Go to the Recipe: Chinese Roast Pork Belly (Siew Yuk)
Hi there,
I have been following your recipes for some time now and they are really great! Thanks a lot. You guys are doing an excellent job, truly an inspiration to modern gastronomy. I also find your website and the way you publish your recipes very unique and beautiful.
For this recipe I was wondering if I could split the cooking time, considering that I use a steamer instead of the immersion circulator. I don't think its very safe if my steamer is functioning for such a long period.
Thank you.
wonder if I can dry brine the pork belly then use about half an inch of oil to only deep fry the skin... just a thought.
Yes. It's sous vide, takes time for it to break down the collagen at those temperatures.
Step#3 say..."Cook for 36 hours at 149 °F / 65 °C."....wait....am I reading this right? 36 HOURS?!
I'm chinese too, and while the traditional way is much quicker, this way gives me a better end result with not much difference in the amount of effort involved. The time factor doesn't bother me because it's inactive time where I can do whatever else I want instead of babysit the oven. After all, aren't we all here to take things to the next level not just rely on the traditional.
My bad, i have the wrong value in there for the salt, it should be 110g for the brine. Fixed the recipe.
i am chinese, and a fast and easy way to make delicious siew yoke (and much shorter time) , is just to use the oven. take a 1.5kg slab of pork belly. rub salt all over (2tbsp per kg of belly pork) the belly pork. important step - score the skin in fine criss cross pattern just up to the fat level. pre-heat oven to 220 deg C, fan oven, and put whole slab on rack for 1hour. after 1 hour, to finish and crisp the skin, turn up the heat to 250 degC, turn oven mode to grill mode and continue to grill the skin for further 15-30min until skin crackling is bubbly and crispy. Do not be afraid of burning or charring some spots. just use a knife to scrape away the char. Let meat cool down/rest for 30-45min before chopping up to serve. (cut skin down on board , to prevent crackling from breaking )
I followed these instructions to the letter and mine came out very salty. It was not inedible but I think that I would have preferred substantially less salt. I am not sure what it is "supposed" to taste like, though. I think less curing salt or a shorter cure would have worked better for my taste.
Thanks. It was easily the best version of this style of belly i've ever had. I have always found that the traditional version always left the bottom layer of meat very chewy, this just melts away.
Wow that looks great Brandon. I can't wait to try it.
