Time: 70 minutes.
Oh golly…. The infamous crispy pork belly (sio bak) that receive so much love and attention all around the world! Sio bak is a traditional pork cuisine from Guang Dong, China. In the olden days, sio bak is a dish specially prepared as sacrifice to the gods. However, as the sacrality of worshiping gods gets simplified over the years, it quickly finds its new dominant position on the dining table. Today in Malaysia, sio bak is commonly serve as a side dish for Roasted Chicken Rice and could be eaten almost anywhere anytime with ease.
- 500 g pork belly
- 2 cups of salt
- 3 tbs five spice powder
- 1 cup white vinegar
1. Dab to remove any moisture from the pork belly with kitchen rolls. Make light cuts on the pork skin with a sharp knife as shown below.
2. Next, season with a generous amount of salt on both sides of the pork belly. Sprinkle five spice powder onto the skinless side ONLY. Refrigerate the pork belly for an hour without covering.
3. Heat up the oven to 180°C. Cover the tray completely with salt. Take the pork belly out from the refrigerator. Wipe off the salt and remove any moisture. Coat the skin with some vinegar using a brush. Cover the pork skin with more salt. Roast it for an hour.
4. After an hour of roasting, remove all the salt (we do not want it to be too salty!). Grill for another 15 minutes and slice the pork belly into 1 cm thick slices. Serve them with some chilli sauce or Thai chilli dip sauce.
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