Let's start with Chinese New Year. First lunar new year for the kiddo. Why is it once you have a kid, you have a new measurement system? It's interesting, that's for sure. First time I'd made siu yuk in a while.
Siu Yuk Recipe (Crispy Skin Pork)
Pork belly, skin on
sugar & white pepper (optional)
Rub the meaty side of the belly with your seasoning. Let it sit overnight in the fridge (or at least a few hours). Then blast it in the oven at 350F for a few hours and poke at the dried out skin. Put the pork belly on a rack to keep it from sticking to your roasting pan, or from deep frying in its own goodness. Blast the heat up to 400-450 to put some bubble on the skin and get it good and crispy.
Let it cool off overnight, then use a cleaver to cut it in to tasty meaty bits.
Gosh, if there's a dish that says "LUNAR PARTAY", it's siu yuk - the shatteringly crisp skin, the way the fat melts in your mouth, and the major umami factor from the seasoned meaty bits.
I haven't been hosting too many parties lately. Mainly trying to get a grip on things and put mom life first and foremost. How many friends do I even have left? It turns out all of the friends. My home was filled with friends old and new: playing games, eating all of the foods, and (for a select few) running around with our kids.
Also, sorry guys for not labeling the giant bowl of raw meat for dumpling filling, but I really thought that plus dumpling wrappers made that obvious. I am happy to report no fatalities following dumplinggate 2k18.