Good evening, dear friends 
During the last Winter Solstice Festival (Tung Jit), I had made some Siew Yoke (Crispy Roast Pork). I took some photos to show you how easy it is to prepare your pork for roasting. I was taught this method by my pork lady butcher at the market.
How to prepare your Siew Yoke for roasting Method 2
** (Method 1 was posted HERE. Also do read comment # 204 there for the 3rd technique of preparing the roast pork)
Step 1 – After your slab of pork belly is cleaned, scald the skin side in boiling water for 3 – 5 minutes. This is to make the skin slightly cooked so that it is easier to be pricked with a fork or sharp point of knife
*
Step 2 – Drain off liquid in a colander and pat dry with paper kitchen towels
*
Step 3 – Prick all over with the tines of a fork
*
Step 4 – Use a sharp knife to make shallow cuts about 1-cm apart
*
Step 5 – Mix the following into a marinade (for 1 1/2 kg of pork belly) – 1 cube Nam Yee (fermented red beancurd), 2 tbsps 5-spice powder, 2 tbsps salt, 1 tbsp pounded garlic, 1 tbsp sugar. Rub this thoroughly into the meat side of the pork… 
*
Step 6 – Get ready 2 tbsps of white vinegar and 1 tbsp salt … 
*
Step 7 – Brush the vinegar onto the skin 
*
Step 8 – Brush on the salt 
Then, keep the marinated pork belly uncovered in the refrigerator overnight, and bring it to room temperature before roasting.
For roasting instructions, please READ HERE. (Homemade Yummy Crispy Roast Pork/Siew Yoke Recipe)
Bon Appetit and enjoy your Siew Yoke!
