Let's make Siew yuk! Chinese crunchy layers pork belly!

Ingredients:
1 pack spicy bake mix.
2 teaspoon salt.
2 teaspoon chicken knorr.
1 teaspoon five spice powder.
1 tablespoon chee hau sauce.
1 tablespoon hoisin sauce.

skin:
red vinegar and rice vinegar. (brush over 45 times. Let dry in between brushing)

Put in fridge for 45 day. Do NOT cover skin! it needs to be super dry for it to have a crispy skin.


Enjoy!

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