Crispy Roasted Pork Belly (Siew Yoke)

2 1/2 pound pork belly with skin
3/4 teaspoon Chinese 5-spice powder
1 tablespoon Chinese rose wine
1 cube red fermented bean curd (optional)
1/4 teaspoon ground white pepper
1 1/2 teaspoon of salt (divided into 1 teaspoon for marinade and half a teaspoon for the skin)
Add water in a wok or a large shallow frying pan to cover about 1 cm of the pork belly when submerged. Bring to rolling boil over high heat. Place the pork belly (skin side down) into the water, then...
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Nutritions

Calories
111

Sodium
11158mg
464% DV

Fat
2g
4% DV

Protein
6g
13% DV

Carbs
15g
5% DV

Fiber
0.8g
3% DV
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