SimpLe DIY sio-bak from home ( Roast meat )..

[Fishypie]

Forget about paying top $ for that coupLe of miserabLe sLiced roasted meat anymore ! ..my good
chef kaki taught me the how-to for just a few of cans of Anchor beers ..
Wonder why wouLd some peopLe pay premium $ for some crappy receipes ..

ShaLL post the steps/receipes if any bros are interested..

 

[chonburifc]

Goood! Got lor (sauce) to go along or not?

 

[wendychan]

wow. look at that crackling !
im salivating

 

[scroobal]

Fish

Recipe please. Also what cut of meat best.

 

[Fishypie]

Fish

Recipe please. Also what cut of meat best.

Pork beLLy.A sLab of 2 kg wouLd be ideaL via this method..
Wait, Let me do the writeups on the receipe Later.

 

[bushtucker]

wow! looks delicious.

J.A. Henckels! great knife. I am using one myself, the twin pollux.

 

[Fishypie]

wow! looks delicious.

J.A. Henckels! great knife. I am using one myself, the twin pollux.

i have a set of them for years bro, they are reaLLy a great kitchen heLp..but sadLy there are aLso some Made-in-China fakes . :(

 

[valiant20]

Looks Delish!! How long did it take you to do that?

 

[soikee]

Wah Fish you no scare your heart arteries get blocked argh?

You may not have the privilege to pay just 8 bucks leh.

 

[Fishypie]

Wah Fish you no scare your heart arteries get blocked argh?

You may not have the privilege to pay just 8 bucks leh.

Enjoy whiLe you may, dont think 3 think 4..our destinity is decided by Someone up there .

 

[Agoraphobic]

............................

ShaLL post the steps/receipes if any bros are interested..

Eagerly waiting. If you have a recipe for the chilli dipping sauce, will appreciate too!

Cheers!

 

[Townair]

Looks delicious but look at the amount of salt and fats. Well I eat it anyway though I've seen how it's cooked. But I restrict roast pork rice to once a week. I always order a mix of brown roast pork and red roast pork (char siew) for a mix of saltish and sweet. Ask for more cucumber to cushion the heavy taste. I'm into some healthy eating stuff but not full diet of healthy food everyday.

 

[scroobal]

I am in same boat. After a short stint on strict healthy diet reverted to a more "balanced diet" and exercises. Also every 6 months go for test and the report has a whole slew of markers and the bands that you have to be within. No issue with doctor. So now wallop a good meal every now and then. Also fish addresand vegetables mainly.

Doctor unfortunately cannot address the Papititis and told me to lie low and massive heart attack.

Looks delicious but look at the amount of salt and fats. Well I eat it anyway though I've seen how it's cooked. But I restrict roast pork rice to once a week. I always order a mix of brown roast pork and red roast pork (char siew) for a mix of saltish and sweet. Ask for more cucumber to cushion the heavy taste. I'm into some healthy eating stuff but not full diet of healthy food everyday.

 

[Sadako]

Hi there, why must you put the meat together with that chopper?Is it to show the size of that meat?

 

[Fishypie]

Sorry guys if i had kept you waiting.Everything wouLd be based on the pics.What you need is :
1. A packet of common course saLt.(those 30cts ones)
2. A packet of cinnamon powder.(aga 50gms type)
3. 2 kg of LocaL pork beLLy.(dont use air-pork,cos the after-porky smeLL)
Method:
1. Make incisions about 1/2 inch deep x 1 inch spacings on the skin-side up.
2. Rub with generous of white vinegar to penetrate.
3. FLip over and rub the meat side with a good grade of Light sauce(i used Tai Hwa brand)
4. FoLLow by rubbing an adequate amount of cinnamon powder on it.
5. Turnover to the skin-side.SprinkLe the course saLt over the entire sLab, about 1/4 inch thick.
6. Pat the saLts tight with a LadLe or other suitabLe utensiL.
7. Rest them for 10mins.Preheat your oven to 300deg c
8. Now sLide your beLLy sLab in, skin-side up; taking care not to break the saLted Layers.
9. GriLL for approx 45mins or tiLL you see that the saLts are turning brown and crusty.
10. Remove the sLab.Scrap and discard aLL the browned saLt.
11. Stuff the sLab in for another 20mins or so, tiLL you see the pimpLes start popping up on the skin.
12. Remove the sio-bak.Let it air and cooL before sLicing them.

VoiLa ! here comes your 1st piece of DIY Roast meat ..

 

[cunnilaubu]

Sorry guys if i had kept you waiting.Everything wouLd be based on the pics.What you need is :

VoiLa ! here comes your 1st piece of DIY Roast meat ..

Many thanks, bro fishy. Will get the missus to try it.

 

[Fishypie]

Many thanks, bro fishy. Will get the missus to try it.

Hope you both have a great time in the kitchen trying to re-enact what was posted..Let me know then.

 

[looneytan]

..our destinity is decided by Someone up there .

later Someone over there whack you then you know

 

[Fishypie]

later Someone over there whack you then you know

Then bo-pien Lo..that's Life.ALL i'd wish is to eat,sLeep, drink, and mati good..

 

[sleaguepunter]

[SUB][/SUB]

11. Stuff the sLab in for another 20mins or so, tiLL you see the pimpLes start popping up on the skin.
12. Remove the sio-bak.Let it air and cooL before sLicing them.

VoiLa ! here comes your 1st piece of DIY Roast meat ..

if u want more "pimples" to form on the skin, u would have to pierce the big pimples with a sharp object as u grill. by doing so, the skin will bubble more evenly then will be more crispy. That is according to a old school ipoh roast pork seller who still use a charcoal oven i saw on axian food adventure.