Spread the baking soda on the pork belly skin. Dab a little water on your hands and rub the baking soda evenly on the skin. Massage the baking soda into the skin (only) very well. It is important ...

Boil your kettle, put the pork in a clean sink, skin-side up, and pour the boiling water over the skin of the pork – this scalds it and it will make sure the skin is crispy once it is roasted.

Prep the Siu Yuk – pat dry the pork belly on ... bag flat on a baking tray so the maximum amount of marinade is surrounding the meat. Put in fridge overnight. 1. Preheat oven 150c.

If you buy the pork belly on the bone, you can trim the bones off yourself and use them for the sauce. For super crisp crackling, refrigerate the pork uncovered on a plate or tray, at the bottom of ...

For the Pork: Grind together the pork shoulder and belly, then mix with the remaining ... Place a layer of spicy slaw on the bottom, then the finished crispy pork, more spicy slaw, 4 bread and ...

Preheat oven to 220C. 2. Rub pork all over with salt ... Add enough of the dressing to lightly coat. Toss to combine. 7. Serve pork belly and salad with peanut sauce and any remaining salad dressing.