Anyway, first of all, go the market and get a 3layer pork (Sa Chan Bak). Ask the butcher to trim away the pink Skin from the pork (the first thin layer of the epidermis), of course, in KL, you can find this already skinned and rolled and tied with a string at the Bangsar Supermarket.

Preset the oven to 350 degree’s

Then, season the inside of the pork with salt and paper and roll it up, so that the whole fatty part is on the outside and the meaty part is inside. Tie it up with cooking string (not rafia ah!!) and then season the outside of the rolled pork with salt and paper.

Pop the pork in the oven and let it roast for 20 minutes to half an hour, then reduce the heat of the oven to 150 degree’s and let it roast in there for 2 to 2 1/2 hours (depending on the size of the pork lah), after that, increase the heat to 350 again for the final 1/2 hour of roasting so that the skin will become crisp and golden brown. Make sure it doesn’t burn ya…

Allow pork to rest for a few minutes before cutting so that all the fat will drip and u will not have a very messy kitchen counter..cut and serve with tee cheow or plum sauce.

(the beauty of rolling the pork up with the fatty side out and the meat inside is when the fat slowly melt under the slow heat, it drips through the meaty side and thus making the meat extremely moist and yummy and yet with a very crispy skin.) I tried once not rolling it and just putting it on a rack with the skin up and the meat no the rack..the skin is still crispy but the taste of the meat of the sa chan bak is not that moist and yummy as having it rolled up.

Lilian, thanks for sharing this. We’ve been hunting for good chinese satay. Gotta try this one soon…..drool, drool

QV – Really? Oooh…interesting.

KY – Ya, spend a month and eat here.