One of my favorite dishes during a Chinese feast is the suckling pig--I particularly enjoy the saltiness and texture of the crispy skin. Since it will be near impossible to roast a suckling pig at home, I turned to skin-on pork belly to recreate some of that flavor.

In Chinese culinary culture, pork belly is often braised. This version uses the oven instead to create the crunchy, crispy texture…..

Baking, Chinese, Pork, Yam's HK Kitchen, Sauce, DishesWe Are HKers13 July 2020pork belly, crispy, crusted, oven, salt, meat, marinade, bake, sharon yam, mantou, crunchy, salty, dinnerComment