Nobody, nobody believed it was that simple. After the incredible "12 hour cooked pork crackling" that we had at 1929 restaurant for LKP's birthday, I was determined to try making at least a basic version myself. This is a half kilogram loin that I bought raw from Espirinto, all I did was the scour the skin surface (one cm apart), pat some organic coarse sea salt on it. Then I put it in the oven at 190 degrees for about 40 minutes, and then turned up the grill in the last 10 minutes. It was served at Christmas lunch with the Book Club with some onion marmalade, and I have not seen these fussy folks so thrilled for a long time. We all agreed that it was good that we are Chinese (and not Jewish) and can eat pork.Also tried another version with some Brazilian herbs the next day when the parentals came over lunch. My mom, who is usually not so interested in Western recipes, got extremely curious, and she is trying to make this "sio bak" herself next week. har har.
