Siu Yuk

Bought a piece of pork from the wet market for making siu yuk.

Prep:
Defrost siu yuk and marinate with sesame oil, 5 spice powder, pepper and salt. Do not marinate the skin.

Refrigerate (uncovered) infridge overnight for skin to be aired dry.

Next day, remove from fridge, pat dry skin using paper towel.

Prick lots of holes on the skin, do not prick until the fat layer.

Preheat oven at 230deg.

After pricking, apply a layer of sesame oil on the skin. Sprinkle salt on the top of the skin, try to make sure salt does not fall to the sides of the pork (otherwise the siu yuk will be very salty)

After applying salt, put pork into an aluminium piece folded into a square.

Bake for 230 deg for 20 mins. Take out pork and scoop away salt. Raise the pork and place on a rack, with the alumium foil beneath the rack to collect excessive oil.

Reduce heat to 220deg and bake for another 45mins.

Leave in oven for about 10mins. Leave to cool and siu yuk is ready to be consumed. If base of siu yuk is too salty, cut off the base and discard or use it to make "shuen choi" 😊