Crispy Roast Pork (Siew Yoke) Recipe: Step-by-Step Published Nov 23, 2010 10:00 AM Food SHARE To see the recipe in traditional list format, see Recipe: Crispy Roast Pork (Siew Yoke) Ingredients: 1 4-lb. slab pork belly (1 3/4″ thick) 1 1/2 tbsp. baking soda 5 tbsp. Chinese rice wine or sake 3 tbsp. sugar 2 tbsp. mashed red fermented bean curd 1 tbsp. fine sea salt 1 1/4 tsp. five spice powder Todd Coleman Place pork on a work surface, skin side up. Using a pork-skin pricking tool, an ice pick, or a carving fork, prick skin all over, making hundreds of small holes that just puncture the surface; set pork aside. Todd Coleman Dissolve baking soda in 5 cups boiling water. Transfer water to a measuring cup with a spout. Grasp one corner of the pork belly with tongs. Holding pork belly over a bowl or the sink, slowly pour the baking soda mixture in a thin stream over pork skin to scald it. Todd Coleman Transfer pork to a work surface, skin side down. Using a knife, score the meat, making 1″-deep parallel slits spaced 1 1/2″ apart. Todd Coleman Combine 3 tbsp. rice wine, sugar, bean curd, salt, and five spice powder in a small bowl and pour marinade over the meat. Todd Coleman Rub marinade all over the meat, pushing it into the slits. Transfer pork skin side up to a baking dish. Wipe any moisture from skin with a paper towel. Refrigerate pork belly uncovered overnight to let marinate as the skin air-dries. Todd Coleman Heat oven to 375°. Thread 3 metal skewers horizontally through the meat layer of the pork belly (to prevent the pork from curling as it cooks). Transfer pork skin side up to a rack set over a foil-lined roasting pan or rimmed baking sheet. Wipe skin again with a paper towel. Todd Coleman Pour remaining rice wine over skin and brush to distribute. Pour hot water into pan to a depth of 1/4″. Cook pork on center oven rack until an instant-read thermometer inserted into thickest part reads 160°, about 1 hour. Raise heat to broil and cook until skin is blistered and browned, 5–10 minutes. Todd Coleman Crispy Roast Pork (Siew Yoke) With a luscious interior and perfectly crisp crackling, this is everything roast meat should be. Get the recipe for Crispy Roast Pork (Siew Yoke) » MORE TO READ RELATED Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment The Chinese pantry staple adds nutty richness to noodles, sauces, pastries, and so much more. READ NOW RELATED Your Next Pizza Delivery Might Come From a Former SpaceX Chef—By Way of Robots But can a machine knead dough like a nonna? RELATED Is Fungus-Based Foie Gras the Next Meatless Sensation? Charcuterie just went pro-plant—and we have the tasting notes.