Monday, December 31, 2007

Ong T W's Roast Pork

Before we bid adios to 2007 , we would like to take this opportunity to thank you all again for dropping by our blog. Thank you for taking the time to share with us our food, our occasional musings, shopping, travels and basically our lives. It is a great way to help us keep in touch with our loved ones who live far away albeit a phone call away.

2007 has been a mixed year- good and bad, up and down, happy and sad, arrivals and departures but most of all, it has been a year of great awakening. I've learned great deal about myself- some good and much more that are screaming for improvement and changes.

My passion for cooking has been reignited by my hubby, K and this blog. K's enthusiasm with cooking knows no bound and from him I learnt to go out of my comfort zone and be more creative. With blogging, I discovered another new love and that is photography which, incidentally was K's old love and hence, is now reignited by my enthusiasm!

With 2008 looming ahead, I hope what I have learnt in the year 2007 will come in handy and get me through the coming year in a less bumpy ride.

So, to welcome the new year, we leave you with a Chinese classic dish the Siew Nyuk.

This recipe is from K's colleague Ong T W. I have never had any success with my previous attempts in this dish and I wasn't too optimistic about this recipe because it seemed too simple. The result came as a real surprise and a new year's bonus. We achieved the most sought after crackling of skin combined with a moist succulent meat. What a start to a new year!! Thanks, T W.

Use side belly meat with ribs still intact about 2 Kg

Dip pork skin side down in boiling water for 10 minutes.

Take pork out and score underside.

Marinade underside with about a tablespoon of fermented red bean curd paste (num nui).

Leave to marinade for 4 hours.

Puncture skin well with fork or fish scaler and then rub over with coarse salt.

Put a rack on the baking tray and a cup of water.

Roast in oven for 40 min @ 180-200deg C.

Important to incline pork skin side up to drain oil.

After the 40 min take out and rub fine salt over the skin.

Increase oven temperature to 240deg C and roast for another 15 minutes or until the skin turn golden and crispy.

Observe popping….. watch for burning.

Happy New Year to all!!

Jo

6 comments:

frank said...

Happy New Year to you, K, and the whole family.

And what a great way to start the year with Roasted Pork, oh my goodness, look at the golden crisp finish, amazing.

I feel an urgent need to go out shopping for 2Kgs of meat, very soon, though it make take Iris and me a while to finish it, which, on reflection is not too bad. Hehehe.

Anyway, cheers to all of you and have a really fantastic year in 2008.

Cheers//iris and frank

a feast, everyday said...

Do 1 kg, just adjust d cooking time. Must pierce d skin really well to achieve the crispiness. Happy new year to u and Iris and happy cooking!

daisyfused said...

Miiiiiiiiiiii!!!!!!

OMG! that looks to die for!!!!

how bout meeeee????? :)

a feast, everyday said...

CNY, this was just a trial run. 2nd time round will b even better :P

Precious Pea said...

YUMMY!! May your new year filled with lots more of good food, good health and happiness.

a feast, everyday said...

Happy new year to u too, n good health n lots n lots of good food for the year.