Mix all ingredients except pork until sugar and ascorbic acid are totally dissolved. Put in a big bowl.

Soak whole pork in this solution and prick all over with a fork or ice pick.

You may also use a syringe to inject solution into the thick meat.

Cover bowl with a clean cheese cloth or foil. Store in refrigerator.

For 3 days, turn and prick once a day.

On the 4th day up to the 18th day, turn once a day (no pricking needed).

On the 19th day, wash 3 times in clear water. Then tie a string around the meat to prevent the meat from sagging and boil in the following mixture:

After cooking the meat in this mixture (see ingredients), drain. Remove skin.

Sprinkle brown sugar generously on surface, then, press heated kitchen turner or spatula to caramelized the sugar, repeating several times till meat becomes golden brown.

Or you may bake ham in an oven in 350 °F heat until golden brown.