mycookerygarden

Started pizza dough around 4pm. Rested till about 6pm. Pizza ready by 8pm. Used up some old Emmenthal cheese and Swiss ham in the freezer. Didn't open a can of tomato sauce, instead used the tubed Migros pomodoro paste. OK. Even spread a thin layer of mayonnaise first on the dough. Pathetic shaping skills but luckily, the crust was nice after baking. Raw salad of kale and cucumber with Yuzu soya sauce salad dressing. Kept veg easy with tasty pizza.

I made sio bak (roast pork belly) here in Singapore to see if I can get the crispy, crackling skin. I haven't tried this recipe yet, to be able to roast the pork immediately with a layer of salt on the skin. https://rasamalaysia.com/chinese-roast-pork/ Instead, I have prepared the pork belly by poking holes on the skin and then, marinating the meat part with salt, pepper and five spice powder. I also rubbed some salt on the skin and dried it with paper towels. Then, I wrapped the meat part in aluminium foil, leaving the skin exposed in the refrigerator overnight. Maybe, I shall try to insert a few garlic cloves into the meat as per the rasamalaysia recipe before baking and also have a tray of water at the bottom of the oven. Anyway, the first attempt was using Frozen, Thawed pork belly and only left in the fridge for about 6-7 hours. Some parts of the skin did not crisp so much. The meat was dark in color because I had marinated it with soya sauce. Uneven crackl