Roasted Pork Belly

Hello, this is my first post about food. One of my favorite. Many of us know about this but I just learn it's other name yesterday when I surf about Chinese cuisine. Well to be true.I know it's called Sau Nyuk here in Sabah. So Sio Bak is it's other name.

Featured Recipe of Today! (Credit to the Meat Man) for this wonderful video.

How to prepare a Chinese Sio Bak (Roasted Pork Belly)

That look simpler in video :)

The Ingredient ;-

1) 4kg of Pork Belly

2) Ground Salt

3) 4x Fermented Red Bean curds

4) 2 tbps of spices

5) 2 tbps of ground white pepper

6) 2 tbps 5 mix spices

7) 2 tbps Coarse Sea Salt

8) Rice Wine

Preperation

1. First of all clean the meat..and let it dry..poke hole's on the belly skin

2. Sprinkle with salt and rub it to the skin...apply thoroughly

3. Mix all the other ingredient of 4x cube of red fermented red bean curds, 2 tbps of mix 5 spices, 2 tbps of       ground white pepper, 2tbps of coarse sea salt and add some rice wine. A clear rice wine is better.

4. Stir the mixture and apply it on the meat section of the pork belly..spread it using your hand until it cover       all the meat.

5. Flip it..and let air dry for 4 hours.

6. Insert skewers crossing to keep pork belly flat during roasting

7. Baked it into the oven for 200 degrees..take it out after 2 hours

8. Brush white vinegar on the skin to add extra flavor and put it back into the oven with max heat till skin char.

9. Take it out and scrapped off the charred bits on the skin.

10. Take off the skewers and rest the belly for 30 minutes.

11. You can start to chop it into chunk and it is ready to serve.