1 kg of pork belly, 2 tbsps of salt

2 tsps of maltose, 2 tbsps of vinegar

Steps of Hong Kong-style crispy roast pork

1. Blanch pork with ginger and onion, remove the bubbles and blood

2. Soak in ice/cold water for 2 minutes. This process is very important. Make fat meat 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 is marinated with maltose and vinegar for more than one night. Air-dry for half a day before firing

4. 23 degrees and fire the lower layer for 1 minutes. It is better to use a baking basin. Then turn to 23 degrees and burn for 15 minutes. Observe the pigskin from time to time.