1. Prepare a strip of fat and even pork belly and cook it in a pot.
2. Cook the meat until the chopsticks can penetrate the skin.
3. Pepi. Puncture holes in the skin with a pine needle. The purpose of this is to burst the skin during firing.
4. Then add a little salt, spread it evenly on the skin, and then spread a little powder, and let it marinate for 20 minutes.
5. Pour in a little red vinegar and spread it evenly. After wiping the vinegar, place the skin on a ventilated place to dry.
6. Divide the pork belly into two pieces, 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. Before roasting, put the meat skin under the refrigerator or electric fan for eight hours, and then dry the moisture on the meat skin before it can be roasted.
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.
