Belly Pork How To Cook

belly pork how to cook

    how to
  • Practical advice on a particular subject; that gives advice or instruction on a particular topic

  • (How To’s) Multi-Speed Animations

  • Providing detailed and practical advice

  • A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.

  • Cause to swell or bulge

  • a protruding abdomen

  • Swell; bulge

  • swell out or bulge out

  • Move or sit close to (a bar or table)

  • abdomen: the region of the body of a vertebrate between the thorax and the pelvis

  • The flesh of a pig used as food, esp. when uncured

  • meat from a domestic hog or pig

  • pork barrel: a legislative appropriation designed to ingratiate legislators with their constituents

  • Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries.

  • Heat food and cause it to thicken and reduce in volume

  • someone who cooks food

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • prepare a hot meal; "My husband doesn't cook"

  • (of food) Be heated so that the condition required for eating is reached

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

Roast Pork Belly (??)

Roast Pork Belly (??)

Roast pork belly (or siew yuk) is a very popular dish that one can easily find in hawker centres (or what the locals call - kopitiams), food courts in shopping malls and restaurants in Singapore. The locals often enjoy this with steamed rice, egg noodles or even plainly on its own dipped with special chilli sauce (due to its crispy and juicy combination).
Personally, I have this with my family for lunch every Sunday without fail. Ever since I have been away from them, roast pork belly have been a constant craving of mine, and I decided to try my hands at it and I must say I was purely amazed at how simple it was to make. I sincerely encourage all those who love this dish to try it out as well!!

Pork Belly
1. Shave off any hairs from the pork belly and trim away any undesirable parts
2. Pour boiling water over the skin to blanch (i.e. cooking briefly in boiling water) it.
3. Dry the pork well and using a sharp knife, poke lots of holes (the more holes you poke, the better the crackling will be) in the skin.
4. Turn the pork over and score cuts into the meat side, careful not to cut through the skin.

1. To make the paste, use white pepper (or grind white peppercorns), and mix it with garlic and pound them using a mortar & pestle to a smooth paste.
2. Rub the paste into the meat side, getting well into all the score lines, but NOT the skin.
3. Rub sea salt into all the holes on the skin side. This serves to dry up the skin and make it crackle during the grilling stages.
4. Place the pork on a rack in a baking tray and rub sea salt into the skin. Leave the tray uncovered in the fridge overnight.

1. The next day, preheat the oven to 220deg, and drain away any liquid that has collected at the bottom of the tray.
2. Place the tray with the pork skin-side-down into the oven for 10mins.
3. Reduce the oven to 200deg and roast for another 20mins.
4. Turn it skin-side-up and roast for another 30-40mins till pork is cooked.
5. Switch oven to grill with oven door slightly open, and grill it for 3-5mins. The skin should crackle during this period of time.
6. Rest it for 15mins and cut along the score lines and into bite-size pieces and serve.

1KG Pork Belly
1 tablespoon white peppercorns
8 Garlic cloves
1 tablespoon sea salt/salt



A view of "blocks of four" houses, built in 1933 and forming part of the dramatic expansion of the south London suburb of Worcester Park inbetween the world wars. This particular location was very familiar to me as I lived here between 1966 and 1984. In the earlier part of those years smoke would be curling up from most of the chimneys in the colder months as people used solid fuel boilers in their kitchens for some heating and hot water purposes. Coal fires, too, in the living rooms.

This view was always a happy one for me because I would see it on my way home from primary school between September 1966 and July 1969. In those days there was no homework to do, a house with no central heating or telephone but with great parents, two excellent brothers, and every June a week in a guesthouse at either Westgate-on-Sea or Cliftonville in Kent. My brothers (who were older) and I used to occupy the front room and either listen to Radio London or Radio Caroline and they would buy the latest LP's to play on our much-cherished and much-used record player. We would delight in making our own board games, my two brothers would play Subuteo and although the modern child would throw up their hands in horror at the absence of modern amenities we were enormously contented and entertained as a family.

Both my parents smoked, dad worked in the print and mum used to work as a char and the grub we used to eat comprised of belly of pork, stuffed heart, rabbit, beef and lentil stew, liver and bacon, mince pie (savoury), and stuffed marrow. My mouth waters at the recollections of all of these. Mum was an excellent plain cook and would also turn out loads of goodies in the bakery department in the form of cakes and dainties. My memory of those days now is tinged with a generous helping of guilt because both my parents worked so hard to bring us up and feed us and keep us warm and protected and yet we just accepted it with no realisation of just how lucky we were. Not rich, but bloody lucky.

belly pork how to cook

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