This is my first post so please give me some feedback next time more images will be provided. Thanks.
For me the glaze was far too sweet (even if I do like sweet sauces in chinese cooking) and the crackling far too hard. - 29 Jan 2017
Nice unfussy receipe with a good glaze. Would like a larger picture of how to cut the meat open to take the stuffing. Keep posting - 06 Mar 2016