Siew Yoke (Roast Pork Belly)

So, it must be in tandem right? When you have already had your hands-on in making Char Siu/Chinese Barbecue Pork, the next course of action must be Siew Yoke? Most probably. I think so. I actually felt that way too and I've been toying with the idea for a while until I was ready to take Siew Yoke by its Pork Belly. Aplenty recipes mind you and I must look up at the Chinese for their variants. Of course, after all, Siew Yoke is like a historical dish in the Chinese community and not amongst the Indians. Perhaps, just saying, I may be the first Indian, or there have already been other Indians, yet I did feel good I made Siew Yoke. My version. My own and of course the best people to check for recipes were my Chinese friends. Crispy cracking on the outside and soft tender biting moment inside, slightly sinfulness salty by limited the use of salt Siew Yoke, paired alongside a home-style chilli ginger dip/sauce.  

Ingredients
For the roast
1 piece (about 200g pork belly - rinse and pat dry
2 pieces fermented soy curd - gently mash

1 tbsp ginger paste

1/2 tbsp Chinese wine
1 tsp five spice powder
Sugar for taste
Black pepper for taste
Salt (only if needed because soy curd is already salty)

For chilli dip
3-4 fresh red chillies
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 marinate over.
Bake at 180C for about 45 minutes.
After that, carefully pour out/scoop out the dripping.
Continue to bake till pork is crispy and cooked (another 15 min or so).
(Note: adjust baking time to prevent pork from being overcooked)

For the dip
Pound/process chillies with ginger.
Add lime juice, salt and sugar.
Stir and serve with roast.