I'm of the opinion that your way of making " homemade sio bak" is very clear n easy to follow. Appreciate your down- to- earth style of teaching.Thanks!
Thank you so much for sharing with us your fabulous recipes which you took us through with such clarity . I have now become an avid fan & my zest for cooking has been revived. I look forward to learning more from you & I hope to be a blessing to others through food. God bless you & your family .
Excellent recipe with very reproducible steps. Made it twice successfully now! I didn't have the tool so made holes with a small but sharp knife extending past the epidermis. The only thing that I had to different was to extend the time on the top grill at 250 degc; certain aspects of the skin had not yet become golden and I suspect it was because the skin was not even. But still turned out incredibly well. Thank you Dr Tay!
Dr Tay, the sio bak looks amazing, thank you for generously sharing all these tips, you really deserve a lot a lot more subscribers. Look forward to seeing more of your recipes!
I can eat this everyday until my teeth go bust. Ha ha ha ha ha ha ha I can never resist this. Best with some pounded chillies and lime. Thanks for the tips.
Thank you so much for this. I’ve written all of this down and now heading to the shops to get what I need. Thoroughly inspired. Very excited to see what happens. Thank you for sharing this precious knowledge! I’ll let you know how I get on. Thank you!
The system worked perfectly! Thank you! I’m armed with crispy pork for the rest of my life. What a great gift. The skin was sooo crispy. I ate 6hrs ago. I’m still full. So many good tips. One thing for anyone road testing this all out. Add more water in the bottom of your tray. Mine all evaporated. Other than that everything worked perfectly. The marinade, the bicarb, the skewers. The heating protocol. If you could see me, I’m on my feet giving a slow clap. Tremendous work. Thanks again.
Which dialect is "Sio Bak" ? Why must you buy 2 kg of pork belly meat? Really not into skewering to roast better. Still all that ineffective dehydration techniques being religiously repeated. More poking, then Salt and sodium bicarbonate application and then rubbing off or washing.! Wow more of these procedures and I want to give up. If anyone following this recipe cannot get crunchy pork skin, try just frying the skin side in hot oil...That should definitely stop you from endless poking and salt and sodium bicarbonate application. Don't fry the whole lump, just half an inch of skin side in hot oil, that should guarantee the skin becomes crispy or crunchy..Then sit the skin side in a sieve to get rid of excess oil.
Tqvm chef for sharing this amazing ‘sio bak’ recipe . The skin is indeed thin n crunchy plus the juicy tender meat . The best so far of all other recipes I hv tried. TQ again.!
Appreciate the tip with the skewers since I have an issue where parts of the skin don't crisp. Fold up some foil and slide it under the flesh if the skin is not even. I usually go low and slow @ 130C for an hour + (check internal temp), then take it out to rest for 20 minutes. The rest ensures that the fat doesn't render out during the broil. Then broil @ 220C until everything crisps. Watch carefully and rotate it, and there should be no charring. Worst case - if some parts don't crisp up, cut off that section and deep fry it, skin side down. America's Test Kitchen doesn't do a broil - they found that deep frying applies a more even heat across the skin. But I haven't tried it yet and I don't know if the results are the same.
Suggest placing pieces of aluminum fold above the skin to shield area that is going to be over charred. Also cutting the roast upside down, i.e. skin side down on the chopping board to give a cleaner cut on the skin.
I actually want the top to be charred so that it can be scraped down. That is the trick to a super crispy skin. It is done at the roast shop as well. The skin side down is a good idea.
Hi hi I love yr recipes they are very simple to follow. I have made roast pork belly many times and now i am gonna try it yr way ok all d way from Trinidad in the Caribbean keep doing yr stuff its yr passion keep smiling . Where is yr recipe book available and if not why not lol
I just baked this for lunch. After prep everything last night. The result is spectacular. I've tried many recipes before, and this one is absolutely the ultimate one!!! BIG THANKS, Dr. Leslie I subscribed to your channel rightaway as I feel it is a reliable source.
The skin will start blistering when the temperature hits 220C. So you can crank your oven up as high as you can. Alternatively, you can heat up some oil on a flat pan and deep fry the skin side. But it will splatter a lot.
@ieatishootipost Hi, thanks a million for sharing your technique for a super crispy roast pork belly. I followed your recipe to the T and it was a huge hit. Wish to confirm that if frying skin n instead of broiling, do NOT deep-fry Use oil up to skin only and fry on low heat. Very slow heat, until done. Hope this helps those who cannot use broil.
Dear Dr. Tay, I started to marinated a piece of pork belly 2 days ago, and roasted it earlier today. Everything turned out beautifully; skin was thin and crispy, skin color was beautiful, meat was jicy, and taste was flavorful. However, the skin turned out to be a little bit salty. I wonder if it was because the salt I sprinkled on the skin was too fine (eg. < 2mm), or because I left the pork belly drying in the fridge for too long (ie. > 1 day)?
@@ieatishootipost Thank you for replying, Dr. Tay. I did char and scrap the skin. The skin ended up thin and cruchy. Viewing your video again, i think my problem was i didnt sweep off the salt before applying some vinegar on the skin. Melted salt must have flown into the skin through the small perforations we made. So, even scrapping the charred skin was not enough to make it less salty. Of course this is just my guess. I will give it another try in a few weeks and leave my feedback here. Nevertheless, I think you have the most perfect recipe. Thanks, Doctor! 👍👍👏👏
This looks amazing! I've been following your instagram since I lived in Singapore for an internship last year, but I didn't realize that you also had a youtube channel! This was so great to watch. I didn't realize how much I missed hearing Singaporeans talk about food
your recipe is very good. Nevertheless I have 2 questions : Once i baked it 4 hours before lunch and it was very less crunchy, what to do? and what to do to have the skin less salty, if i put much less salt on the skin, will it be crunchy even though? Thanks in advance for your answers.
@@ellylin8116 Oh, you can try buying it online www.amazon.com/Norpro-NOR-7034-Grip-EZ-Meat-Tenderizer/dp/B00061N06Y/ref=sr_1_2?dchild=1&keywords=pork+skin+poker&qid=1603245240&sr=8-2. If not you can get several metal skewers and tie them together into a tight bundle and use that.
Tried the method but used my own usual seasoning... meat is juicy n tender and the skin is amazingly crispy... so much so that some parts cracked when i was scrapping off the char. Thx doc!
hi I am making sio bak in a few days time - why is that some parts of the skin (especially at depressed parts of the skin) are not blistered/crispy? Is there a quick fix if there are some non crispy parts after roasting?
You need to keep the skin as flat as you can. The rest is due to your oven's ability to heat evenly. You might want to try to shift your pork around during the final grilling stage to ensure that you get all the hot spots.
appreciate the method of making sio bak...ive make it and the result was good, just one problem, why are most part of skin seperated from the meat, is it my pork belly problem?
Doc, the skin can be better if you try another technique. I call it the keropok theory. Put the pork in at 100 Deg C for 3-4 hours to dehydrate the skin. No need to marinate overnight in fridge. The skin will have to achieve that translucent hard plasticky state like a dried keropok. 100 Deg is water boiling temperature, but not hot enough for the fats to melt. At the same time, it is like a dry sous vide so the meat remains tender and soft. You then finish off with 45 mins at 220 Deg so the fat beneath the skin turns to oil and fry the skin from beneath. You will get expansion of the skin like a keropok being fried, so the skin will pop more, giving it an airier texture and more crunch, without burning and giving it a bitter taste layer. The meat will be tender and juicy even though it has been in an oven for 4 hours. Try it.
@@LeslieTay I do marinade, with a simple salt and pepper base. Sometimes I add angmoh herbs for Christmas, or 5spice for CNY. I don't boil the pork but I do prick to prevent underskin bubbling. Tried all the scoring and vinegar wash before but realise it doesn't work as well as in-oven dehydration at low temp to achieve crackling. The science is temperature control to slow-cook the meat at low temp and concurrent drying of skin, followed by high temp melting of fats to oil and frying the skin with the fats. Flavouring depends on recipe.
@@LeslieTay to be honest I didn't do the overnight marinate thing cos my fridge is small and I usually do a 3kg piece, and I don't like the idea of raw thawed meat sitting around for too long. About an hour is good enough as the pork continues to marinate at low temp in the oven, so the salt and pepper does penetrate the meat while slowly sitting at 100 Deg
So once the meat is thawed and still cold, I do the rub, then pop it into the oven and let it sit there for 3 to 5 hours, checking the skin for readiness to up the heat. Sometimes 5 to 6 hours, just in time to take out and put in my turkey for a 3 hour roast for dinner.
I tried your recipe again and i always got the skin sticky to the teeth, can U help? Maybe i make wrong when i poke the skin, not enough deep ? How to know the skin will be crunchy and no sticky?. Thanks Sir for your advice.
Its sticky when the skin doesn't pop properly. It is probably because your oven is not hot enough and the heat is not even. You need to move the roast pork around the oven during the blistering process.
Podría ser porque son muy profundos los agujeros y entonces salen los jugos de la carne y humedecen la piel, los agujeros son solo sobre la piel no hasta la carne
Hi, you can always just use a bunch of bamboo skewers held together with rubber band or you can buy at neighbourhood kitchen supply shops. They are also available online. www.amazon.sg/Norpro-7032-Professional-Meat-Tenderizer/dp/B00004UE7Y/ref=sr_1_15?dchild=1&keywords=meat+poker&qid=1612405510&sr=8-15
At 8.15 he knew he fxxxed up but having spent over 24 hours and god knows how much money he decided to finish the video anyway.....we salute you soldier.
i found that just a slight bit of char imparted a strong bitterness to the meat, unsure if this is truly the right method. Also, the fat developed a sticky, gummy texture which was not for everyone.
Its something I learnt from the roast masters. The fat is not supposed to develop a sticky texture. You may be referring to the skin? If that is the case, then it is because of uneven roasting which happens with some ovens. I do get it sometimes.
Just for anyone who is sane, don't place the rack in the middle when doing the last broiling step. Place it on the lowest position in the oven and keep an eye on the pork. No burnt pieces just a nice crust.
@@LeslieTay Noted and thanks. Try the Sio Bak yesterday but encounter some issues. After putting the Sio Bak overnight in the chiller the skin surface (after the process of stepping with hole & apply Sodium Carbonate & Salt) is still wet, do you have any idea why it is so, did I miss somethings ?
Dr Tay thank you so much for the recipe! I've tried to replicate it but it has a 苦涩 and I suspect that it could be that I either put too much sodium bicarbonate or too little rice vinegar. May I know how much did you put for 2kg of meat. Thank you!
@@ieatishootipost Thanks Dr Tay for the prompt reply! May I know how much of rice vinegar do I need to put to neutralise the baking soda? Or the amount doesn't matter much?
Skin has to dry out before roasting, otherwise it will be sticky and chewie. Also did u use vinegar, its very important as this creates the bubbles in crispy crackling
I did try last night it is wonderfull..tks for sharing..
I'm of the opinion that your way of making " homemade sio bak" is very clear n easy to follow. Appreciate your down- to- earth style of teaching.Thanks!
Thanks Grace!
Amazing recipe
Thank you for sharing 🙏
Most Welcome
Finally a Sio Bak video that combines all the techniques I have watched all over the RUclips. Thank you for showing us!
Welcome!
Waooo that’s a master piece. You’re really an excellent chef congratulations
Thank you!
Thank you Dr Tay! I love all your videos! It has helped me with my cooking tremendously! Really appreciate your hard work 😊🙏🏻
You are so welcome!
You're the only food blogger that uses msg and I like that, I'm Filipino and I cannot cook anything without msg...kudos to you !!!!♥️♥️♥️🌺🌺♥️♥️🌺
Thank you Dr Leslie for the recipe.Will give it a shot.
All the best!
Wow great sir
Thank you so much for sharing with us your fabulous recipes which you took us through with such clarity . I have now become an avid fan & my zest for cooking has been revived. I look forward to learning more from you & I hope to be a blessing to others through food. God bless you & your family .
Thanks for your encouraging note!
I’m gonna try this. Glad I found you, chef! 😊
All the best!
This recipe is absolutely amazing ! I cooked it for my whole family and they loved it! Thanks chef for this recipe, subscribed!
Glad they liked it!!
Excellent recipe with very reproducible steps. Made it twice successfully now!
I didn't have the tool so made holes with a small but sharp knife extending past the epidermis. The only thing that I had to different was to extend the time on the top grill at 250 degc; certain aspects of the skin had not yet become golden and I suspect it was because the skin was not even.
But still turned out incredibly well. Thank you Dr Tay!
Well done! Thanks for your kind words!
Praise the Lord. Thank you for your generosity in sharing. Met you in TF. God bless you and your loved ones abundantly.
Nice to meet you!
Thanks for sharing. I live in Sydney and will try to make siu yoke. Thanks again
Thanks! Let us know how it turns out!
Must try asap!
SUper recette
Merci merci
Welcome!
Dr Tay, the sio bak looks amazing, thank you for generously sharing all these tips, you really deserve a lot a lot more subscribers. Look forward to seeing more of your recipes!
Thanks Chris for the encouragement!
Baking powder or baking soda ??
Merci
I can eat this everyday until my teeth go bust. Ha ha ha ha ha ha ha
I can never resist this. Best with some pounded chillies and lime.
Thanks for the tips.
Thanks for recipe n I already tried.really very good recipe.n today I making the 2nd roast pork.thanks so much🙏
Glad you like it!
Thank you so much for this. I’ve written all of this down and now heading to the shops to get what I need. Thoroughly inspired. Very excited to see what happens. Thank you for sharing this precious knowledge! I’ll let you know how I get on. Thank you!
The system worked perfectly! Thank you! I’m armed with crispy pork for the rest of my life. What a great gift.
The skin was sooo crispy. I ate 6hrs ago. I’m still full. So many good tips.
One thing for anyone road testing this all out. Add more water in the bottom of your tray. Mine all evaporated.
Other than that everything worked perfectly. The marinade, the bicarb, the skewers. The heating protocol.
If you could see me, I’m on my feet giving a slow clap. Tremendous work.
Thanks again.
@@strictlybangers So happy that to hear that it all worked out! Thanks for the encouragement!
thank you for your reply and patience.
This is amazing and is the exact one that I have been looking for, thank u for sharing, will definitely give it a try🙏🙏
Glad you like it!
Which dialect is "Sio Bak" ? Why must you buy 2 kg of pork belly meat? Really not into skewering to roast better. Still all that ineffective dehydration techniques being religiously repeated. More poking, then Salt and sodium bicarbonate application and then rubbing off or washing.! Wow more of these procedures and I want to give up. If anyone following this recipe cannot get crunchy pork skin, try just frying the skin side in hot oil...That should definitely stop you from endless poking and salt and sodium bicarbonate application. Don't fry the whole lump, just half an inch of skin side in hot oil, that should guarantee the skin becomes crispy or crunchy..Then sit the skin side in a sieve to get rid of excess oil.
@@shaunkong62 Sio Bak is Teochew or Hokkien. Glad you have your own effective recipe for roast pork and thanks for sharing.
@@shaunkong62 I try both technic still fail 🙄
Thanks you for the recipe.
Happy to share
Thank you for the recipe , I made it and crunchy 👍
Great 👍
Today is my third time following your recipe. All 3 times turned out absolutely amazing!! Thank you Dr Leslie!!!! Going to try your satay recipe soon.
Well done! Thanks for your positive feedback!
Tqvm chef for sharing this amazing ‘sio bak’ recipe . The skin is indeed thin n crunchy plus the juicy tender meat . The best so far of all other recipes I hv tried. TQ again.!
My pleasure 😊
Thanks a lot for the tips! Will be trying out my first sio bak very soon using your method!
Let us know how it goes!
Wow, very well informed. Thanks Dr.
My pleasure
Appreciate the tip with the skewers since I have an issue where parts of the skin don't crisp. Fold up some foil and slide it under the flesh if the skin is not even. I usually go low and slow @ 130C for an hour + (check internal temp), then take it out to rest for 20 minutes. The rest ensures that the fat doesn't render out during the broil.
Then broil @ 220C until everything crisps. Watch carefully and rotate it, and there should be no charring.
Worst case - if some parts don't crisp up, cut off that section and deep fry it, skin side down.
America's Test Kitchen doesn't do a broil - they found that deep frying applies a more even heat across the skin. But I haven't tried it yet and I don't know if the results are the same.
Thanks for sharing!
Look delicious 😋😋😋
It is!
Thank you 😋
Suggest placing pieces of aluminum fold above the skin to shield area that is going to be over charred. Also cutting the roast upside down, i.e. skin side down on the chopping board to give a cleaner cut on the skin.
I actually want the top to be charred so that it can be scraped down. That is the trick to a super crispy skin. It is done at the roast shop as well. The skin side down is a good idea.
Tried for the first time, here in wintry Perth. Really crispy! I made it without MSG though, and it feels like something was different lol
That is the secret!
@@ieatishootipost I'll try again with MSG for sure in round 2. Thanks for the demonstration!
Hi hi I love yr recipes they are very simple to follow. I have made roast pork belly many times and now i am gonna try it yr way ok all d way from Trinidad in the Caribbean keep doing yr stuff its yr passion keep smiling . Where is yr recipe book available and if not why not lol
Thanks for your comments! Too much work to produce a recipe book!
I think a book wld be great get a writer/producer it will be great to purchase yr book . Take care be safe God bless
@@jennifermckenzie14 OK, I will consider.
I just baked this for lunch. After prep everything last night. The result is spectacular. I've tried many recipes before, and this one is absolutely the ultimate one!!! BIG THANKS, Dr. Leslie
I subscribed to your channel rightaway as I feel it is a reliable source.
Thanks! Glad it turned out great!
This is a amazing recipe.
Love your video.
Thanks! Glad you like it!
I just got directed her form Chinese Cooking Demystified and I like your stuff. Think I'll watch all your videos.
Bronz same here
The same !
Thanks!!
Folowed your recipe. Soon it's time to give it a try 😋
Let us know how it goes!
Many thanks
Puis je congeler et comment rechauffer ?
Thank you for sharing how to make a crispy belly pork❤
Welcome!
Best sio bak recipe. Turned out exactly what i was hoping for :) Thanks Dr Chef!!!!
Most welcome!
What do you call the spiky tool, and where to buy it. Thanks
Meat tenderiser - you should be able to find it at places like Sia Huat/ToTT/online platforms :)
Thanks Chris. It should also be available at most neighbourhood store selling kitchenware
Are these temperatures for normal oven or fan assisted oven?
In my country there is no shop selling oven with grill mode. What should I do to replace grill process.
The skin will start blistering when the temperature hits 220C. So you can crank your oven up as high as you can. Alternatively, you can heat up some oil on a flat pan and deep fry the skin side. But it will splatter a lot.
@ieatishootipost Hi, thanks a million for sharing your technique for a super crispy roast pork belly. I followed your recipe to the T and it was a huge hit.
Wish to confirm that if frying skin n instead of broiling, do NOT deep-fry
Use oil up to skin only and fry on low heat. Very slow heat, until done.
Hope this helps those who cannot use broil.
Dear Dr. Tay, I started to marinated a piece of pork belly 2 days ago, and roasted it earlier today. Everything turned out beautifully; skin was thin and crispy, skin color was beautiful, meat was jicy, and taste was flavorful. However, the skin turned out to be a little bit salty. I wonder if it was because the salt I sprinkled on the skin was too fine (eg. < 2mm), or because I left the pork belly drying in the fridge for too long (ie. > 1 day)?
Did you char the skin and scrap it off?
@@ieatishootipost Thank you for replying, Dr. Tay. I did char and scrap the skin. The skin ended up thin and cruchy. Viewing your video again, i think my problem was i didnt sweep off the salt before applying some vinegar on the skin. Melted salt must have flown into the skin through the small perforations we made. So, even scrapping the charred skin was not enough to make it less salty. Of course this is just my guess. I will give it another try in a few weeks and leave my feedback here. Nevertheless, I think you have the most perfect recipe. Thanks, Doctor! 👍👍👏👏
Nice video. Love the explanations. What’s the reason behind roast it at 150 and 180 degrees respectively?
You want to slowly cook the meat without drying it out in the first stage. 180 degrees is to start preparing the skin for the crackling
Hi Doc Tay, first roasting is 150'c for 45mins or 1 hour 30 mins ?. Thanks
Oh Sorry 😂 got it total roasting time
This looks amazing! I've been following your instagram since I lived in Singapore for an internship last year, but I didn't realize that you also had a youtube channel! This was so great to watch. I didn't realize how much I missed hearing Singaporeans talk about food
Thanks for your support!
Nice 👍👍👍
Thanks
Beautiful Nice done 👍
Thanks!
merci. And 1 last question (i hope!) , once the baked pork is frozen, what is the process to make it juicy and crispy again?
Just warm up in the oven 160C.
Hi Dr.Tay,if I use a smaller piece of pork let say 800g,should I reduce the roasting time?
I suppose you can but I've never tried it so give it shot and let us know.
Among the many youtuber roast pork, this is the most authentic one.
Thanks!
your recipe is very good. Nevertheless I have 2 questions : Once i baked it 4 hours before lunch and it was very less crunchy, what to do? and what to do to have the skin less salty, if i put much less salt on the skin, will it be crunchy even though? Thanks in advance for your answers.
You can reheat it again in the oven at 160 for 10 mins and that should crisp up the skin. You can lessen the salt on the skin if you find it too salty
Where can I buy the tool to poke the pork? Thank you.....
It's available at a number of kitchenware places like SiaHuat/ToTT and likely your friendly neighbourhood HDB kitchenware shop too.
@@ieatishootipost they only have plastic meat tenderizer. Is that work? I try to go to some shops but they dont have it.
I live in Canada....
@@ellylin8116 Oh, you can try buying it online www.amazon.com/Norpro-NOR-7034-Grip-EZ-Meat-Tenderizer/dp/B00061N06Y/ref=sr_1_2?dchild=1&keywords=pork+skin+poker&qid=1603245240&sr=8-2. If not you can get several metal skewers and tie them together into a tight bundle and use that.
@@LeslieTay thank you very much....
You deserve more views and subscribers!
Thanks very much for your support!!
wow
Tried the method but used my own usual seasoning... meat is juicy n tender and the skin is amazingly crispy... so much so that some parts cracked when i was scrapping off the char. Thx doc!
Great!!
what kind of oven you used that has a turbo grill?i did one today and the skin was not crunchy..hehe.im afraid it has something to do with my oven
You need an oven which is able to heat to 220C or at least have a heating element on the top.
dr tay, have you tried using airfryer to cook sio bak?
I am currently developing a recipe for the air fryer.
great, can't wait to see the result!@@ieatishootipost
2 top of MSG is A LOT! Thank you for sharing your talents though.
Thanks Bro!!!!! Very nice vid... I'm making one now can't waiiiiit ahahha
Ooohh! Let us know how it goes!
hi I am making sio bak in a few days time - why is that some parts of the skin (especially at depressed parts of the skin) are not blistered/crispy? Is there a quick fix if there are some non crispy parts after roasting?
You need to keep the skin as flat as you can. The rest is due to your oven's ability to heat evenly. You might want to try to shift your pork around during the final grilling stage to ensure that you get all the hot spots.
@@ieatishootipost thanks!!
Hi Leslie, I will be roasting a 1kg slab. Whats the roasting timing be like?
Same timing
What is the tool you used for piercing the skin?
Its a special tool for piercing the skin that you can find at Chinese kitchenware shops. Basically it has got multiple spikes to poke through the skin
can it be frozen once done and make it crispy again? I'd like to bake a piece of siou-yok for my son who lives in France.Thanks for your return.
Send the link to him. Why all the hassle?
My fav meat Sio Bak.
Dr tay, please make char siew Bao just like Tanjung rhu ones. I think those are without starter dough like dim sum. Thanks
check out my char siu recipe here - ieatishootipost.sg/leslie-char-siu-recipe/ Not done an end-to-end video but the writeup is all there.
I meant the Bao itself Dr Tay. The one like Tanjung rhu Bao. Without starter dough ones. Thanks.
appreciate the method of making sio bak...ive make it and the result was good, just one problem, why are most part of skin seperated from the meat, is it my pork belly problem?
Likely you did not poke deeply enough. You need to poke deep so that the bubble between the skin and the meat does not have a chance to develop.
Doc, the skin can be better if you try another technique. I call it the keropok theory. Put the pork in at 100 Deg C for 3-4 hours to dehydrate the skin. No need to marinate overnight in fridge. The skin will have to achieve that translucent hard plasticky state like a dried keropok. 100 Deg is water boiling temperature, but not hot enough for the fats to melt. At the same time, it is like a dry sous vide so the meat remains tender and soft. You then finish off with 45 mins at 220 Deg so the fat beneath the skin turns to oil and fry the skin from beneath. You will get expansion of the skin like a keropok being fried, so the skin will pop more, giving it an airier texture and more crunch, without burning and giving it a bitter taste layer. The meat will be tender and juicy even though it has been in an oven for 4 hours. Try it.
Thanks for sharing. Will try it. I assume you marinade the pork? How about boiling and pricking the skin?
@@LeslieTay I do marinade, with a simple salt and pepper base. Sometimes I add angmoh herbs for Christmas, or 5spice for CNY. I don't boil the pork but I do prick to prevent underskin bubbling. Tried all the scoring and vinegar wash before but realise it doesn't work as well as in-oven dehydration at low temp to achieve crackling. The science is temperature control to slow-cook the meat at low temp and concurrent drying of skin, followed by high temp melting of fats to oil and frying the skin with the fats. Flavouring depends on recipe.
@@mojo0903 How long do you marinade the pork?
@@LeslieTay to be honest I didn't do the overnight marinate thing cos my fridge is small and I usually do a 3kg piece, and I don't like the idea of raw thawed meat sitting around for too long. About an hour is good enough as the pork continues to marinate at low temp in the oven, so the salt and pepper does penetrate the meat while slowly sitting at 100 Deg
So once the meat is thawed and still cold, I do the rub, then pop it into the oven and let it sit there for 3 to 5 hours, checking the skin for readiness to up the heat. Sometimes 5 to 6 hours, just in time to take out and put in my turkey for a 3 hour roast for dinner.
Yummy food
Thank you 😋
Watching here in lebanon
Hello from Singapore! Hope you enjoy the recipe!
any reason u are using bicarp soda instead of salt across the top(covering the whole skin) in the oven?
when you put it back in the oven for 10 to 15 mins, what was the temp, please?
200C
Dr Leslie, kam-siah a lot. More than words can say. Tk u, tk u 👏🍖🥩
Must try n see how successful
If you follow all the steps closely, you will surely succeed.
I tried your recipe again and i always got the skin sticky to the teeth, can U help? Maybe i make wrong when i poke the skin, not enough deep ? How to know the skin will be crunchy and no sticky?. Thanks Sir for your advice.
Its sticky when the skin doesn't pop properly. It is probably because your oven is not hot enough and the heat is not even. You need to move the roast pork around the oven during the blistering process.
Podría ser porque son muy profundos los agujeros y entonces salen los jugos de la carne y humedecen la piel, los agujeros son solo sobre la piel no hasta la carne
Liked and subscribed!
thank you!
Do we need to wait for the pork to be at room temperature before putting it into the oven?
Not really that critical since it is spending so much time in the oven.
Thank you for your siobak recipe...
I dont have the tool to POKE the skin of the pork.
Could you help me, I want to buy it...
Thanks...
Hi, you can always just use a bunch of bamboo skewers held together with rubber band or you can buy at neighbourhood kitchen supply shops. They are also available online. www.amazon.sg/Norpro-7032-Professional-Meat-Tenderizer/dp/B00004UE7Y/ref=sr_1_15?dchild=1&keywords=meat+poker&qid=1612405510&sr=8-15
I love this kind of grilling belly pork style. What is next ? You forget the spicy fermented soya bean sauce and cucumber pickles goes with it.
Haha, you can add anything you wish! We just eat it with a bit of mustard.
Can I use airfryer as I don't have oven
Wow yummy...i subscribe
Thanks!
All things being equal a dash of MSG kicks this up to the next level. Don’t leave it out.
Indeed it does!
@@ieatishootipost I hope people give MSG a chance. Thanks for sharing your knowledge Dr. Tay.
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How many is that belly u used?
2 Kg
Saw it, tried it, loved it. Gout attack next day but no regrets 😅
Wow, worth a gout attack? Thanks for the accolade!
At 8.15 he knew he fxxxed up but having spent over 24 hours and god knows how much money he decided to finish the video anyway.....we salute you soldier.
No, the charring is deliberate. That is what I learnt from some of the best Cantonese Roasters. It is the key to having a thin and crispy rind!
nah, I like charring on my siew bak
i found that just a slight bit of char imparted a strong bitterness to the meat, unsure if this is truly the right method. Also, the fat developed a sticky, gummy texture which was not for everyone.
Its something I learnt from the roast masters. The fat is not supposed to develop a sticky texture. You may be referring to the skin? If that is the case, then it is because of uneven roasting which happens with some ovens. I do get it sometimes.
Just for anyone who is sane, don't place the rack in the middle when doing the last broiling step. Place it on the lowest position in the oven and keep an eye on the pork. No burnt pieces just a nice crust.
The key is to char the crust and then scrape it down so that it is thinner. You can do it anyway you want of course.
Hi Leslie, where can we get your promotional code from Senoko?
Oh, that is already lapsed. Do look out for the next promotion!
@@LeslieTay Noted and thanks. Try the Sio Bak yesterday but encounter some issues. After putting the Sio Bak overnight in the chiller the skin surface (after the process of stepping with hole & apply Sodium Carbonate & Salt) is still wet, do you have any idea why it is so, did I miss somethings ?
@@SamuelASWONG The salt will draw out the moisture, so the surface might be wet. You just need to wipe dry and proceed to roast.
@@LeslieTay Hurray, success and thank you for sharing with us your recipes tips.
@@SamuelASWONG Most Welcome!
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Waaauoo man
after 1 night in the fridge, the skin should be dry and ..hard also?
Yes it will be a bit hard
How far in advance can I prepare this ?
You can marinate the pork 3 days in advance. If you roast it, you can keep in the fridge for up to 4 days and reheat when you are ready to serve.
@@LeslieTay thank you for your reply.
If I make it in the morning will it stay crispy until dinner time ?
Best to grill it lightly before serving to let it crisp up again due to Singapore’s humidity. That is assuming that you’re living near the equator.
Dr Tay thank you so much for the recipe! I've tried to replicate it but it has a 苦涩 and I suspect that it could be that I either put too much sodium bicarbonate or too little rice vinegar. May I know how much did you put for 2kg of meat. Thank you!
About a Tbsp baking soda.
@@ieatishootipost Thanks Dr Tay for the prompt reply! May I know how much of rice vinegar do I need to put to neutralise the baking soda? Or the amount doesn't matter much?
@@hongyipoh1011 Doesn’t really matter. You put 1 to 2 Tbsp and once all the bubbling stops, just wipe dry and roast the pork
@@ieatishootipost Thanks Dr! I shall try it again!
Just only Up heat 150. How about Down heat，Thanks
Omg pui pui. Sai ooooo
What is the purpose of boiling the meat first? Can I skip this step?
It is to soften the skin so you can poke it. It is an essential step.
I tested your recipe today, it was quite great except the rind was a bit sticky to the teeth, can you explain why
Thanks! The skin should not be sticky. You may need to revisit the steps to see what was done differently from the video.
maybe the skin was not enough dry when i used the bicarbonate of sodium and salt before the fridge?
Skin has to dry out before roasting, otherwise it will be sticky and chewie. Also did u use vinegar, its very important as this creates the bubbles in crispy crackling
@@mt-bm5yg Some recipes don't use vinegar and the skin still bubbles. I thought it was the oil bursting through the skin the caused the bubbles.