If you invite people to dinner at home, it will be absolutely amazing, because the taste of honk, honk and honk is simply irresistible. It's a little troublesome to do, but it works very well.

Materials?

Pork belly? 500g?

Marinade?

Spiced powder? Half a teaspoon?

Salt? Half a teaspoon?

Black pepper (not necessary)? 1/4 teaspoon?

White sugar? A teaspoon?

Crispy paint?

Salt? Two teaspoons?

White vinegar? A teaspoon?

The method of crispy roast meat?

1 a teaspoon is about twice as much as a flat spoon. If you don't have a measuring spoon at home, you can use an ordinary iron spoon. The first step is to wash the pork belly, rinse the pork belly with water, and rinse off the blood and broken bones until the pork belly is a little white.

Then dry the meat with kitchen paper, cut the meat into two pieces, with the skin facing down, and gently cut a knife on the meat at intervals of the length of the second joint of the index finger until it touches the fat part, and don't cut the skin. Generally, half of the meat can be scratched three or four times.

3 Stir the marinade, touch the marinade evenly with your hands to the side you just cut, and carefully wipe the cut mouth.

4 After pickling, turn the meat upside down, dry the side of the skin with paper, mix the crispy coating evenly and wipe it on the skin with a spoon, and wipe it on all corners, but be careful not to wipe it on the meat below.

5 Cover with plastic wrap, put the skin up and let it stand in the refrigerator for 4 hours (overnight is ok).

6 Preheat the oven at 200 degrees Celsius (or 400 degrees Fahrenheit) and spread tin foil on the baking tray (so there is no need to wash the baking tray! ), add the marinated pork belly, and the skin is down. Bake in the oven for 20 minutes.

7 Carefully take the meat out and put it on the plate or chopping block, with the skin facing up, dry it with kitchen paper, and continue to apply crispy paint with a spoon. Then use a fork or toothpick to carefully insert holes in the skin, and it is better to insert more holes so as to be more brittle. Then put a grill or a rack for steaming in the baking tray, put the meat skin up and bake in the top layer of the oven for 20 minutes.

8 repeat step 7 and bake in the oven for 20 minutes.

9 Carefully take it out and let it cool 10 minutes, cut it along the previous knife marks, cut it into pieces, and enjoy the wonderful and crisp sound.

10 eat! A plate of roast meat can definitely kill several bowls of rice!

Tips

Roasted meat is soft and easy to insert into small holes.

If the baked skin is not crisp enough, you can put it in and bake it for another ten minutes.

If there is a little paste, you can scrape it off with a spoon.

Be sure to let it cool for ten minutes after baking, or it will not be crisp enough.

The endless roast meat can be cut into small pieces or steamed with shrimp sauce, which is very, very great!