Siu Yuk – Chee Lai

Chee Lai’s siu yuk
There are no measurements for the ingredients, as the size of the meat can vary. Pork belly joint (butchers or supermarket) Salt Crushed garlic Yellow bean paste
The joint is normally already scored, but I still like to use the sharp point of a knife to prick out more holes, as this would make the skin crispier.
Turn meat over and cut along from one end to the other about an inch wide and 3/4 of the depth of the meat. This should be done right across the width of the meat.
Rub salt onto the skin, then turn a fan onto it, as the dryer the skin, the crispier it will be. This will mean several hours of blowing, and make sure the whole area is fanned.
Next, heat up a pan/wok with a generous amount of oil. Place in the crushed garlic, stirring evenly, then add the yellow bean paste. Bring down the heat and just allow it to simmer for about 20 seconds. Pour into a bowl and allow to cool.
Once the skin is nice and dry, heat up your oven. I use almost max heat of my oven ( about 240)
Turn the joint onto its skin. Using fingers, spread the paste into the gaps evenly. Place onto a rack, in a pan and place into oven.
There is no timing on this. Just keep an eye on it and wait for the skin to crisp up. You may have to turn it round(not over) if the heat of the oven is not distributed evenly. Once done, remove and allow to cool before chopping.
When chopping, chop along the cuts, and not against them. Btw, don’t forget the sugar for dipping??? Sorry for the sooooo long winded method. Didn’t realise how difficult it actually is to write than to cook. It’s actually a lot easier than it looks

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