Pictures might be offensive, you'll gain weight just reading this post ! LOL !!!
I am happy with my own roast pork recipe here but I'd like to further improve on it's skin, I want the achieve the softer crackling. Don't be mistaken, still crispy but on a softer note, just like those siew yoke at those HK roast meat shops. I found a recipe worth trying here. In fact, most of her recipes are worth trying. I spent a few nights browsing Redneck's site. Check out when you've time.
I'm going to do a pic by pic account on the puffy crackling roast porkie session here :
Pork belly, I cut to half for easier marination and roasting. Cut lines on meat side for better marination. Cut horizontal lines on skin also
Marinate : 1 cube nam yue, 1 tbsp Chinese 5 spice powder, 1 tbsp salt.
Rub on meat, dry skin side up by leaving in fridge for overnight marination.
Remove from fridge 1 hour before roasting. Fry skin side down in non stick pan for ard 3-5 minutes on low fire
Before and after frying
The oven setting. Roast/grill mode and 170 C.
Roasted for 1 hour but I crank up the temp to 190 C after 50 minutes when I didn't see much 'action'.
I also slathered some white vinegar on the skin.