Roast Your Own Crispy Pork Hong Kong Style

This roast pork was made as a house warming dish and it was so popular that the 2 kilos which was prepared got eaten up while waiting for the later two thirds of the guests to arrive! There was high praise for this dish and there was even talk about turning into professional roasters. The only problem encountered was that the children and certain unmentioned adults would eat up the crispy crackling only to leave the meat behind.

Dry the raw pork thoroughly and score the skin with a very sharp knife. Rub generously with salt and five spice powder making sure to season in the score lines.

Place in a windy area in your home and pat dry occasionally. Leave in the fridge overnight with the skin exposed to dry further. Alternatively, if you are in a hurry place the pork in a a fan forced oven on low heat (about 30 degrees) with the skin side up.

Take out the next day and let it warm up to room temperature making sure that the skin remains dry. Heat oven to 180 and place in lowest rack. Roasting time should be about 45 minutes for 1 kilo of pork. Lastly, turn the heat up to 200 and cook for another 15 minutes until the skin bubbles and turns golden.