1. Pork in a pot under cold water, put (boiled) seasonings, and cook 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 in a hurry.
3. Then use an awl to pierce holes on the surface of the skin, and pierce the holes evenly and densely.
4. Mix (spread) the seasoning.
5. With the skin facing down, use a knife to cut the meat into sections. Don’t cut it. Leave 1/3 of the height. Then apply the mixed (spread) seasoning on the surface and the cut of the meat. I think, the meat Cut a section for a better taste, then insert two bamboo skewers into the middle of the meat along the length of the meat to fix the level of the meat, because if the pig is grilled, it will naturally bend, then use Foil foil wraps around and bottom meat, leaving pigskin, not pigskin.
6. Put it in the baking tray. With the skin facing upwards, put 2-4 scallions on the side and bake at 250-300F for 25-30 minutes.
7. Wait until the skin is burnt, and scrape off the burnt layer with a knife.
8. After the pork cools down a little, use your fingertips (you can use other methods) to coat a very thin layer of baking soda (that is to make the skin loose. If you have a friend who eats a healthy diet, I don’t like adding it. Such materials can be omitted), and then brush with a layer of oil.
9. Put it in the oven and bake it, use a lower 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 and serve.
Tips:1. When choosing pork, you should choose pork belly with skin that is evenly fat and lean. If the meat is too lean, you will feel a sense of fire;
Second, the thickness of the skin should be moderate.
3. Be sure to put a few green onions next to it and roast them with the meat. It exudes a wonderful fragrance. If you don't believe me, try it. Anyway, I tried it.
4. The grape boy is right. We live at home and rarely have pork rong (a legend in Guangdong, this person has a sharp knife and has kung fu). We can only use ordinary cutting knives, meat cutting. It may be slightly thicker, but it doesn’t matter. It’s best to sharpen the knife first, and cut the skin as thinly as possible. When cutting to the skin, pat the knife with one or two hands. You should be able to cut it. .
