Monday, March 8, 2010

Roast Pork Chinese Style aka "Sio Bak" - 2nd Attempt

After my moderately successful attempt at "Sio Bak", I decided to try it again with all the necessary adjustments - lessons learnt fm my first attempt.

Here's the thick salt crust which I lifted off the skin 45min into baking.

"Blistering", crackling and popping after turning the top broiler on in an attempt to make the skin nice and crisp.

Nicely sliced roast pork.

Sadly, the skin, although blistered and crackled, was still too hard and tough to bite into. And for some reason, the meat didn't turn out as tender as the first attempt. Looks like unless someone shows me a foolproof way of roasting pork belly, this will be my final attempt at cooking this dish.

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