Crispy Roast Pork
1.
Prepare a piece of pork belly.
2.
Add water to the pot, add green onion knots, and ginger slices. The whole piece of pork belly is in a pot under cold water, and the cooking wine is removed.
3.
For the lean side, we can change the knife to the skin (don't cut the skin) and evenly spread the thirteen fragrant and refined salt in the gaps of the meat.
4.
The side with the skin is pierced through with a bamboo stick. Be sure not to be lazy. The more holes you make on the skin, the crispier the finished skin will be (if you have professional tools at home, this bamboo stick can be ignored).
5.
Dip a small amount of baking soda and rub evenly on the skin of the meat, then rub it again with coarse salt.
6.
Put the meat on the roasting pan, and cover with a layer of coarse salt. Can effectively prevent burnt.
7.
Bake in the oven at 200 degrees for 40 minutes.
8.
Remove the coarse salt after baking.
9.
Brush with a layer of oil and put in the oven. 200 degrees is for 30 minutes.
10.
Under the action of heat, salt penetrates into the meat to form a puffed and crispy outer layer.
11.
The roasted roasted pork dipped in sour plum juice can elevate the taste to an incredible level. The golden rind is full of oil and you eat a bite of roasted meat. The skin is crispy and salty when you bite. The meat is rich in texture, tender and juicy when bitten, and the impact in the mouth is unstoppable.
Tips:
1. The cut depth of the cooked meat is 2/3 of the meat is too shallow and not easy to taste, too deep and easy to disperse after roasting.
2. Don't choose too lean meat, the taste is easy to burn, choose a little fatter.
3. If you want a crispy skin, baking soda is the key. Don't put too much, otherwise the skin will be burnt and crispy, but it will be bitter.
