Extremely jucy with extremely crackly crackling on the meat
| preheat oven to 175degC | bake 40mins | set oven to 240degC and remove meat until at temp | remove salt crust | bake 30mins or until crackling crispy | sit for a few mins | make gravy with dripping | ||||||
| 225.0 g of salt | cover skin evenly | |||||||||||
| fill baking tray with 1inch water | place wire rack above water line | place meat skin up on rack | ||||||||||
| 675.0 g of belly pork joint | pat skin dry with paper towel | place in bowel or tin slightly larger than meat | fill but don't get skin wet | place in fridge uncovered overnight | ||||||||
| 45.0 ml of light soy sauce | mix | |||||||||||
| 60.0 ml of rice wine | ||||||||||||
| 1.5 tbsp of brown sugar | ||||||||||||
| cloves garlic | ||||||||||||