Pork belly 1 kg salt 2 tbsp

2 teaspoons of maltose and 2 tablespoons of vinegar.

Steps of hong kong-style crispy barbecued pork

1. Blanch pork with ginger and onion to remove bubbles and blood.

2. Soak in ice/cold water for 20 minutes. This process is very important. Make the fat elastic. The taste is smooth but not greasy. Then stab the pork slices with a steel fork.

3. Soy sauce, salt and less sugar. Pigskin was marinated with maltose and vinegar for more than one night. Air-dry for half a day before burning.

4. The lower layer burns at 230 degrees 10 minute. It's best to use a baking tray. Then turn to 230 degrees 15 minutes. Observe pigskin from time to time.