Sunday, February 23, 2014

Siew Yoke (Chinese Roast Pork) With Chili Ginger Dip

Can you do me a favour please, if you don’t mind? Can you take a moment or two of your time for reflecting back on my previous CHAR SIEW recipe? Thank you. Sincerely, from the bottom of my heart appreciated. What’s in store for us today after char siew? Akin a pairing of rhythm and blues, mildly sweet sinful char siew must be followed by Siew Yoke/Roast Pork. Potentially. Siew Yoke is the other side to Char Siew, but a salty version, one which is also notoriously sinful. I, by the way love sinful porky pork dishes. Thank god, I am still okay, my health is still under control, hopefully I can keep my cholesterol reading low under me, indulging in siew yoke once a while is okay, not ko. Okay? Generally siew yoke is my call at Chinese coffee shops, for the first time ever, I made my version of siew yoke. Shocking discovery, isn’t it? Indian making siew yoke, then again, nothing presumably is shocking in this world. Anything is possible from anyone, my version is not an authentic typical style. Nope. Because I didn’t want to waste my money on buying ingredients, I made do with whatever is available at home. Crispy crack-crackling, a wondrous burst of taste, siew yoke paired alongside home style, home made chilli ginger dip/sauce. 

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 (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 chillies
1/2 inch ginger
Lime juice - as needed
Sugar - as needed
Salt - as needed
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 15min 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.
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  1. I don't eat pork but you have presented it well.

  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

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

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

    my recent one :

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

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

  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.

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

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

  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!

  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.

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


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