Recipe courtesy of TheMeatMen
11 Dec 2014
This week, we teamed up with TheMeatMen to bring you the king of meat dishes! Sio Bak! Thanks to these guys, the step by step recipe even comes with a tantalizing video.
4kg of pork belly
2 tablespoons of salt
4 cubes of fermented red beancurd
2 tablespoons of 5 spice powder
2 tablespoons of coarse sea salt
2 tablespoons of ground white pepper
Rice vinegar (for brushing over skin)
Metal skewers (4-6 skewers)
Meat pricker (alternatively a fork would do)
Wash & dry the pork belly.
Rub the sea salt onto skin evenly.
Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat.
Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker)
Skew the meat with skewers to keep the belly flat while roasting.
After skewing, put meat into the oven at 200 degrees celsius.
Take out the meat after 2 hours, and brush the skin once again with white vinegar.
Place the meat back in the oven and place it on the top rack at maximum heat until skin chars.
Take the meat out and scrape the charred bits off the top.
Remove the meat skewers and let the meat rest for 30 minutes.
Enjoy cutting the THICK CHUNKS of delicious pork belly to savour.
Recipe courtesy of TheMeatMen. Check them out at www.themeatmen.sg
TheMeatMen uses the T333TG cooker hob, TH938 cooker hood, TMO28 and Largo-60 ovens, as well as the TMX9800 stand mixer + meat grinder