Sometimes, the best dish is cooked simply, bringing out the best of the meat in terms of taste and texture. With just 3 ingredients, it’s not just easy to make, this dish is also comfort food.
By Josephine Chan
I love pork and I never say no to a beautiful slab of pork belly. Recently, I have been craving for Siu Yuk (in Cantonese) or Shau Rou (in Mandarin) or commonly known as Chinese Roast Pork. This sinfully, delicious, easy-to-make roast pork has been one of my go-to comfort foods whenever I miss home. It’s not just the sound of “roast” on pork but the “crackling” that is enough to make anyone’s mouth water.
When choosing pork belly for this dish, I like a nice layer of fat in the middle – so, when I have that first memorable bite, I would love to chew into the crackling crunch, followed by the soft, juicy fat and tender meat.
Roast pork is commonly eaten with Hainanese chicken rice, duck rice or wonton mee. Normally I would reserve some out and stir fry with chinese broccoli (gai lan) or with spring onion, chillies and garlic which is equally sumptuous.
Contrary to yesteryear’s belief, making roast pork at home is actually super easy – thanks to my beloved oven. I would normally marinade the pork a day before so the skin is dry by the next day and the marinade has seep well into the meat.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.