's left is 60% fat ...ugh! too unhealthy!

babe_kl
I read your recipe awhile ago and was hoping to have similar success, well, maybe I will try to blowdry the skin first in future.

preciouspea,
I also have read your recipe before. I read many others too and somehow you all made it sound so simple! I guess I still have a lot to learn!

Dodol & Mochi ,
Indeed there will be a next time! But I will make sure I also cook something else at the same time - otherwise it would end up like this time, us having fried eggs with our rice!

Mah said...

No chance of making the fats into lard oil for stir fry & such?

Looks good tho.

Anonymous said...

Harry , my mom in law knows how to do roast pork , i should find out and email you , hang on there and don`t give up
Jackie

Jason said...

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Jason
ThatVACATIONfeeling.com

Hazza said...

Mah,
I wish I had your wisdom before I threw it out!

Jackie,
thanks and look fwd to it!

Jason,
No problem.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

gfad said...

Hey Harry! Happy New Year!

Like what babe said, you need to keep the skin as dry as possible. I usually marinade the meat-side one day earlier and let it sit in the fridge skin side up to let the skin dry overnight. Before I grill it, I load the skin with lots of salt (it can be scraped off before eating) and the skin will blister and crisp beautifully! You can read about it here - http://suum-cuique.blogspot.com/2008/05/desperate-times-call-for-desperate.html

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