Ingredients
-
1
-
3
-
2
-
1/4
-
2
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Chinese Crispy Roast Pork (Siew Yuk), This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing the skin doesnt stay crisp in the fridge, so enjoy it all the night you make it., This can be served with a dipping sauce out of scallions, ginger, garlic, sesame oil and salt along with a side of rice. One other thing the skin doesnt stay crisp in the fridge, so enjoy it all the night you make it.
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Steps
|
1
Done
|
Wash and Dry Your Meat Thoroughly. Score the Skin in Vertical Lines About 1 Inch Apart as They Will Become the Guidelines Where to Chop the Meat Once Cooked. |
|
2
Done
|
Mash All the Other Ingredients Together to Make a Paste. Smear the Paste All Over the Roast Working It Into the Skin and Meat. Put the Roast in a Pan That Will Let the Fat Drain Through (a Wire Rack Over a Baking Sheet Will Do in a Pinch), and Place in Refrigerator Covered Overnight. |
|
3
Done
|
When Ready to Cook, Preheat Your Oven to 450 Degrees F, and When Hot Enough, Stick the Pan in the Over For 30 Minutes. |
|
4
Done
|
After 30 Minutes, the Skin Should Just Be Turning Brown (if Its Getting Too Dark, Turn Down the Heat Sooner). Reduce the Heat to 250 Degrees F and Let It Roast For About 8 Hours. Youll Know Its Ready When Most of the Fat Has Rendered Out and the Meat Has Started Pulling Away from the Bone. |
|
5
Done
|
When Its Ready, Take It Out of the Oven, Transfer It to a Different Pan (you Could Do It in the Same Pan, but the Fat Thats Collected in This Pan Will Smoke and Set Your Smoke Alarms Off). Put It Back Into a 450 Degree F Oven to Crisp the Skin For 15-20 Minutes. the Skin Should Be Puffed Up, Crisp and Golden Brown. |
|
6
Done
|
Take It Out of the Oven and Let It Rest For a Bit. Youll Probably Want to Take the Skin Off and Break It Up by Hand, Slicing the Slabs of Tender Pork Separately. |
