2 pieces of red fermented beancurd (tau chu or nam yee), well mashed
1 tsp cooking wine
1/2 tsp sugar
Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Set pork aside, then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave aside for one to two hours to dry.
Place pork with the meat side up on a rack and roast in a turbo broiler at 200ºC for 20 to 25 minutes. Remove meat. Prick the skin with a sharp metal skewer several times. Put meat back on the rack with the skin side up and roast at 200ºC for 25 to 30 minutes or until skin turns crispy.