Sunday, February 23, 2014

Siew Yoke (Chinese Roast Pork) With Chili Ginger Dip


Char Siew and Siew Yoke are two different types of roast pork. Char Siew is slightly sweet because pork belly is marinated with honey and for my version of recipe, I also added ginger garlic paste to remove the odor of the meat. And since I've never made siew yoke before, I spoke to my Chinese friends. Each had their version; authentic restaurant style to practical and workable home style recipes.

As usual, I like to simplify everything; the needed ingredients and cooking technique. Instead of rock salt, I used fermented soy curd with chili
and ingredients you can pick up at provision shops or hypermarkets. There's no secret science to this recipe. The taste is somewhat similar to those offered in Chinese restaurants or hawker stalls; crispy crackling sensation with a good burst of flavor.  For a truly Asian fare, it was paired with chili ginger dip/sauce.

Ingredients
For the roast
1 piece (about 200g pork belly - rinsed and pat dry
2 pieces fermented soy curd - mash it up
1 tbsp ginger paste
1/2 tbsp Chinese wine (optional)
1 tsp five spice powder
Sugar for taste
Black pepper for taste
Salt (only if needed because soy curd is already salty)

For the dip
3-4 fresh red chilies
1/2 inch ginger
Lime juice - as needed
Sugar - as needed
Salt - as needed
Method
For the roast
Marinate pork with all the ingredients for at least 4 hours.
Spray or rub oil on a baking tray.
Place pork with the marinated ingredient in it.
Bake at 180C for about 45 minutes.
After that, carefully pour out/scoop out the dripping.
Continue to bake till pork is cripsy and cooked (another 15min or so).
(Note: adjust baking time to prevent pork from being overcooked)

For the dip
Pound/process chilies with ginger.
Add lime juice, salt and sugar.
Stir and serve with roast.
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13 comments:

  1. I don't eat pork but you have presented it well.

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  2. I am going to try out the dip as it looks like the one we get with momos
    You you have any recipe for monos dip please share
    Happy Sunday
    www.beingbeautifulandpretty.com

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  3. I don't eat pork Nava but looks nice...

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  4. looks delicious n i love the clicks
    i dnt eat pork but would love to try dip..thnx for sharing ...

    my recent one :http://www.cosmochics.com/reviews/inglot-eyeshadow-ds-square-504-review-swatches-eotd/

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  5. Am drooling. I hv tried making this once. Not successful. :( will try your recipe

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  6. Loved the vibrant colors in the photos!! You have great sense of styling!!

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  7. I have never had pork and reading through the ingredient list and the process of cooking I can imagine how good this roasted one must be.

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  8. delicious looking pork Nava, I just imagine with that dip and sure making me want some now :-)

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  9. looks super delicious ...going to try this soon..

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  10. I always get very fascinated by non-Chinese cooking our cuisine, & you've presented it so well. I like how you've also added fermented beancurd to the dish. Amazing, Nava!

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  11. Another fabulous recipe. I eat this a lot and love that you simplified it for everyone to try.I will have to grab a jar of fermented soy curd soon. Great photographs as usual.

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  12. Looks delicious! I love Chinese food and would love to try this!

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