My favourite type of siew yoke (roast pork) is juicy, chunky cut and legit crispy crackling. It’s pretty easy to find in Malaysian but not so much in Melbourne. Hence the inspo to make this at home.

The spice combination in Garam Masala is different from Chinese Five Spice. I use Garam Masala because when I first made this recipe - I didn’t have Chinese Five Spice at home. It turned out pretty delicious with Garam Masala, so I’m sticking to it.

Don’t use table salt to sub coarse salt as the small grains will bury themselves in the scored pork skin and make the crackling unbearably salty. This is a trial and error tale :)

Rest the pork and slice skin side down.

**Gluten Free and Refined sugar free