Crispy Roast Pork

Name: Crispy Roast Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Pork belly; 2 teaspoons sea salt; 1 teaspoon Five spice powder; 3 cloves garlic

by Jackylicious

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

First of all, I have to apologize to all netizens and friends. I promised to update at least once a week. Due to the tight schedule at the end of the year, the vacancy was vacant last week. Especially the friends who learned that I am going to make this dish in the trailer, really make you wait for a long time. Without further ado, we will start now.

Traditional Cantonese barbecue, roast pig is recognized as the highest state, and its special status and meaning also make the second brother frequently appear in major ritual activities.

Returning to the food itself, roasted pigs are divided into suckling pigs/medium pigs/large pigs according to their size, and the size of the pigs is basically determined according to the number of participants. The method is mainly divided into 2 factions: light skin and sharp skin.

The smooth-skinned suckling pig, taught to cook, vaguely remember that when I was very young, my family had eaten it several times at a wedding. The appearance is bright, complete, and flawless. The skin tastes like a very fragrant pig-flavored potato chip. same. It is said that due to the cumbersome craftsmanship, the chefs who are gradually roasting the suckling pig have disappeared.

The method of shapi is mainly introduced in this article. The principle is to make the surface of the pig breathable through needle sticking. The roasting process indicates the formation of air bubbles in the pig skin, and then repeats the polishing to form a fat but not greasy, and the mouth melts. At the same time, it can be stored at room temperature for a period of time and still remain very crispy.

Another reminder to teach cooking: If you eat roasted meat outside, remember to ask the chef if the pig’s head is still there. Because the best part of the whole roast pig is the "pig cheek"! (I won’t tell him other people)"

Ingredients

1500g Pork Belly
2 teaspoons Sea Salt
1 teaspoon Five Spice Powder
3 cloves Garlic

Crispy Roast Pork

1. The pork belly needed to make roasted pork must first have a certain width. Note: The picture is an iPad Mini

2. The second is to pick as much fat as possible on the premise of having a sense of hierarchy!

3. Here is an introduction to this special tool, which is also a tool that Cantonese roast meat chefs often use when dealing with the second brothers-nail loquat, which can also be regarded as "the way of the other and the body of the other". What is the specific name of this tool, I hope friends who know can scream for me.

4. This action does have a technical term, called "pine needle". The purpose of using this tool this time is to pierce countless small eyes at the bottom of the pork belly, which is convenient for tasting. Without this tool, a fork can be used instead.

5. The seasoning for marinating is based on dry powder: salt, pepper and five-spice powder, with an appropriate amount of garlic paste,

6. mixing

7. Spread evenly on the bottom of the meat. Wrap it in plastic wrap and put it in the refrigerator, preferably overnight.

8. Boil a pot of water, put the skin down, and cook for 12 minutes.

9. Use chopsticks to pour all the spices into the water.

10. Then turn it over and cook for another 8 minutes.

11. After the meat is taken out, rinse off the seasonings adhering to the surface of the meat with clean water, especially the skin part. Make sure that there are no remaining seasonings. (The original public number here has animated GIF) After using kitchen paper to dry the oil and moisture on the surface, take out the second brother's rakes again, and put a needle on the front and surroundings of the pork belly. During this period, the oil that oozes needs to be absorbed with kitchen paper. Note: This step must be thorough, which plays an important role in the success of roasting meat. The purpose is to allow the oil to be drained through the eye of the needle during the roasting process, thereby maintaining the integrity of the roasted pork skin.

12. Apply a little light soy sauce to the surface of the skin and color it. Then prepare a baking tray, spread tin foil (with the shiny side facing up), put the pork belly on the grill, place the pork belly with the skin facing up, and let it dry until the surface of the skin is dry. At this time, we can preheat the oven to 200C/400F degrees.

13. Bake at 200C/400F for 90-120 minutes (depending on the thickness of the meat). At the same time, prepare a large bowl, pay close attention to the oily situation of the roasted meat in the oven, take it out when about 1/3 is full, and pour the pork into the bowl. This can be justified "burnt lard"! Bibimbap, stir-fry, and meringue are all top-notch ingredients!

14. When the time is up, you can start the broil mode (Broil Mode), use medium heat to bake the surface layer of the skin until golden and bubbling. If this is the roasted pork that was taken out (it has been nearly 1 and a half smaller), it has reached the realm of crispy! but! If you want to achieve a "skin" taste, please continue to look down.

15. Continue to put the pork belly in the oven, and take it out immediately when a layer of black charcoal has just formed on the surface of the pigskin.

16. Let it cool for a while (that is, you can barely touch your fingers without feeling too hot), and slowly polish off the layer of black charcoal that has formed with the knife surface.

17. Then put it in the oven again. This action needs to be repeated at least one more time. Some patient masters ask to do it 3 times, so that the pig skin that is saved is only about 1/3 of the original pig skin, so that it will melt in the mouth. feel.

18. Enjoy the finished product.

19. Enjoy the finished product.

20. Welcome to scan the QR code!

Tips:
1. It must be admitted that I can only give myself 60 points for the completion of the finished product in the recipe. The first is to take both photos and short videos into account, which leads to distraction. Secondly, my current residence is very sensitive to smoke detectors. Every time I turn on the oven a little, the leaking smoke is enough to trigger. Therefore, I have to keep under the smoke detectors frequently and keep fanning to disperse the smoke in the room. Therefore, during the repeated roasting steps, I once baked it too burnt, and it was irretrievable. Therefore, I must explain to everyone that this dish really requires a lot of patience and a certain amount of cooking experience to try, especially the advanced process of repeated scraping at the end.

2. Because the surface of raw pigskin is very tough, even if it is a professional tool for teaching and cooking, when the raw pigskin is forcibly inserted, the needle tip will be hooked, thus shortening the life of the tool.

3. Friends who have eaten roast suckling pig have seen it. The dipping saucer is generally divided into two, half of white sugar and half of hoisin sauce. The most traditional way of eating is to dip the roasted meat in a thin layer of hoisin sauce, and then use the viscosity of the hoisin sauce to roll it over with a layer of white sugar, perfect!