It's Fat Tuesday, so why not getting fat together! And why not eating roasted pork belly before the Lent season starts. To me I can only afford to enjoy this dish a few times in a year unless I'm ready for a new larger pant size. That why whenever I prepare this dish, I always savor every single bite especially the most high prize part of the dish, the crunchy, crispy skin that tastes so divine.
In my opinion, homemade roast pork is much more flavorful than the store bought one. Since the pork is prepared in a much smaller portion than the whole pig at the BBQ joint, you can easily control the marinade and able to let the meat mingle and absorb the flavorful marinade. The most important part to make this dish a success lies in the crispiness of the skin (of course without burning it). Once you can achieve this crucial step, you are more than half way being successful. To tell you the truth, if I could just eat all I want, I would definitely go for the skin. Tonight dinner, I serve it with mixed herb salad and vermicelli noodles, but you can also serve it with rice and it would make a wonderful entree.