A piece of 3 layer meat (say 700g+-)
Wash and pat dry with kitchen towel
Poke the skin with a sharp knife, as many times as you can (critical step)
Rub the skin with coarse salt
Rub the meat with :
1 to 2 teaspoons of fine salt and a pinch of five spice powder (more if you like a stronger taste)
1 teaspoon of light soya sauce
Keep the meat (skin up) in the fridge uncovered, overnight. (to dry up the skin)
Take meat out from fridge and leave it for 15 to 20 min.
Pre heat oven to 200C
Place meat (skin up) on the rack with the oven tray at the bottom (to collect the dripping oil)
Bake for 20min and turn off lower heating element.
Brush the skin with some vinegar ( i use apple cider)
You may need to adjust the position of the meat a couple of times as most ovens have hot spots.
Continue to bake till the skin turns brown as shown in the picture. A little charred is ok. It means that the meat is thoroughly cooked. Scrape the burnt skin away with a knife.
Your home roasted "siew yoke" will be out in no time....so crispy and juicy!
Let me know how it turns out for you. ok? Enjoy!
2 tablespoon of Chinese wine (I use rice wine)
2 teaspoon of sugar
1 teaspoon of pepper
2 teaspoon of sugar
1 teaspoon of pepper
Keep the meat (skin up) in the fridge uncovered, overnight. (to dry up the skin)
Take meat out from fridge and leave it for 15 to 20 min.
Pre heat oven to 200C
Place meat (skin up) on the rack with the oven tray at the bottom (to collect the dripping oil)
Bake for 20min and turn off lower heating element.
Brush the skin with some vinegar ( i use apple cider)
You may need to adjust the position of the meat a couple of times as most ovens have hot spots.
Continue to bake till the skin turns brown as shown in the picture. A little charred is ok. It means that the meat is thoroughly cooked. Scrape the burnt skin away with a knife.
Your home roasted "siew yoke" will be out in no time....so crispy and juicy!
Let me know how it turns out for you. ok? Enjoy!
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