Methods1. Prepare a pot of water, the three layers of meat with onion segments, ginger, rice wine to run the living water first.
2. Use kitchen tweezers to pull out the hard hairs on the skin of the meat. Use a small knife to scrape away the impurities on the skin. Wash the meat and pat dry with paper towels.
3. Take a small knife and stab the pork skin in a vertical direction, stabbing the whole side of the skin, being careful not to pierce the meat.
4. Mix all the five-spice powder and half of the salt (1 teaspoon) with the white pepper, then spread evenly over the meat. If any of the marinade gets on the skin, wipe it off with a paper towel.
5. Rub the remaining 1 teaspoon of salt into the pork rinds and marinate in the refrigerator for a few hours or overnight.
6. Preheat the oven to 220C/ 430F.
7. Put warm water in a baking dish, find a small ovenproof bowl and place the tri-tip in it. (It's very tongue-twisting.) Don't let the pork touch the water, and if it does, pat it dry with paper towels.
8. Roast for 30 minutes, when the skin of the suckling pig is starting to blister! The first thing you need to do is to take the pig out of the oven and rub the holes in the meat with a bamboo skewer in a vertical direction. The more you do it, the better.
9. Bake in the oven at 200C/390F for 90 minutes. Or bake until the skin has formed a crispy crust. During this time, remove the suckling pig from the oven every 30 minutes and rub the holes, then put it back into the oven.
10. Once roasted, transfer to a rack and let cool for 15 minutes before cutting into pieces.
10.