Tuesday, March 2, 2010

Roast Pork Chinese Style aka "Sio Bak"

There was some pork belly meat in the freezer, so I thought it was time to try out this recipe my mom's friend had recommended. Here's the result:

The meat was so tender and tasty, I'd definitely try this recipe again. But next time, I'd leave it in the oven without the salt crust for a shorter time, and I'd turn on the top broiler for the last few minutes to make the skin crispy and crackled.

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