Chinese Roast Pork

I'm still trying to catch up on my posts... and yes... I'm still on Easter!

This year I'm having a relatively quiet easter in Sydney, which is very unusual, even my mum found it weird!!! A couple of weeks before Easter, my mum asked me whether she needs to take care Mochi for us during the Easter break and I said 'no'... and she was shocked and questioned again... 'No?!?!?!?' Usually when we have a long weekend, we'd either go away for a short interstate or drive away trip or have house parties at different people's places. But this year nothing was really organised besides a dinner party and a small breakfast gathering both at my place.

For the 9 people dinner party, I actually made quite a few things, but only managed to take photo of the Roast Pork and the dessert! I've made smoked salmon arancini (this is actually the third time I've made this, but I still not managed to take one single photo of it!!!! arrrgghhhhh....), carrot dip + avocado dip with pita bread, lemongrass chicken skewer, and the chinese roast pork! And thanks to Carol for preparing a salad for me!

Personally I don't really like the Chinese roast pork you get from the shop, because I found them too salty!!!! But one day I came across this recipe (here is the English translation of the recipe!!)that seems so easy to make, so I thought I'd give it a go, since hubby loves the Chinese Roast Pork!

After the first bite... I went... 'Wowwwww'.... the skin was soooo crispy, and the meat was still slightly warm and not too salty - you can just taste a hint of the salt which I like!!!! The meat was soft and tender, and you couldn't really taste the oily fat in the meat, I guess it was all drained out from the boiling and roasting process! It tasted awesome!! I was so effortless, just preparation work is needed the night before! I'll definitely make this again!!!

=)