Crispy Pork (Siu Youk)
For me, crispy pork is a holy grail. Unlike other western cities, the city we live in has no little dingy chinese shops where pork slabs and whole birds hang on meat hooks in window display. We normally go to New King in Amsterdam for such treat.
Now, no more. Thanks to Charmaine of Tasty Treats. Her accurate recipe brought a smile to our faces.
The crispy pork tastes sophisticated and restaurant-made due to the use of fermented beancurd which is apparently the key and not found in any other recipes. Her roasting method, save for the step-up in temperature at the second stage probably specific to my oven, is right-on. The vinegar worked well to puff up the skin.
For truly good result, use the best pork belly you can find. It should be fresh and firm. It should not be too thick or too fatty (one layer of fat is ideal). Then, the flavours are displayed in their full glory through the tender meat and crispy skin.
Ingredients: (continue…)
