Big Roy’s Siew Yoke (Chinese Roast Pork)


Ok this is my first time collaborating with my dear friend from Hong Kong, Christina who bought the pork and shared with me her recipe and how to roast this. The roast pork is actually quite easy to do just that try not to have it too often unless you get those Berkshire or Hungarian pork, where the fats are suppose to be good for you. 🙂

Seasoning:
Sea Salt (Remember to recycle the salt after removing from the pork! I use it for cooking and cleaning chicken/fish)
Five Spice Powder
White Pepper
Chinese wine

All base on agaration (estimate)… depending on how big a slab your pork belly is. White vinegar is not used here to prove that the skin can still be crispy without it.  (I don’t have vinegar at home that’s why! ;P) You can use if you wanna follow the books. 😉

Check out the video below and don’t hate me for making you salivate! ;PPP

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