Mini Siew Yuk
Dry Rub
1/2 tsp salt (adjust to your liking taste)
dash of white pepper
1/2 tsp 5 spice
1/2 tsp garlic powder
1/2 tsp ginger powder
(prepare in advance and set aside).
200~250g belly pork
salt (apply on skin)
Boil water (enough to cover the meat). Scald the skin for 2 minutes.
Run through water till cools down. Pat dry all over and score the skin about 1 cm apart & generally punch holes on the entire skin (using big safety pin).
Rub the salt mixture on the meat side only. Dash some salt on the entire skin. Leave to dry in fridge overnight (uncover).
Preparation to roast :
Dab skin with the kitchen towel if there's moisture.
Apply salt on the entire skin (enough to cover the entire skin & see white colour only)
Heat the oven to 180 deg C forced fan. Place meat in aluminium foil (fold as the size of the meat). Roast for 25 minutes.
Remove salt from the skin and poke the skin. place back in the oven & change to grill mode for 10min (repeat this step for 3x / till you cant poke any more holes on the skin).
Scrape char if there is. Cool 10 minutes before cutting.
Dry Rub
1/2 tsp salt (adjust to your liking taste)
dash of white pepper
1/2 tsp 5 spice
1/2 tsp garlic powder
1/2 tsp ginger powder
(prepare in advance and set aside).
200~250g belly pork
salt (apply on skin)
Boil water (enough to cover the meat). Scald the skin for 2 minutes.
Run through water till cools down. Pat dry all over and score the skin about 1 cm apart & generally punch holes on the entire skin (using big safety pin).
Rub the salt mixture on the meat side only. Dash some salt on the entire skin. Leave to dry in fridge overnight (uncover).
Preparation to roast :
Dab skin with the kitchen towel if there's moisture.
Apply salt on the entire skin (enough to cover the entire skin & see white colour only)
Heat the oven to 180 deg C forced fan. Place meat in aluminium foil (fold as the size of the meat). Roast for 25 minutes.
Remove salt from the skin and poke the skin. place back in the oven & change to grill mode for 10min (repeat this step for 3x / till you cant poke any more holes on the skin).
Scrape char if there is. Cool 10 minutes before cutting.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10155718117782501&set=pcb.1805256043068656&type=3
Credit: Elaine Loe
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/basic-recipe-char-oh-tau-yiu-bak.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/basic-recipe-char-oh-tau-yiu-bak.html
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