Wednesday, 10 December 2014

Stir-Fry Caramelised Roasted Pork Belly (Siew Yuk) 焦糖炒燒肉


So what do you do with leftover siew yuk or roasted pork belly that is left in the fridge? The skin is not crispy anymore. It is dry and tough. Here is one dish that might pique your interest. Give your leftover siew yuk a makeover and elevate it to a gorgeous tasting dish. It is amazing what a little bit of effort can totally transform the taste of this dish.



The characteristics of a good siew yuk - multi layering with crispy skin

The essence of this siew yuk blends the caramelised sweetness of the sugar with the saltiness of the siew yuk. Although lacking in looks, it does pack a punch. The aromatic taste of garlic, dark soya sauce and chilli adds dimension to the taste, making it a perfect combination.

Ingredient

600 gm siew yuk
2 tbsp sugar
1 1/2 tbsps oyster sauce
6 -7 cloves garlic, chopped
1 1/2 tsp dark soya sauce
2 bird's eye chilli (optional)

Cooking Instruction

1. Deep-fry pork belly. Heat enough oil for deep-frying. Cut pork belly into bite-size and put into hot oil for deep-frying. As you fry, the fats from the pork belly would slowly dissolve to become oil. If you are not a health freak, this oil (some call it lard) can be used to enhance flavour of your cuisines. Meanwhile, add sugar, oyster sauce, and dark soya sauce into a bowl mix with a few drops of water to dilute the sugar. It is ok if the sugar is not completely diluted.

2. Remove pork once the skin of the pork belly becomes crispy. Do not over-fry as the pork would become tough and salty. Set pork aside to drain.

3.  Remove oil from the wok. Left with a little oil, throw in garlic and bird's eye chilli. Fry until it becomes fragrant. Add the fried pork belly, then seasoning. Stir until all ingredients are combined.

4. Remove from fire and drain off excess oil (if any). Serve.

Note:
This dish is supposed to taste sweet, salty and hot. You can reduce the amount of sugar but it might not taste as potent.



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