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Accessories: 100g carrots, 100g onions (white skin), 100g lettuce (tufted leaves), 50g celery, 100g cauliflower, 30g celery leaves

Spice: fragrant 5 grams of leaves, 8 grams of pepper, 5 grams of salt, 20 grams of lard (refined)

Features of Roast Pork (1): It is fragrant but not greasy, suitable for cold meals. How to make roast pork (1): 1. Raw material processing: (1) Cut the pork in half, wash it, sprinkle with refined salt, rub it with your hands, and marinate for 30 minutes. (2) Peel the carrots and onions, remove the tendons from the celery, wash and slice.

2. Plate: Put the pork into the baking pan, put the cut carrots, onions, celery, bay leaves, and peppercorns on the pork, melt 20 grams of cooked lard and pour it on Pork on.

3. Baking: Then put the baking pan into the preheated oven. The oven temperature is first set to 250°C. After baking for 10 to 15 minutes, lower it to 180°C and continue grilling for 40 minutes. During the barbecue, turn it from time to time to ensure even roasting. Grill the pork until it is golden brown on all sides. If the meat juice comes out with a fork and is white, it means it is cooked. You can take it out and let it cool before slicing.

4. Adjust the marinade: Strain the remaining gravy in the baking pan and adjust the taste to make the marinade.

5. Put the meat on the plate and serve it on the table: When serving it, put the meat slices on the table and pour the marinade on it. Arrange lettuce on both sides of the meat slices, insert kimchi flowers around the plate, and surround with celery leaves.