Ingredient.
- 800 or to 1kg - 5 layer pork belly
- 3 dessert spoon white vinegar
- Seasoning
- 2 teaspoon 5 spices powder,
- 1 1/2 tsp salt,
- 2 tsp sugar
- 2 tsp white pepper,
- 2 tsp chicken granules
- 1 pc nam yu or red fermented bean .
- 5 tbsp Chinese Shaoxin Wine.(Hua Tiau chiu )
Baking timing : Set Oven temperature to 200 C
- 1) place at the lowest level/rack bake for 20 minutes
- 2) Once the top starts to slightly bubble, shift and place higher near to where the Upper heat rod is. I set my oven to upper heat and continue to bake until it fully crisps.
Direction
- Blanch skin down side first and for a 3 minutes and flip the other side.
- Poke lots of tiny holes on the skin using fish scaler as this will make the bubbles pops out from the skin, Try to poke as even as possible.
- Mixed seasoning and gently rub to the meat with seasoning evenly and throughly until well combine. At this point you may taste and adjust this seasoning on the salty and sweetness as your preference.
- Brush estimate around 3 tbsp white vinegar to pork skin. You will notice the vinegar will penetrate into the skin.
- Marinate 24 hours in fridge for better taste
- Place at the lowest rack and bake for 20 minutes @ 200 C.
- Transfer Sio Bak to a higher level rack closes to the upper heat rod.
- Bake until the top surface fully crisps.
- Every oven heat and timing's may be different so it all depend not so much on how many actual minutes.
- CLICK YOUTUBE TO WATCH Step by step watch video youtube link.
