Crispy Pork Crispy Pork with gravy, dipped in Korean BBQ sauce or Thai sweet chili sauce, and wrapped in lettuce will leave you wanting more! Find out how to make Crispy Crispy Pork!
How to Make Crispy Pork
Ingredients:
500g of pork
20g of salt
2 tablespoons of cooking wine
Ginger
Directions
1, a piece of pork with cooking wine, salt, ginger, and code evenly.
2, wrapped in plastic wrap like this and put in the refrigerator to marinate overnight.
3, the next day out of the refrigerator, a small pot with water to cook for 20 minutes.
4, after cooking, take out and drain, use a toothpick to poke small holes in the meat skin for 15 minutes, the more holes the skin will be more crispy. (You can take a few more toothpicks to poke together)
5, the meat skin poke good, with a double layer of tin foil to wrap the meat to reveal the skin.
6, put the air fryer 200 degrees for 30 minutes, pull out the air fryer baking basket to wrap the meat of the tin foil with chopsticks, and then put it in the baking for about 15 minutes.
7, after baking the last take out the slices, cut pieces can be cut by the heat without having to clip the meat of the clip so cut unevenly.
8, dipped in Thai sweet chili sauce wrap slices of lettuce. Eat!
Roasted pork. Practice
Preparation materials:
pancetta, onion, salt, oyster sauce, cooking wine, cumin powder, ginger powder, soy sauce, salad oil, green onions
Practice:
1, wash the pancetta, cut it into thin and thick slices of meat;
2, put the pancetta slices into a bowl, add salt, oyster sauce, cooking wine, cumin powder, ginger powder, soy sauce, salad oil, etc., mix well, marinate for about 1 hour;
3, the onion into thin julienne spare;
4, in the bottom of the baking dish coated with a thin layer of oil, the onion spread on top;
5, the marinated pork slices on the onion on top of a layer, put into the middle of the preheated 230 degrees Celsius oven for 15 minutes;
6, will be small green onions cleaned and chopped, sprinkled on the roasted good and then chopped, sprinkle on the roasted meat can be.