- Torch the pork if there is skin’s hair.
- Score the skin slanting and in 1/24 inch apart.
- Pound the pork’s skin with tenderizer.
- Prepare a large pot on a medium high heat. Add in water enough to cover the pork. Add in vinegar, ginger, star anise and salt. Add in the pot. Cook and cover until tender.
- Put in cooling rack to let it dry. Chill overnight.
- Remove from chiller 1 hour before use.
- Wipe the pork dry. Fierce the skin with tenderiser.
- If the pork is uneven, scrambled a foil under the pork to keep the pork evenly shaped. Cover the pork with foil except the skin. Skin must be exposed. Put on a cooling rack on a tray.
- In a bowl, mix baking powder and salt. Put the mixture on the skin of the pork evenly.
- Oven at 350F. Checking every 15 minutes until pork is moist and wet.
- When already wet, may open the foil on the side of the pork to expose and brown it. Check every 5 minutes until brown.
- Scrape the salt and baking powder on top of the skin of the porl
- Continue baking until internal temperature has reached 155 C.
- Cut to remove the bone part. Cut into 1 inch rondel.
- Garnish with seasoning. Seasoning: in a pan, on a medium high heat, toast the salt, five spices powder, sugar and chicken powder.
The Insured Traveler 
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