Crispy Roast Pork

Crispy Roast Pork

1. Clean the pork belly and put it into the pot with cold water

2. Cook on medium heat until 7~8 mature (about 8 minutes)

3. After removing it, cool it with cold water, and absorb the water with kitchen paper. (You can slowly dry it naturally without water in a hurry) Use a knife and fork to insert dense small holes on the surface of the skin (must be filled with the whole piece) Skin surface)

4. Use a knife to cut the side of the meat (the meat I bought is not very thick, and the cut is not deep, I think this step is not very important)

5. Spread five-spice powder (except the skin) evenly on the left and right sides, gaps and sides of the meat, and then evenly spread a thin layer of salt on all parts of the meat

6. Put the meat on the tin foil (only the skin is exposed), in order to avoid the meat from being twisted and deformed during the baking process, insert two bamboo sticks into the meat, and put it in the refrigerator to air-dry the skin (for more than 1 hour)

7. Take out the room temperature more than ten minutes before baking, then preheat the oven, and bake with the upper heat, 230 ℃ (the highest temperature of our oven) for 30-40 minutes

8. Take it out and use a spatula to scrape off the burnt parts of the skin surface, then brush with a thin layer of oil, and continue to bake in the oven for about 10 minutes

9. It's baked (if there are burnt parts and then scrape off with a spatula, it will not affect the taste)

10. Sliced

11. Crunchy skin

12. My family likes to dip it in sugar

Tips:

The key is that dense small holes are inserted into the surface of the skin; the time and temperature are adjusted according to the own oven.