2
Cooked pork, immediately soaked in cold water, or rinse with cold water to cool.
3
Drain the cold pork on kitchen paper towels. Be sure to soak it up. Poke some eyes with a toothpick, the denser the better, not too vigorously, or the final product will not be crispy. Remember to be dense.
4
Add 1/4 teaspoon of salt at the pork rind and rub it well. Then add 1/4 of the salt amount of baking soda and rub well. Never add too much baking soda or it will be bitter. If you add less, the pork rinds will not be crispy. I dabbed about 3 times with my fingertips, about less than 2g.
5
Slice the pork side into 1cm wide back slices, but don't slice through, as shown.
6
Mix 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rose hips, 1 tablespoon of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of chicken broth, and 1/4 teaspoon of five-spice powder into a bowl sauce and place in a small bowl.
7
In a small bowl just large enough to hold the pork, skin side up, marinate just past the pork part. Marinate for 2 hours or longer.
8
Marinate the pork and drain the broth.
9
Take a piece of tinfoil, grease it well with salad oil, and wrap the marinated pork on it, exposing only the skin. You can wrap more layers, but the layer close to the pork must be brushed with oil. Line a baking sheet with tinfoil as well.
10
Roast on the highest heat of the oven for 30 minutes. Or preheat to 250 degrees and bake for 30 minutes. Pork rinds should be browned and lightly charred.
11
Scrape the blackened parts of the skin with a knife. Then brush the skin with oil and bake at high temperature for 5 minutes, then brush with oil again and bake for another 3-5 minutes. Or brush with salad oil and bake at 180 degrees for 8 minutes. Remove, slightly cold, cut through both.