If you follow the correct steps to roast pork belly, it will not dry out. Let’s take a look at the correct method:
Roasting pork belly
Ingredients
One strip of pork belly
Half a piece of ginger
A handful of green onions
4 heads of garlic
Condiments
Cooking wine, Use appropriate amounts of light soy sauce, dark soy sauce, barbecue sauce, and oyster sauce
Method
1. Wash the pork belly, slice the ginger, add cold water to the pot, add appropriate amount of cooking wine, and bring to a boil over high heat.
2. After boiling, wait two or three minutes, remove the foam, and simmer over low heat for 30 minutes.
3. Turn off the heat, take out the pork belly, wash and cut into about 8mm thick slices.
4. Crush the garlic and mince it, shred the ginger, cut the shallot into small pieces, marinate the pork belly with light soy sauce, dark soy sauce, oyster sauce, barbecue sauce, cooking wine and onion, ginger and garlic. Wrap it in plastic wrap and put it in the refrigerator for two times. More than an hour (if the time is right, marinating overnight is best).
5. Cover a baking sheet with tin foil, take out the marinated pork belly, and spread it one by one. If there is still marinated sauce in the bowl, pour it on top.
6. The crucial step! Cover the baking sheet with a layer of tin foil, wrap well, and place in the oven. Bake at 180℃ for 30 minutes.
7. Take out the baking tray, remove the tin foil from the upper layer, then put it in the oven and bake at 180℃ for 10 to 15 minutes.
8. Take out the baking pan, and a plate of roasted pork belly that melts in your mouth without burning wood is ready.
Cooking tips:
1. It is recommended to choose pork belly with finer texture, five-layer pork belly.
2. After cleaning the pork belly, freeze it briefly in the refrigerator and set it. The cut pork belly will be thinner and more even.
3. When frying the pork belly, remember to fry it slowly over low heat and be patient until it is cooked through.
4. After the pork belly is fried, it can be eaten with vinegar sauce or barbecue sauce.