The origin of crispy pork belly:
Crispy pork belly is a main course of traditional Nordic Christmas dinner. According to legend, a chef in Macao saw that foreigners cooked barbecue in a special way and secretly learned it himself. A few years later, the chef returned to his hometown of Macau and opened his own tea restaurant. Through his own continuous exploration and improvement, he made crispy pork belly, which spread in Macau and even the Pearl River Delta, so it was also called Macao crispy roasted meat.
How to cook crispy pork belly;
In the selection of ingredients for crispy pork belly, pork ribs and pork belly are generally the best. The cooking techniques for making crispy pork belly are divided into: boiling, inserting, seasoning, molding, baking, peeling and secondary baking.
Composition:
Pork belly 1kg
3 slices of ginger
2 tablespoons cooking wine
80 grams of edible salt
Spiced powder 15g
2 tablespoons soy sauce
Sugar 15g
20 grams of ginger powder
Baking soda 15g
Production steps:
1. Clear boiling: the pork belly is branded with foreign bodies on the pig skin in a hot iron pot, the surface of the pig skin is scraped with a kitchen knife and cleaned, and then the pork belly is changed into strips with the width of100 mm. Add water, ginger, cooking wine and pork belly into the pot, cook with boiling water until the pork belly is five-ripe and set, take out, rinse and let it cool for later use.
Jack, put the pork belly skin up and punch it vertically with iron. The more holes, the better. The burnt skin is brittle.
3. yard taste: sprinkle edible salt on the pigskin, rub it repeatedly for 2 minutes by hand, and then apply baking soda for 30 minutes. Prepare a bowl, put all the remaining edible salt, spiced powder, soy sauce, sugar, ginger powder and cooking wine into the bowl and stir well. Pork belly noodles can be lightly scratched with a kitchen knife to facilitate the taste. Spread the prepared seasoning on the pork belly and taste it again for 2 hours.
4. Forming: prepare tin foil to wrap the pork belly with the pigskin facing outwards.
5. Baking: The oven temperature is 200 degrees, and the pork belly is baked for 25 minutes. The yellow pigskin obviously bubbles and squeaks, and the lard from the skin can be taken out.
6. Scrape the skin, take out the barbecue, remove the tin foil, scrape the coke off the pigskin with a kitchen knife while it is hot, and coat the scraped barbecue with vegetable oil.
7. Secondary baking: the temperature in the oven 150 degrees. Add the barbecue, bake for 15 minutes, and then take it out. Cool, cut into pieces and serve. When eating, you can dip in sour plum sauce according to your personal taste. The skin is crisp, salty and fragrant, fat but not greasy.
Tip: This dish will use baking soda, also called sodium bicarbonate, which is a very common alkaline substance. We can also wash vegetables and fruits with baking soda, which is very helpful for our food safety.