Crispy Roast Pork

Name: Crispy Roast Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; Some Barbecue material; Some salt

by Leaf's Little Chef

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Recently, Ye Zi made a series of New Year dishes, and I kept eating and eating after cooking. I really felt the rhythm of growing meat during the Spring Festival...
Fortunately, it’s already spring, and the beginning of spring yesterday. The northern winter made it difficult for the leaves to go outdoors. Seeing the arrival of spring, the leaves went straight to the outdoors like happy birds. When they were happy, they ran for 18 kilometers. There was a fire in my heart. The cold wind also becomes warmer!
Spring is here, while enjoying the food, you can go outdoor sports more, but you must not run casually. Ye Zi was injured in the early stage of running, and many of the runners around Ye Zi were injured. Be sure to pay attention to the running posture and Stretching before and after running.
By the way, I talked about sports, and then we talked about our food. Today, we are sharing the seventh dish of the New Year dishes series: crispy roasted pork.
This crispy roasted meat is also Cantonese roasted meat, but the leaves don’t like sweet meat, so the method is also the leaf version. Of course, it is the usual principle: simple, I use the ready-made barbecue material that I bought, powder For the shape, you can also use the barbecued pork sauce, of course, you can also make it according to your own taste.
This crispy roasted pork is really the best pork belly. The skin is burnt and crispy, and the meat is so soft that it melts in your mouth. However, the meat should be eaten hot after it is roasted. The skin after it is cold and reheated will not be that at all. Kind of taste, but a little bit can’t chew. "

Ingredients

Crispy Roast Pork

1. Prepare the raw materials.

2. Put the pork belly into the pot and cook until the skin can be moved with chopsticks.

3. Use a fork to repeatedly pierce the skin of the meat.

4. Then cut the pork belly into long strips, but do not cut, evenly spread an appropriate amount of salt, then spread an appropriate amount of barbecue ingredients, wrap it in plastic wrap, and put it in the refrigerator to marinate for half a day. Some friends even put a little baking soda on the skin when making it, so that the skin is more crispy. The leaves don't need this step. Personally, I don't think it is necessary.

5. The marinated meat is taken out to expose the skin, and the remaining three sides are wrapped in tin foil.

6. Put it in the oven, with the skin on top, heat up and down at 190 degrees, and bake for about 50 minutes. The specific time and temperature setting should be determined according to the performance of our own oven. Our oven is very mild. The skin is not sticky at all after baking for 50 minutes, and the meat is very soft and rotten, and it tastes not greasy at all. A lot of fat will be baked out during the baking process. It is recommended to pour out the oil in the tin foil before baking.

7. Finish, cut into pieces and serve. Press the knife a little harder when cutting, otherwise it will be easy to cut into shape. It can be eaten directly or dipped in barbecue ingredients.

Tips:
Ye Zi’s little chef, majoring in food nutrition and safety, national first-level nutritionist, gourmet writer, senior nutrition lecturer, senior health manager, inheritor of national banquet, guest of many TV stations, volunteer of "Food Education" promotion plan, author The gourmet book "The Dietitian's Table: A Nutritious Home-cooked Meal", which conveys the health of hundreds of millions of people and shares simple, nutritious and delicious food. The WeChat public account "Leaf's Little Chef" has a series of recipes for all New Year dishes, as well as 400 simple dishes to learn easily. If you have any questions, please leave a message on the WeChat public account, and Ye Zi will reply one by one.