烧肉

There are whole lots of procedures to make this siu yuk. One of the most important part is to 打针on the skin of the half cook pork.
Marinating the pork.

Drying the pork.

It's done after roasted for almost 1 hour.

Ready to serve! Check it out, the skin is crispy, and the meat is tender... good try :)
Anyway, this is not the first time we are doing. So many try and errors in between.