Roast pork, sio bak

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 crackling but still crispy.

The second attempt turned out much better. Happiness.

About 500g in all, the bottom piece is actually not pork belly. It is twee bah.

After overnight in the fridge.

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