FYI, For Chinese 'Roast Pork', 5 Spice seasoning are applied to the interior of the pig only. For the skin, usual rubbed with salt.
However, recent approach by Hong Kong Michelin star chef is to cover skin with 'sugar'. Roast till burnt and then scraped off. Reapply sugar layer two more time to get really crispy result!
For the lacquered skin suckling piglet, the skin is prepared more like a Peking Duck, with mixture of molasses, vinegar and wine brush onto skin.
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