The Fab, FAb, FAB Roast Pork Belly

 

I’ve been trying out some recipe to re-created authentic Sarawakian and Chinese food…i’ve tried the kampua recipe. its not quite there yet but its close…i found out tat pork lard makes a tremendously huge difference in the taste of kampua…so, i’m gonna try again in a couple of days or when i feel like it…maybe i’ll try it now…hahaha

then i made roast pork belly…i bought the wrong pork for the first time which ended up with this piece…

its obviously pork leg which u can’t tell from the packing (which i didn’t read). so i went out and bought another one a few days later…and ended up with this…

this is just fantastic…the juice flowing out, the crunch of the skin and the taste of the fat. memang ooommmpphhhh!!!!!!!!!!!! hahaha…now to make a good kampua mee…la la la…