Presure Cooked Chinese Crispy Pork Belly (Siu Yuk) Secret Recipe (Option2) :P Recipe by farang31
Cooking Instructions 1 hour 20 mins 1 Turn port skin side down and using a sharp knife score the meat diagonally about 2cm apart and 2 mm deep and cross ways. 2 Add all ingrediants (apart from "skin" part) into presure cooker. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Do not submerge skin in the cooking liquid. Close lid and Seal position. Cook for 25 mins on high then allow to self presure release for at least 20 mins. 3 Remove the pork from cooking liquid and pat dry using kitchen paper. Then using 2 tooth picks or a fork peirce just the skin into the oil - NOT meat all over as many times as you can. This is like going to the gym but well worth the effort. it takes me about 10 mins to cover the hole skin with little holes. leave for about 3 mins the pat the skin dry with more paper towels. 4 Mix ½ tsp salt and ½ tsp baking powder together (again make SURE not SODA). Sprinkle the baking powder mixture all over the skin and gentle massage in, then brush a times with the vegetable oil allow 2 mins between each time. 5 Heat you Grill (or Broiler) (or AirFryer) to 200-220c if grill cook on middle of over with a baking try with a rack above. cook for 30-35 mins until the skin is golden brown dry and crispy. 6 Serve with Rice or Noodles or ANYTHING you love, bok choy and of course hoisin sauce and hot yellow mustard - ENJOY :P 1 Turn port skin side down and using a sharp knife score the meat diagonally about 2cm apart and 2 mm deep and cross ways. 1 Turn port skin side down and using a sharp knife score the meat diagonally about 2cm apart and 2 mm deep and cross ways. 2 Add all ingrediants (apart from "skin" part) into presure cooker. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Do not submerge skin in the cooking liquid. Close lid and Seal position. Cook for 25 mins on high then allow to self presure release for at least 20 mins. 2 Add all ingrediants (apart from "skin" part) into presure cooker. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Do not submerge skin in the cooking liquid. Close lid and Seal position. Cook for 25 mins on high then allow to self presure release for at least 20 mins. 3 Remove the pork from cooking liquid and pat dry using kitchen paper. Then using 2 tooth picks or a fork peirce just the skin into the oil - NOT meat all over as many times as you can. This is like going to the gym but well worth the effort. it takes me about 10 mins to cover the hole skin with little holes. leave for about 3 mins the pat the skin dry with more paper towels. 3 Remove the pork from cooking liquid and pat dry using kitchen paper. Then using 2 tooth picks or a fork peirce just the skin into the oil - NOT meat all over as many times as you can. This is like going to the gym but well worth the effort. it takes me about 10 mins to cover the hole skin with little holes. leave for about 3 mins the pat the skin dry with more paper towels. 4 Mix ½ tsp salt and ½ tsp baking powder together (again make SURE not SODA). Sprinkle the baking powder mixture all over the skin and gentle massage in, then brush a times with the vegetable oil allow 2 mins between each time. 4 Mix ½ tsp salt and ½ tsp baking powder together (again make SURE not SODA). Sprinkle the baking powder mixture all over the skin and gentle massage in, then brush a times with the vegetable oil allow 2 mins between each time. 5 Heat you Grill (or Broiler) (or AirFryer) to 200-220c if grill cook on middle of over with a baking try with a rack above. cook for 30-35 mins until the skin is golden brown dry and crispy. 5 Heat you Grill (or Broiler) (or AirFryer) to 200-220c if grill cook on middle of over with a baking try with a rack above. cook for 30-35 mins until the skin is golden brown dry and crispy. 6 Serve with Rice or Noodles or ANYTHING you love, bok choy and of course hoisin sauce and hot yellow mustard - ENJOY :P 6 Serve with Rice or Noodles or ANYTHING you love, bok choy and of course hoisin sauce and hot yellow mustard - ENJOY :P More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Spaghetti “Alla Crema” Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Spaghetti “Alla Crema” SATVIK FRIED RICE.. 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