1. Wash the pork belly, then put the green onion and ginger in a pot under cold water, slowly cook until the meat changes color, prick it with chopsticks, there is no blood overflow, the meat is about 7 mature.
2. After the meat is cooked, immediately remove it and wash it with cold water. Use tweezers to pluck the hair out, and then use a knife to scrape the white film and impurities on the skin.
3. Use bamboo sticks to pierce some small holes in the skin of the meat, the finer the piercing, the better.
4. After the meat is cut 3cm, the skin is not cut.
5. Ingredients, according to the dosage in the materials, mix well.
6. Spread a layer of salt on the skin and let it marinate in the ingredients for two hours (except for the skin).
7. The marinated meat is wrapped in tin foil and a layer of oil is applied to the skin.
8. Bake in the oven for 40 minutes (the temperature is adjusted to 250°C)
9. Just take it out and cut it off.
Tips:1. The pork belly must be skin-on, otherwise the roasted pork will be just a name. It is best to choose the pork belly, which is separated by fat and thin, and the lean meat should not be too thick. It was cooked in cold water before, the purpose was to make the meat mature and with a certain amount of moisture, so that the lean meat would not become burnt during roasting. But the cooking time cannot be too long. I cooked it on medium heat for about 8 minutes. If the time is too long, the skin will easily turn yellow.
2. Be careful when you pierce the skin. The finer the holes, the surface of the roast will be crisp. Coating baking soda on the skin will also make it crisp.
