siu yuk (roast pork)

only marinated for 24 hrs, still tasted yummy. broiled at the end.  may cook more than 1 hour next time

Recipe loosely based on the one below.  But just sprinkled seasoning on like in this video

https://www.youtube.com/watch?v=Fr6xswgiIyA&t=4s

Also par boiled it, skin side down for about 90 seconds, so I could poke holes in the skin

From Facebook

Calvin Tam Luong shared his first post.

New Member · 5d · recipe

My name's Calvin but my Cantonese name is "Ah Wing" as of lately people only refer to me is "Ju Yuk Wing" or "Siu Yuk Wing" 😂🤣

When the whole family and friends only want one thing from you....😐

plenty of steps to make this but easy once you get it down😉

2.5-3lbs of pork belly
teaspoon salt
teaspoon sugar
1/4 teaspoon 5 spice powder
1/6 teaspoon white pepper
combine all season set aside

skin side up, poke holes only skin deep throughout with a small sharp knife or prickler of some sort.

teaspoon shaoxing cooking wine rub meat part, season meat side throughout without touching skin

flip over, wipe skin dry and clean off any seasoning touching with dry paper towel. brush a little white vinegar on skin then sprinkle generous amount of salt of any kind on skin then place in fridge skin up on a tray or plate for 2 days( the salt help pulls water out of skin faster. reason to do this is because when you roast the pork belly skin stays attached to meat without falling off when cutting.

2 days later wrap in aluminum foil with skin exposed facing up. place in elevated metal rack inside a dripping tray, pour about 3 cups water in that tray( helps prevent pork skin from burning while roasting).

roast time exactly 1 hour @ 450 degree Fahrenheit.

let cool 30 minutes before cutting ^___^