Cantonese Crispy Roast Pork

Cantonese Crispy Roast Pork

by Duoyun 3602

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

4

Cantonese-style crispy roast pork is one of our favorite oven dishes. Even the elderly and children at home love it. Although the pork belly is used, after high-temperature roasting, the excess fat will overflow, and the finished product will have a complete taste. There is no greasy feeling, the skin is crispy when you bite it, the meat is tender and juicy when you bite it, and you bite it with sugar while it's hot, the lips and teeth are filled with crispy, fragrant and sweet, it is simply delicious!

Ingredients

Cantonese Crispy Roast Pork

1. Wash the pork belly and cut into chunks about 9 cm wide and 15 cm long. Prepare chives and ginger.

Cantonese Crispy Roast Pork recipe

2. Sit in cold water in a boiling pot, add pork belly and green onion ginger to a boil over high heat, add appropriate amount of cooking wine and cook until broken (you can use chopsticks to insert into the meat, and no blood will drip out)

Cantonese Crispy Roast Pork recipe

3. Take out the cooked pork belly and soak it in a basin of cold water

Cantonese Crispy Roast Pork recipe

4. Scrape the skin with a knife and rinse

Cantonese Crispy Roast Pork recipe

5. Cut the pork belly skin down with a knife into slices about 1 cm wide without cutting, which is convenient for tasting and cutting the finished product.

Cantonese Crispy Roast Pork recipe

6. Wipe the skin dry with kitchen paper, and then use a toothpick to make some fine holes in the skin

Cantonese Crispy Roast Pork recipe

7. Spread a little salt on the skin first, wait for the salt to penetrate completely, and then spread a proper amount of baking soda

Cantonese Crispy Roast Pork recipe

8. Stir well with appropriate amount of light soy sauce, five-spice powder, salt and sugar

Cantonese Crispy Roast Pork recipe

9. Marinate the lean meat down in the sauce for 1 hour

Cantonese Crispy Roast Pork recipe

10. In the middle of the process, use a brush to brush the sauce into the meat several times along the gap

Cantonese Crispy Roast Pork recipe

11. After marinating, use bamboo skewers to skewer from the middle to prevent deformation in the middle of roasting

Cantonese Crispy Roast Pork recipe

12. Wrap the meat with tin foil, with the skin exposed

Cantonese Crispy Roast Pork recipe

13. Spread tin foil on the baking tray, put the meat pieces in, keeping the height of the meat pieces consistent, put it into the second floor of the preheated oven, the oven heating method selects the upper and lower pipe heating and hot air circulation, and the upper and lower pipe temperature is adjusted to 230 Degree, bake for 35 minutes

Cantonese Crispy Roast Pork recipe

14. Take out the meat, scrape the char on the surface with a knife, and then apply a layer of oil on the surface

Cantonese Crispy Roast Pork recipe

15. Then put it in the oven, adjust the temperature of the upper and lower tubes to 200 degrees and bake for 10 minutes.

Cantonese Crispy Roast Pork recipe

16. After roasting, take it out. When it is not hot, place the skin down on a clean and dry cutting board, and slice along the lean portion.

Cantonese Crispy Roast Pork recipe

Tips:

1. It doesn't take too long to cook the meat, just cook the meat until it is broken, so that the finished meat is more tender;
2. When baking for the first time, the temperature should be higher, just look at the surface foaming and zoom;
3. The roasted meat should be eaten hot while it tastes better. If you eat it for the second time, you can use the oven to reheat it.

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