I grew up with this Penang famous Pok Oy Thong mixed spice – which is made up of finely ground cinnamon, aniseed, star anise, lime peel, cloves, coriander seeds, nutmeg, rice and pepper. Most of the Penangites will know about this special blend of Mixed spice.
You can use it to marinate all kinds of meat. According to the suggested cooking instruction, use 2 teaspoons of mixed spice powder (for 600g of meat), add with sugar, salt and soy sauce for the marination. The meat is then suitable for frying, roasting and grilling.
The aroma is amazing! We normally use it for Tau Ewe Bak, Roast Pork, Lor Bak etc.
Ingredients of the spices are made up of: cinnamon, cardamon, aniseed, star anise, lime peel, cloves, coriander seeds, nutmeg, rice and pepper
Here is one recipe that you can make: Recipe for Roast Pork
1 kg pork belly
2 Tbsp 5 spice powder (from Asian grocer) or the famous mixed spices from Penang
2 Tbsp salt
2 Tbsp white vinegar
- Wash and pat try the pork belly with kitchen tower.
- Rub salt and 5 spice powder or mixed spices all over the belly pork. Be generous with the amount used and make sure all surface is coated.
- Leave the pork UNCOVERED in the fridge for 24 hours. The aim is to dry out the pork.
- Heat the oven to 180°C or 356°F (fan forced and grill).
- Place the seasoned pork belly into a roasting pan.
- Before placing it in the oven, rub 1 Tbsp vinegar onto the skin only. *This is the trick that will enable the skin to bubble
- Bake for 1 hour – 1 hour 15 minutes, depending on the size of your pork and the temperature of your oven.
- Check the roast at 45 minutes to make sure it is not overcooked.
- 5 minutes before taking out the pork, use a spoon to rub the remaining 1 Tbsp vinegar over the skin again. Place it back to the oven until cooked.
- Once it is cooked, remove from the oven and let it cool before eating.