脆皮烧肉Crispy BBQ Pork

Ingredients: 
2 kg              Pork Belly
2 stalks        Spring Onion
5 slices        Ginger
                    Water

For Skin:
1 tbsp             vinegar
Few tbsp        Rock Salt

Marinade With:
For Meat(Bottom)
3 pc            Nam Yu
3 1/2 tsp      Salt
2 tsp           Sugar 
2 tbsp         Chinese Wine(玫瑰露或紹興酒) 
1 tsp           Five Spice Powder

Method:
1)  Wash pork boil with spring onion & ginger for 1/2 hour.
 2)  Rinse, pat dry.
 3)  Use several roasting needles poke the pork skin.
 4)  Marinade the meat with Nam Yu, salt, sugar, Chinese Wine(玫瑰露或紹興酒) and Five Spice Powder.
 5)  Wrap the bottom with foil.
 6)  Rub vinegar onto the pork skin.
 7)  Place in fridge for over night(Uncover).
 8)  Preheat oven 200 C.
 9)  Evenly spread the rock salt onto the skin.
10)  Bake for 1 hour.
11)  Unwrap and remove rock salt.
12)  Put back in oven continue to bake at temp. 250 C for 40 minutes or untill skin golden & crispy.

生炒罗米饭

Ingredients:
1 kg         Glutinous rice- Wash soak for 2 hours
8 pc         Chinese Sausages(6 pc pork & 2 pc duck)-Diced
6 no         Dry Mushrooms-Diced
50 g         Dry Shrimp
10 no       Chopped Small Onion
5 cloves   Minced Garlic
2 tbsp       Oil
1 tbsp      Sesame Oil
3 stalks    Chopped Spring Onion
                Soy Sauce
                White Pepper  Powder
                Water

Method:
1)  Heat oil saute chopped onion & garlic.
2)  Add in Chinese sausages follow by dry shrimp & diced mushrooms.
3)  Put in glutinous rice, keep stir fry in low frame.
4)  Every 5 minutes add few tbsp of dry shrimp water or mushroom water, cover for 2 minutes.
5)  Remove cover continue stir fry.
6)  Keep repeat No. 4 & 5, till the glutinous rice cook, it take 1/2 hour.
7)  Add in soy sauce, white pepper powder & sesame oil to taste.
8)  Stir in chopped spring onion.
9)  Serve in hot.