How to cook crispy pork belly in Cantonese cuisine, crisp and fragrant, crisp and fragrant? Crispy pork belly is a delicious Cantonese dish, which has the advantages of brown tender, refreshing and not greasy, attractive color, crisp and refreshing, mellow taste and so on. It has the reputation of traditional cuisine and belongs to the special cuisine of Cantonese cuisine. Generally in Guangdong, Hong Kong and Macao, Hong Kong-style tea restaurants, Cantonese-style roasted meat restaurants and other large stalls and restaurants will have traditional crispy pork belly.

In the re-selection of crispy pork belly, pork belly is generally the leading food, and the cooking techniques for making crispy pork belly mainly include cooking, inserting, seasoning, molding, baking, scraping and secondary baking.

The first key food: pork belly 1kg, 3 slices of ginger, 2 tablespoons of rice wine, 80g of salt, 2 tablespoons of spiced powder 15g of soy sauce, sugar 15g, 20g of ginger powder and soda 15g. Production process:

First, the pork belly is branded with pig hair and dirt on the surface in a boiling wok, then the pig skin is scraped clean with a kitchen knife, and then the pork belly is spread into strips with a flower knife. Add cold water to the pot, put ginger slices, rice wine and pork belly into the pot, bring to a boil, then cook with slow fire until the pork belly is solidified, take it out, rinse it, and let it cool for later use.

Step 2, punch the pork belly skin face down vertically. The more holes, the better. Crisp the burnt skin, then sprinkle salt on the pig skin, rub it repeatedly for 2 minutes, and then rub it with soda for 30 minutes. Then prepare a bowl in advance, and put the remaining salt, spiced powder, soy sauce, sugar, ginger powder and rice wine into the bowl and mix well. Pork belly can be lightly scratched twice with a kitchen knife, which is beneficial to taste. The pork belly is smeared with better seasoning and marinated for 2 hours.

Prepare a tin foil to wrap the pork belly with the pigskin facing outwards. When the temperature of the electric oven is about 200 degrees, put the pork belly into the oven and bake it for 25 minutes. The pigskin is obviously yellow and blistered, and the animal oil from the skin can be removed. Take off the charcoal barbecue, remove the tin foil, scrape the coke off the pigskin with a kitchen knife while it is hot, barbecue the charcoal barbecue after scraping, and then apply the cooking oil.

When the temperature in the electric oven reaches 150 degrees, put it in charcoal fire and bake it again for 15 minutes, and then take it out of the box. After cooling, it can be sliced and eaten. When drinking, you can also dip in sour plum sauce according to your personal preference. The skin is crisp, salty and crisp, fat but not greasy.