3.4M views · 19K reactions | Take a look at how this 50-year-old business use their traditional recipe & method to roast pork  Production: 有你 UNI | KL Foodie | Facebook

Pork so crispy you can hear it just by looking! There are few foods as emblematic of siu mei (open-fire roasted meat) than Cantonese roast pork belly, or siu yuk—fragrant, succulent meat hiding beneath a uniform layer of golden brown, super-crispy skin. You’ll need: 5 g Sand ginger, dried 4 g White peppercorn 48 g Kosher salt, divided 0.5 g Five-spice powder 3 g Granulated sugar 1 g Monosodium glutamate (MSG) 900 g Pork belly, skin-on, center cut Equipment: Spice grinder Digital scale Flat-botto