Siu Yoke (Roasted Pork Belly)

Today is the first day of school and kids were none too happy about going back to their 'cell'.  For the Primary One students, their parents are allowed to stay on till school is over but only for today.   Parents equipped with cameras taking photos of their little ones in their crisp uniform and snow white shoes, feeling proud on their first day.  Parents stood outside the classrooms looking in at their young ones to see if they are doing fine.  To tell you the truth, I don't know who is more excited and nervous, the parents or the child... lol 

When I went through this with my three kids, I know for sure that I am the one who is nervous and worried if my child will be ok or will he/she knows how to buy food from the canteen or will he/she be bullied or does he/she knows how to be excused to go for toilet break or whether can he/she remember where to wait for the transport lady.  Sigh! Worry is a constant feeling when you are a parent!  That's for sure.  

Tomorrow, the young ones have to brave through on their own and I bet you, there'll be tears when parents are not allowed in the school compound until recess time.  The anxiety and being scared will surface when they don't see familiar faces peeping in from the windows.  Good luck to the first years and their parents.

As for us, Thank God, we don't have to go through that anymore as my youngest is already starting her Primary 3.  Phew!

Anyway, wanna share with you our first dinner in welcoming 2013 cooked by my dear Hubby.  Yup, he baked this Roasted Pork Belly or 'Siu Yoke' in Cantonese.  He loves Siu Yoke and googled on how to make this.  He did this very well indeed.. the pork skin was so crispy and crunchy and the meat was tender.  Here's how he did it...

2kg pork belly - chill uncovered in refrigerator for 3-4 hours to 'dry' the meat from any moisture
a little vegetable oil
Seasoning: salt and five spice powder

• Pre-heat oven to 250dC. (Use bottom and top heat if your oven has this function)
• When ready to bake, take it out of the fridge and score the skin to make slits. Coat the skin lightly with a little of the vegetable oil.
• Rub salt and five spice powder on the skin and into the slits.
• Bake on a baking rack with a tray beneath the rack to catch any drippings from the pork.  Bake for 20mins and reduce to 180-200dC for 40mins or until the meat is cooked and the skin is crisp.

Serve this with fluffy white rice and chili sauce made from fresh chilies (pounded), some lime juice, 2 inches of ginger (pounded) and salt.