There is always a thing called beginner's luck. I suspect it may rub off soon with so many of my first attempts in cooking actually working out. Yes, it is not because i am that good, you know. Along the way, i did had a mishap with the roast pork.
I couldn't decide whether to stick to the original chinese recipe or the western style roast pork, so i decided to compromise and just did what i usually do.
Put the meat through a nice marination and off we went off to the oven.
Happily though, with roast pork, the first number one no no, is no wet marination, if you want a crispy crackling. I happily doused the pig in olive oil, herbs, lemon zest, salt and pepper. Even after deciding to let it have the outdoor treatment of sun tanning outside the balcony, it obviously didn't work. Although i am told that give it a dry rub of herbs, salt and pepper and then put it outside for a day to air dry it and you will get a marvelous crackling.
To get melt in your mouth texture, the meat needs to go through slow roasting, alas mistake no. 2, high heat because all i wanted was the crispy crackling.
Alas, while the pork in no way tastes bad, in fact still rather good, it was not the melt in your mouth texture and the crackling was rather stiff and chewy. The result of a 45 minute roasting at 240 degrees.
Oh well, till another week when i decide to get pork belly in the market.