I'm enrolled in a new degree program--Master of BBQ

This summer, I've been able to try a number of BBQ dishes.
This is one of the most interesting assignment so far--my favorite pork belly

Special thanks to Marine Li from Toronto, who generously share with me this recipe.

材料 : 五花腩肉 2-3 斤 粗鹽 適量
醃燒肉料 : 紹興酒 1 湯匙, 幼鹽 2茶匙, 糖 1/2茶匙 , 五香粉1 茶匙

Steps:
1. 先用刀在五花腩肉表皮上刮去污穢物及毛, 用水洗淨, (Optional step: 再將五花腩放入滾水內煲大約10-15分鐘至五成熟, 然後取出過冷河)
2. 五花腩抹淨.. 抹乾. 將紹興酒抹上五花腩上. 再將其他醃料拌勻後再平均抹上.... 皮不用醃..
3. 再把全塊豬皮篕上鹽,放入雪柜at least 5小時。用鹽焗的方法是令到豬皮表面水份全部蒸發, 達至表皮鬆脆效果. 所以, 沒有被鹽覆蓋的地方表皮會較韌.
4. 預熱焗爐至380F，把肉從雪櫃取出,把豬皮上的鹽全部刮走,然後用幾油捽勻豬皮,放入焗爐, ,焗45分鐘至熟,
5. Set 焗爐 to BROIL. 焗多大約8分鐘至豬皮全起細泡。
6.出爐侍凍,斬件上碟;

This is quite simple, isn't it? Bon appetit! ^_^