1. Prepare a thin and even pork belly and cook it in a pot
2. Cook the meat until the chopsticks can penetrate the skin
3. Pepi. Punch holes in the skin with a pine needle, the purpose of this is to burst the skin during firing
4. Then put in a little salt, spread it evenly on the skin, then spread a little powder, and marinate for 20 minutes
5. Pour a little red vinegar and spread evenly. After wiping the vinegar, place the skin on a ventilated place to dry
6. Cut the pork belly into two, and then cut the pork belly into small pieces. Don’t cut off the skin part.
7. Add the prepared roast pork salt and marinate for three hours
8. Wrap the pork belly with tin foil. The crispy roasted meat only needs to be roasted, and the other parts do not need to be baked, so the skin needs to be exposed when wrapped in tin foil.
9. Put the skins under the refrigerator or electric fan for eight hours before cooking, and then blow the moisture on the skins to dry them.
10. Set the oven to 230 degrees and bake for half an hour
11. Bake it out of the pan, let it cool, and then scrape off the dark areas with a knife
12. Cut into pieces, put on a plate, and eat
Tips:Crispy roasted pork is divided into raw roasting and cooked roasting. The one introduced today is cooked roasting.
