How to make Chinese crispy skin pork belly roast, samcan, the easy foolproof way?
The answer is simple. Follow the Danish people how they make their crispy pork rib roast, ribbensteg.
Slice the pork skin about 6 mm apart. Do not cut the meat, just slice the skin. Rub the salt into all the skin crevices. Roast the pork in the oven, 200C, until the skin is crispy.
Now you have crispy skin pork belly roast for the Chinese New Year feast.
I sharpen and lighten the noodle on the top left using the Lightroom Radial Filter, Invert Mask. I make the noodle slightly brighter so the eyes are drawn to it as the main subject of the picture—the visual culinary story.
Photo taken with Canon EOS 5D Mark II. Natural light source from the right side. Dark theme.