After being asked by a friend to try doing home made sio bak, I finally bought 2 slabs of 500g pork bellies to test this out.
Surprisingly, I successfully did it on my first try. But of course, I had help from ieatishootipost.
They had an amazing video on how to do it. Although I did mine in my own way, I still needed a guide. Thank you “ieatishootipost” ! ^^
Firstly, you will need -
- An oven. ^^ The mini type with the heating element at the top will do too. But using a normal convection oven is what I did.
- Pork bellies. I had 2 slabs of 500g pork, as I wanted to try out two variants.
- Salt
- Skewer sticks
- Five spice powder ( 五香粉 )
- Paprika
- Garam Masala
- Paper towel
- White rice vinegar
- Brush
- Fork, or a Jaccard, or a pork “skin pricker”
Secondly, this is what you do -
Wash the pork bellies.
Use paper towels to dry it thoroughly.
Turn the belly skin down.
Apply salt onto the meat, covering the whole surface. Rub the salt in Put your weight into it.
Let it rest for at least 5 mins.
Shower the “Five spice powder” onto the whole surface. Gently massage it into the meat.
(If you want to try something different, mix equal amount of garam masala and paprika in a saucer, and apply onto the meat.
Flip the belly skin side up.
Slap and stretch the skin alittle, so that it is nice and flat.
Use a fork or pricker to poke the skin. I used a fork and it turned out fantastic. Vigorously poke at the skin, but not pierce through the meat if you are so damn strong. Do this all over the skin.
Use stick skewers to pierce through the meat diagonally, and horizontally. This is to ensure that the meat doesn’t curl up while baking.
Next, place the pork belly on a plate, skin side up.
Place a paper towel LOOSELY onto the skin. Do not press it down.
This is to air and dry the skin, so that there would not be moisture in the skin when crisping it up.
Place it in the refrigerator over night. Yes. Over night. If you wana do it, do it right. ^^
The next day, its BAKING TIME!
Sprinkle some salt over the skin, so as to give it a little saltiness at the top.
Pre heat the oven to 150-175 degrees celcius. (depending on your oven type)
Place your pork bellies on a wire mesh, with a container to contain all the porky goodness oil.
After the oven is hot and good to go, in goes your piggy.
Remember, oven setting is “top and bottom heat”, with fan on.
Let it go for 50mins or so.
Once you see that the skin starts to turn to a nice golden brown color, which should be around 50mins, take the pork out.
It should be sizzling now. Piping hot! But still not a SIO BAK. The skin is not done!
Do not rest a moment here. Brush white rice vinegar onto the skin. Once over, twice over, thrice over. Done.
Turn your oven to maximum temperature. Setting would be only from top heating element, and with fan on.
Place your pork bellies back into the oven.
Watch the magic unfolds. You do not need to let the skin turn totally black. Once you see that the whole skin is rippled with pores, and slightly tanned and charred, take them out.
Its done!
Let it rest for around 5 to 10 mins. Let all the juice to be absorbed right back into the meat.
Scrap off all the charred parts, and you are good to go!
Thank you and enjoy!
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Alwyn
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