android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Official Weber Website

Browse all RecipesPork

SIEW YUK (CRACKLING PORK)

Print

  • People

    Serves 4 to 6

  • Prep Time

  • Grilling Time

    1:30 h

People
Serves 4 to 6
Prep Time
Grilling Time
1:30 h

the Ingredients

Crackling Pork 1
  • 1.5 - 2 kilogram Pork Belly
  • 1 teaspoon Table salt
  • ½ teaspoon White pepper
  • ½ teaspoon Chinese 5 spice powde
  • 2 tablespoons Chinese wine (optional)
  • 2 tablespoons Rock salt

Instructions

    In the kitchen:

  • 01 Wash and pat dry the pork with a paper towel.
  • 02 Prick surface of the skin with a thrusting needle. Be careful not to puncture through to the esh.
  • 03 Season the esh side with Chinese 5 spice powder, white pepper, table salt, and Chinese wine.
  • 04 Keep the pork belly in chiller overnight with skin side facing up and exposed in order to dry the skin.
  • 05 30 minutes before roasting, remove from chiller and cover entire surface of the skin with rock salt.
  • 06 After 30 minutes, scrape o the rock salt, dab dry with paper towel and season the skin with table salt.
  • 07 Finally place the pork on a roasting rack and shield.

    • At the barbecue:

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

  • the Ingredients

    Crackling Pork 1
    • 1.5 - 2 kilogram Pork Belly
    • 1 teaspoon Table salt
    • ½ teaspoon White pepper
    • ½ teaspoon Chinese 5 spice powde
    • 2 tablespoons Chinese wine (optional)
    • 2 tablespoons Rock salt

  • Instructions

      In the kitchen:

    • 01 Wash and pat dry the pork with a paper towel.
    • 02 Prick surface of the skin with a thrusting needle. Be careful not to puncture through to the esh.
    • 03 Season the esh side with Chinese 5 spice powder, white pepper, table salt, and Chinese wine.
    • 04 Keep the pork belly in chiller overnight with skin side facing up and exposed in order to dry the skin.
    • 05 30 minutes before roasting, remove from chiller and cover entire surface of the skin with rock salt.
    • 06 After 30 minutes, scrape o the rock salt, dab dry with paper towel and season the skin with table salt.
    • 07 Finally place the pork on a roasting rack and shield.

      • At the barbecue:

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

Let's Gear Up

Recommended Tools

    More Pork recipes

    You May Also Like