Siew Yuk Tongku Wantan Mee

We used to make Siew Yuk once a while since we miss this very much here. It is actually very easy although one may think that it is very complicated and not possible to make this at home. Here is how we do it:

Buy a piece of belly pork (with skin), not so small as it will shrink to two third of the original size after grilled. Also not too big since it will never cook inside thoroughly. If you want to make it for a lot of people, buy two of moderate size. We bought around 1/2 kg. Marinate it one night before. Boil the pork in water with vinegar for 30 seconds. Dish it out and rub with salt. Prepare the marinate, combine Nam Yu (fermented beancurd, red one), five spice powder and cooking wine. Rub the marinate over the pork and store in the fridge overnight.

Grill in the oven the next day, preheat the oven to 200ºC. Put the pork on a rack upside down (skin facing down) and grill for 20-25 minutes. Turn the pork around now skin upwards. Prick the skin all over, this will make the skin crispy and baked again for another 20 minutes. Eventually turn up the temperature to 230-250ºC to make sure the skin gets crispy. Of course the time and the temperature depends on the size of the pork and the oven as well. So experiment yourself and keep an eye on it during the first try. Oil will drop down from the pork while grilling, so remember to put a plate below it so that you won't spoil your oven, the oil is of course fantastic for cooking ... or maybe you should just pour them away if you are health conscious. Let it cool down for a while before chopping it into pieces.

We made some wantans and Tongku chicken sauce to go with the noodle. Not bad, two of us finished all the Siew Yuk, terrible...