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Siew Yuk (Singaporean Crackling Pork)

Serves: 4-6
1.5kg - 2kg Pork Belly
1tsp Table salt
1/2tsp White pepper
1/2tsp Chinese 5 spice powder
2tbsp Chinese wine (optional)
2tbs Rock salt
Recipe preparation
In the kitchen:
  • Wash and pat dry the pork with a paper towel.
  • Prick surface of the skin with a thrusting needle. Be careful not to puncture through to the esh.
  • Season the esh side with Chinese 5 spice powder, white pepper, table salt, and Chinese wine.
  • Keep the pork belly in chiller overnight with skin side facing up and exposed in order to dry the skin.
  • 30 minutes before roasting, remove from chiller and cover entire surface of the skin with rock salt.
  • After 30 minutes, scrape o the rock salt, dab dry with paper towel and season the skin with table salt.
  • Finally place the pork on a roasting rack and shield.

At the barbecue:
  • Preheat grill to 220°C for 15 minutes with the lid down.
  • Place the pork on top of the roasting rack and shield. Then Roast the pork over indirect heat for 90 minutes.
  • If the skin is charred, take a knife and scrape o charred portions of the skin.
  • Remove from the grill and let to rest for 10 minutes.