Cantonese Crispy Roast Pork
1.
Wash the pork belly, use a knife or a musket to remove the pig hair on the surface of the pig skin
2.
Turn over and cut the lean meat a few times, not fat and skin
3.
In a pan under cold water, use a low heat without covering the lid, use a spoon to skim off the floating matter, and cook until the pork changes color (that is, half-cooked)
4.
Wash the surface foam with clean water, and use kitchen paper to absorb the surface water
5.
Spread the five-spice powder and salt evenly on the lean meat. Don't put spices on the pigskin, so as to prevent the pigskin from becoming black
6.
Use pigskin needles or forks to insert pigskins, make full use of Rong Rong's needle method, and poke as many holes as possible
7.
Put the meat in a bowl of similar size, apply white vinegar on the surface of the pigskin, and refrigerate directly in the refrigerator for 3-4 hours without covering the lid. It is best overnight
8.
Take out the meat, put the pork belly on the prepared tin foil, put the pork skin side up. Wrap it in tin foil, do not wrap the pigskin in it. Coarse salt and a small amount of water are mixed evenly, and the coarse salt evenly covers the surface of the pig
9.
Put it in the third layer of the French steam oven from top to bottom, add a grease pan with tin foil on the lower layer, select [hot air convection] mode, 200 degrees/45 minutes
10.
Take it out, remove the coarse salt on the surface of the pigskin, pour out the meat juice in the tin foil, remove the tin foil from the barbecue, and put it directly on the grilling net
11.
Put it into the third floor of the French steam oven from top to bottom, select the [hot air convection] mode, 220 degrees/45 minutes, the specific time can be extended or shortened according to the burning situation of the pigskin.
12.
After roasting, let it cool for a while and then cut it. When cutting, the skin will be down, otherwise the skin and the meat will separate easily.
Tips:
1. When choosing meat for crispy roasted pork, it is best to choose fat and lean pork belly, so that you can fully eat that kind of layering.
2. In the end, don't be too gentle when you pierce the hole. Use the injection method of Mother Rong to pierce every inch of the place. The roasted skin must be super beautiful.
