Macau Roast Pork

Name: Macau Roast Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1/2 teaspoon Fennel Seed; 1 teaspoon pepper; 3 slices Bay leaf; 2 teaspoons Five spice powder; 2 teaspoons Garlic salt; 1/2 teaspoon Chicken Essence; Some Rapeseed oil; 1/8 teaspoon baking soda; Some seafood sauce; Some White sugar; 4 pieces Chives

by Rose Home

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Living in a foreign country, it’s really good to hang on (missing) the domestic food. Before arriving in the United States, make your own roasted meat? Feeling (thinking) Duwu (not) daring to worry (thinking), move his own steps (you can’t respectfully call your steps a jade step) and take a few steps, and then you can buy freshly baked roasted meat. IKEA (now), if I want to eat (eat) Chinese-flavored dishes, I (don’t) make it, so I don’t have (not) to eat (eat), you are even more stupid (silly) and feel (thinking) you, look (look) See the food on the Internet, waiting for the slobber to be strong (saliva wai), the housing company (at home) has a refrigerator anyway, it’s okay to do experiments, make your own things, there is no (no) effect D The (those) side-by-side materials can be eaten with confidence. I remember that I have done it in the DOLC webpage. I basically followed the method of (her) and added a DD (a little bit) of material by myself. I did it for the first time. Experience Insufficient, and meat is (not) so (so) ideal, I can (not) be 100% good (so good), but it is really (yes) good taste, when I dep (food) When I was roasting meat, I thought about (remembered) the past (of) days, the past (of) good food and happy past. The New Year is almost here, and we have a festive dish. Cantonese people like roast pork and suckling pig as auspicious dishes, which also means that the skin is red and strong and healthy!

Macau Roast Pork

1. Pork in a pot under cold water, put bay leaves, fennel seeds, pepper, and boil the pigs until they are seven to eight mature

2. To air-dry the pork skin, I used a small heater to blow it. It dries really fast. You can blow it with a blower when you are impatient

3. Then use an awl to pierce holes on the surface of the skin, and pierce the holes evenly and densely.

4. Mix the five-spice powder, garlic salt, chicken powder and pepper

5. With the skin facing down, use a knife to cut the meat into sections. Never cut it. Leave 1/3 of the height as deep. Then apply the mixed seasoning of step (4) on the surface and the gap between the cut. I think, cut the meat into sections for better taste, and then insert two bamboo skewers along the length of the meat into the middle of the meat to fix the level of the meat, because if the pig is grilled, it will naturally bend. , And then wrap the surrounding and bottom meat with tin foil, save pig skin, pig skin is not wrapped

6. Put it in the baking tray. With the skin facing upwards, put 2-4 scallions on the side, and roast over the heat, 250-300F, 25-30 minutes

7. Wait until the skin is burnt, then use a knife to scrape off the burnt layer

8. Wait for the pork to cool down a bit, use your fingertips, or use other methods. Spread a very thin layer of baking soda to make the skin loose. If you have a friend who eats a healthy diet, I don’t like adding it. For this kind of material, it can be omitted, and then brushed with a layer of rapeseed oil

9. Put it in the oven and bake it, use a low heat, 400-450F, for 10 minutes, then pull it out, coat it with oil, and bake it for another 10 minutes, repeating 2-3 times is enough. After baking, slice it, serve it, and serve. Please put hoisin sauce and white sugar as dipping sauce separately, the taste will be more delicious

Tips:
1. When choosing pork, you should choose pork belly with skin that is evenly fat and lean. If the meat is too lean, it will have a woody texture;
2. The thickness of the skin should be moderate;
3. Be sure to put a few green onions next to it, roasting with the meat, exuding a wonderful fragrance, if you don’t believe me, try it, anyway, I tried it;
4. When cutting, it is best to sharpen the knife first, with the skin down, and cut as evenly and thinly as possible. When the skin is cut, you should pat the knife with your hand. It should be able to cut.