Now let’s teach you how to make roasted pork rinds. First prepare two pounds of pig rinds to defrost. You can change the water several times during the thawing process. After thawing, you can start processing. The pig skin has a strong fishy smell, so it needs to be blanched in cold water, add a few slices of ginger, and add cooking wine. After the water boils, knock off all the foam, add cold water a few more times, and cook for a while. Blanch it until no foam floats up, then take it out.

Pour out and rinse with cold water, and prepare a pot of five-spice stewed soup. For the specific recipe and preparation method, you can read the previous article. I will not go into details here. You can also directly use clean water instead and bring the stewed stew to a boil. After that, add the pig skin and cook over low heat for an hour until the pig skin can be chewed. After cooking, pour it out and let it cool for later use.

The cooked pork rinds cannot be eaten at one time. You can keep them in the refrigerator to make them taste better after being refrigerated. Don’t remove the oil on the pig skin so cleanly, unless you want to eat the crunchy pork skin. The pig skin becomes more tough after it cools down. Be sure to press it properly when cutting to prevent scratching your fingers. When cutting the pig skin, cut it into two centimeter wide strips.

After cutting, the next step is to prepare for wearing. If you pierce the pig skin from the outside to the inside, it will form a roll. The disadvantage of wearing it this way is that the oil inside cannot be roasted, so you need to pierce the oily side first, making an S shape, and skewer the pig skin. That's OK.

The next step is to grill the skewers and add two rows of carbon to the grill. Although there is a lot of lard in some parts of the pig skin, there is no oil on the pig skin when it is first grilled, and it is easy to dry out and stick to the grill net, so brush it with a layer of barbecue oil first. During the baking process, oil will be dripped on the charcoal, and then a fan will be used to blow away the smoke while baking.

Roasting this pig skin is quite simple. The oil dripping from the roasted pig skin will come out, and the color will be golden yellow. Then sprinkle the barbecue seasonings on both sides while it's still hot, and grill them slightly after sprinkling to make them fragrant. After sprinkling the ingredients, guests who eat chili will also add chili powder, and the chili powder also needs to be slightly roasted. Finally sprinkle some sesame seeds for garnishing. Because there is oil on the surface, it will not fall off, and a delicious roasted pork skin is completed.