I've been craving this for almost a week and a half. Okay, maybe not specifically roasted pig belly, but definitely pig belly, you know, the kind that has layers of succulent melt-in-your-mouth lard interlaced with skin and meat. Mmm. I've been reading a lot of foodie blogs as of late (this one in particular) and came across the tantalizing colors, textures, and ease of the dish; so I made it. I bought a slab of "五花肉" at Ranch 99 on Sunday and marinated it over night, baked it at 410F for about fifteen minutes and broiled on High for maybe 20 minutes. I don't think I dried the skin well enough to warrant a legit crackling skin, but it was still freakin' delicious. I also shared with all my housemates, and it was the first real sit-down meal we've had together in a long, long time.
I'm pretty sure everyone was happy with the dinner. I know I was.
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