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I love Chinese crackling pork but it's hard to get a good crackling pork in Long Island..Mostly all the Chinese restaurant here in Long Island sell America's Chinese food like Chicken Broccoli,General Tso's Chicken and etc..Well,of course I still can get good crackling pork but I have to go to NYC's Chinatown restaurant .Almost every Chinese restaurant in NYC do sell crackling pork hanging at their store front .Mostly people called roast crackling pork as"Siew Yoke" but the name given by Chinese restaurant here is Roast PIG!! And for "Char Siew",they called Roast Pork!! Don't ask me why!! I guess they try to differentiate the name in English.To make life easier, I bought a block of pork belly ,weight about 5 pounds plus..Actually it's not much work to make this crackling pork at home,it's pretty easy and simple..I just prick the pork skin all over with sharp knife before I rub with sea salt,sugar and red fermented bean curd(nam yue).Then bake and broil in the oven..after 2 hours I have fresh crackling pork for my dinner!! Hubby love it,he thought it's cueritos or Chicharron( South American food)!! If you miss crackling pork and can't get it anytime or nearby, you might want to try this recipe.I promise you ,you won't regret it!! 
Ingredients:
5 -6 lbs pork belly or shoulder
4 tbsp sea salt
3 tbsp red fermented bean curd ( nam yue)
1 tbsp sugar
Method:1:Wash pork and pat dry with paper towel. Then score meat’s skin with a sharp knife, making a cross-hatch pattern all over the skin.
2:Rub sea-salt,sugar and red fermented bean curd all over the pork,well.Placed the marinated pork skin down over an aluminum foil over a baking tray in fridge for 2 hours or more.
3:Bake marinated pork at 375 F for 45-50 minutes,then turn the skin facing up,bake for another 45 minutes. Changed oven setting to broil ,cook for another 15 minutes or until the skin crackling puffy and crispy.
4:Remove crackling pork from oven and let's it rest for 10 minutes before cut and serve warm as appetizer or main dish
I didn't realised I didn't score or prick the skin well,so you still can see the skin in the middle is not crackling puffy.
I love to dip this crackling pork with cut Thai's chili and soy sauce!! very yummy!!
Note:If you want your pork's meat tender and moist,use bake setting first to cook the pork belly or shoulder..
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