Crazy Crunchy Sio Bak (Roast Pork) Recipe – ieatishootipost


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  1. This looks amazing! I've been following your instagram since I lived in Singapore for an internship last year, but I didn't realize that you also had a youtube channel! This was so great to watch. I didn't realize how much I missed hearing Singaporeans talk about food <3

    Thank you, I'm definitely going to try to make this at home!

  2. I just baked this for lunch. After prep everything last night. The result is spectacular. I've tried many recipes before, and this one is absolutely the ultimate one!!! BIG THANKS, Dr. Leslie

    I subscribed to your channel rightaway as I feel it is a reliable source.

  3. Tried the method but used my own usual seasoning… meat is juicy n tender and the skin is amazingly crispy… so much so that some parts cracked when i was scrapping off the char. Thx doc!

  4. Thank you so much for this. I’ve written all of this down and now heading to the shops to get what I need. Thoroughly inspired. Very excited to see what happens. Thank you for sharing this precious knowledge! I’ll let you know how I get on. Thank you!

  5. Dr Tay, the sio bak looks amazing, thank you for generously sharing all these tips, you really deserve a lot a lot more subscribers. Look forward to seeing more of your recipes!

  6. Appreciate the tip with the skewers since I have an issue where parts of the skin don't crisp. I usually go low and slow @ 130C for an hour + (check internal temp), then take it out to rest for 20 minutes. The rest ensures that the fat doesn't render out during the broil.

    Then broil @ 220C until everything crisps. Watch carefully and rotate it, and there should be no charring.

    Worst case – if some parts don't crisp up, cut off that section and deep fry it, skin side down.

    America's Test Kitchen doesn't do a broil – they found that deep frying applies a more even heat across the skin. But I haven't tried it yet and I don't know if the results are the same.

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