Roasted Pork Belly (Sio Bak!)

Herrrmmmmm...

Yes, I had went through a really difficult time, heaaa...to roast the pork bellyyyy

Look at the clock! It was five quarter now, and turned around and look back to the pork belly, yes it was still a rawww reddish flesh. EW!..Blahhh, ofcourse raw, just few second how can it be cooked =_=

Okie, finished bullshitting! Let's get to the point.

To obtain the best result in roasting pork belly, one should always avoid choosing a belly with hardened skin!
Get started!
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Better you guys watch this video @ post instead of me talking, hmm, is typing here so torturing me out and lousy explanation just let you all got bored.

Here are some recipes...
1>


2>
http://nasilemaklover.blogspot.com/2012/04/crispy-roast-pork.html

Last but not least, this is the recipe I had tried,
3>
https://www.facebook.com/photo.php?v=1403887219834187

Here are some essential ingredients, (refer to the recipe)
- Five spice powder 五香粉
- Grounded white pepper 白胡椒粉
- Salt 盐
- Fermented red bean curd (the pronunciation of Cantonese is LAM YU)
- Rice wine 米酒
- White vinegar 白醋
And also the main character, PORK BELLY!

PLUS, here's some reminders,
▷ALWAYS PUT A TRAY BELOW THE PORK TO AVOID THE LARD TO DRIP ONTO THE HEATER OR WHATEVER BELOW THE PORK.
▷ALWAYS BAKE THE PORK BELLY ON THE METAL BARS INSTEAD OF THE TRAY.

Here come photos! Ka-cha!

Before,

And after!

Though, my masterpiece was not really successfully roasted. The skin was too hard, but yet we could still hear the cracking sound. It was hard yet crunchy!
About the rest, bottom had already turned stiff, some even crunchy! But I don't like it 

May god bless you in succeed in making this roasted pork belly! Sio Bak-Booooo!

And Stay tune for my next masterpiece: Butter shortbread cookies!