Thịt Heo Quay & Bánh Hỏi (Roasted Pork & Rice Vermicelli)

ROASTED PORK

1 piece of fermented bean curd (or 1 teaspoon of salt)
1 teaspoon of garlic powder
1 teaspoon of five-powder
2 teaspoons of sugar
1/2 teaspoon of pepper

Marinate the meat overnight in the refrigerator with the skin side up (remember to PAT DRY the skin part and leave in the refrigerator UNCOVERED).

Preheat oven 400F.

Remove the meat from the refrigerator, pat the skin part really dry, then use a sharp fork to prick the skin layer (not too deep to disrupt the fat layer), use a brush to paint vinegar/salt/baking powder mixture over the skin (1 Teaspoon of white vinegar, 2 Teaspoons of salt, 1/2 Teaspoon of baking powder), then cover it with a layer of salt on top (coarse Kosher salt).

Put the meat on the foil and fold it like a boat, roast it for about 50-60 mins in the middle rack, then take it out and remove the salt layer, also discard the foil.

Put the meat on the tray, place it back in oven (lowest rack) and broil it for about 10-15 mins until the skin layer is all crackling and puffing up. If there is an area that hasn't cracked and puffed yet, cover the finished part with foil wrap to prevent it from burning and continue roasting.

When it's done, remove it from the oven and allow it to rest for about 10 mins before cut it into small pieces.

RICE VERMICELLI

Waiwai brand noodle bag (17.5 oz)
1 cup tapioca flour

Soak the dry noodle in warm water for about 30 mins.
Drain it really dry and mix with 1 cup of tapioca flour.
Put lil oil on the splatter screen first, follow with a thin layer of noodle.
Steam for about 2 mins.