SUBANG JAYA, Nov 5 — Getting siew yoke right is harder than it looks. At The Roast Meat Shop in Sunway Geo, Harry Fong found that achieving crisp crackling was only part of the challenge; getting it consistently crisp across an entire piece of roast pork was another matter.
“One of our biggest challenges was translating our home-cooking recipes into something that could be prepared consistently in a restaurant,” Fong says. “It took me about half a year of recipe development, ingredient sourcing and repeated testing to find the right ingredients and combinations for our siew yoke and char siew.”
“Some sections would turn out beautifully crispy, while others would not crackle properly. Sometimes, the skin would even become rubbery after a while. We had to keep experimenting and refining our roasting process to improve the consistency.”
