"pork belly with skin 1 strip", "moderate amount of crude salt", "lettuce for decoration", "spiced powder 1.5 tbsp", "two granulated sugar 1 tbsp", "two tbsps of sea salt" and "0.5 tbsps of hot red pepper powder",

method of work

step 1

1: Spiced powder, granulated sugar, sea salt (the amount that can be covered with pigskin) and hot red pepper powder are put into a bowl and evenly mixed to form a marinade; Then put this marinade on the sides and bottom of the pork except the pigskin, and then wrap it with aluminum foil to expose the pigskin! Put it in the refrigerator for one night, so that the moisture in the epidermis can be slightly absorbed by the refrigerator, and the baked pigskin will be brittle.

step2

2. Next, take a knife or needle and stab the pigskin as much as possible, and stab the pigskin with dense holes. Of course, this is also to make the pigskin crispy.

step3

3. Spread the coarse salt all over the pigskin, which can absorb the baked water, conduct heat evenly, and add a little salty taste. You can't use the usual fine salt! Fine salt will melt on the pigskin after baking, and it will be too salty if it can't be removed afterwards. Put the pork belly in an oven preheated to 220 degrees for 30 minutes, and take out the coarse salt. At this time, some lard has been baked in aluminum foil paper. If it is too much, you can pour it out first, then put it back in the oven and bake it in the oven for 20 minutes.

step4

4. Take out the oven and tap it with a knife to see that the surface of pigskin will be brittle only if it is hard. If there is still room where QQ is soft, turn down the oven to 180 degrees and bake it again, and it will take about 10 minutes to finish.

step5

5. When you take out the oven, be careful that the baking tray is very hot, and you have baked quite a lot of lard, which is close to a bowl. You can stay for cooking and bibimbap. When the pork belly is a little cooler, you can cut everything and put it on a plate. When you cut it, you should cut it from the end of the pork, that is, the bottom. Cutting it directly from the pig skin will be messy because the skin is too brittle.

Tips

1, add the most common question: the method to make the pigskin more brittle when roasting; You can put holes in the pigskin before putting it in the refrigerator to make it drier. After taking it out of the refrigerator, let the pork return to room temperature first, so as to prevent the pork from freezing too much, and the temperature will drop suddenly after putting it in the oven. Also, roast the pigskin until it bubbles at the beginning! So preheat it to 220 degrees, then put it in and bake it in the oven. When baking, the aluminum foil is wrapped around the pork, only the pigskin is exposed, and the pork will not become firewood.

2. If the roast is not crisp enough, there is also a rescue method to make it crisp. This is what I recently tried with the crispy pork belly left over the next day. The frozen crispy skin becomes wet and soft. Put about a tablespoon of lard left over from the previous roast in the pan. When the oil is hot, the pigskin will face down. After a while, you will find that the pigskin begins to bubble. Be careful of the oil explosion, and the pigskin will become crisp and crisp.