Tuesday, 14 February 2012

Sio Bak (Chinese's Roasted Pork Belly)

Frederick's yummy-licious sio bak

Happy Heart's Day everyone.  Frederick and I will be going out on a date tonight :-) just somewhere around Singapore, no out of the country stuff. Just me and my husband and some of our scrumptious favorites on a dinner table :-)  Yes, we're taking a break from our dieting tonight. Gorge on splendid food.  

That is what this post is all about too, a diet killer food.  A heart-stopping, blood-pressure raising, and heart-attack inducing recipe. As the title shouts "roasted pork belly", what more do you expect :-) Great!  Do you know how much calories, cholesterol, fats, specially saturated fat are in pork bellies?  Check the estimated values below.

My husband and I love Chinese Roasted pork belly, it is called Sio Bak  in Chinese.  It is one of our common favorites.  We often buy ready-to-eat sio bak  from supermarkets like Sheng Shiong and Fairprice.   Sio Bak is almost similar to our own lechon kawali  and liempo,  there are differences though: 

- sio bak is roasted and it gets it’s unique flavour from the spices and salt rubbed on it’s surface
- lechon kawali (Deep Fried Crispy Pork Belly) is boiled and deep-fried and relies on the pork’s natural flavor and the oil for its taste. (see recipe - Lechong Kawali (Deep Fried Pork Belly))

- liempo  (Grilled Pork Belly) is grilled and it also gets its taste from the mix of spices and condiments used to marinate it.

Which one is my very favorite? All of the above since they are all pork hehehe

Frederick cooked this last Saturday for lunch before we went camping at the East Coast Park.  Here’s Frederick’s version of the sio bak. My husband based his recipe on the one posted by http://www.ieatishootipost.sg/  (thank you!)  By the way, Saturday and Sunday is our feast day, diet free day, that's what it means :-)

Sio Bak

We love the crispiness of the skin, the tenderness and juiciness of the meat, and of course the flavour that so scrumptious.  And most of all, we like eating this because it is not oily and greasy as compared to deep frying a pork.  Frederick and I will be cooking more of this in the future :-)  Anymore recipes for fried, baked, grilled, and roasted pork?  Please share :-) thanks a lot in advance :-)

(http://www.myfresha-licious.com/ )


Pork Belly - 1 kg. (2 slabs of 500 g. each)
Sea Salt - 1 tbsp
Ground Black Pepper - 1 tsp
Five Spice powder- 1 tsp

Basting Sauce:

Apple Cider Vinegar - 2 tbsp
Five Spice powder- 1/4 tsp

Cooking Procedure:

  1. Prick the pig’s skin with any sharp object available.  Cut a crisscross pattern on the skin.
  2. Rub the pork slab with salt.  Rest for at least 30 minutes for the meat to absorb the salt.
  3. Rub it with the 5 spice.  Place it in a sealable plastic and refrigerate it overnight or more than 12 hours.  Or you can air-dry it overnight.
  4. After leaving the pork in the refrigerator or air-drying it, roast the pork at 150-180 OC for 40-50 minutes until the meat is cooked and the skin is a golden brown.
  5. Remove from the oven, and brush the meat (all over including the skin) with the basting sauce.  
  6. Put back the pork in the oven and cook it at 180 OC until the skin is charred but not too black

Sio Bak sliced into bite sizes
Scrape of the charred layer of the skin before serving.  Slice it into bite sizes.  Serve with warm steamed rice and ensaladang mangga  (see recipe here - Enseladang Mangga (Mango Salad) 

The above roasted pork makes 8 servings. 

Below is the estimated nutritional values per 100 g. of cooked pork belly.  (source : pork belly at fat secret )

Calories          :   518 kcal
Total Fat             :  53.01 g
Cholesterol     :  72 mg
Saturated Fat      :  19.33 g
Protein            :  9.34 g
Trans Fat            :  (???)
Sodium           :  32 mg
Dietary Fiber       :  0 g
Carbohydrate  :  0 g
Sugar                  :  0 g


 © Fresha-licious (14February2012)

1 comment:

  1. All fried foods, food warehouses, including sauces. That’s great. Thank's for sharing.