Siew Yoke or Roast Pork

Adapted from Christine recipe with some adjustment
Original recipe : http://en.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html?m=1

Ingredients:
1kg pork belly with skin
1/2 Tbsp Shaoxing wine,
Rock salt(  I use Coarse Sea Salt)

Seasonings:
2 tsp salt
2 tsp sugar
1/2 tsp five-spice powder

Crispy Roast Pork Belly
Procedures
For poking pork rind I use fork

Convection Oven

**** DO NOT POKE HOLES EXCEEDING THE SKIN TO THE NEXT LAYER.

Method:
To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
Use a knife to scrape away any impurities and hair.
 Rinse thoroughly.
Blanch in boiling water for about 20 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use fork to poke the skin as many holes as possible and wipe away as much water as you can.
Turn over to other side, cut a few slits on the meat but do not cut through the fats layer before the skin to help absorb seasonings better.
Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the skin otherwise the five-spice powder will darken it.
Wrap the pork meat with foil and leave the skin unwrapped. Place in fridge, let air dry overnight in fridge.
Preheat oven to 200C/395F.
Remove pork from fridge and pork the skin again and wipe away any excess water. Then apply a layer of vinegar on the skin. Then apply a thick layer of the rock salt on the skin only.
 Let rest at room temperature for 30 min. Bake in preheated oven for about 20 minutes and remove the layer of harden salt. Then put it back to bake again. Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings.

Fatty stuff released while roasting, caught by the foil at bottom can keep it for frying vege or noodles.

The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.
I put it on the rack n a tray or foil under the rack for easy cleaning.