Step 1: "Boil": put the pancetta in a pot of cold water and cook the meat to soften

Choose a piece of fine pancetta, and it is recommended that when you buy pancetta, try to go to the market to buy fresh pancetta is better. If you use chilled panko, it is not as flavorful when fried. Generally speaking, five layers of sandwich meat is fine. The meat is well chosen and has a good taste of fat and lean. With a sharp kitchen knife, scrape the skin of the pork, rinse it well, put the pork in cold water, and then turn on the high heat to boil the water. After the water boiled to medium heat, add ginger and white wine can be effective deodorization, the five-flower meat to cook for about 30 minutes, the meat can be softened to fish out.

The second step: "Za": use the needle to make holes in the skin of the cooked meat

After the meat is softened, put the meat into cold water for 20 minutes, and wait until the meat is completely cold, or not hot to proceed to the next step. This step is very important to make holes in the skin of the cooked meat with a meat loosening needle, which is the trick to make every piece of button meat blistering. Poke holes in the skin so that when you fry it, the holed skin will bubble up, not only for looks, but also for taste.

Step 3: "Coat": Coat the softened pork with salt

After you've punched holes in the skin, you can coat every corner of the pork with salt, which will make the meat more flavorful. If you don't salt the meat, it will have a heavy fishy smell, but salting the meat will not only remove the fishy smell, but also make the meat more flavorful and tasty.

Step 4: "Fry": put the pork into the frying pan and fry until golden brown

Fried pork, not directly into the pot to fry! After the above 3 steps, the last step is to put the pork into the frying pan to fry. When frying the meat, it's best to fry the skin part first, and then fry the rest of the meat after blistering the skin end. However, if there is more oil in the frying pan and the amount of oil can cover the meat, you don't need to fry that part first.

After frying the meat until it is golden brown, you can remove it from the pan to control the oil, and then re-fry it again for a crisper texture. How to determine whether the buckle meat is fried? You can use a spatula pot chopsticks, gently knock the buckle meat, if you hear ringing, that is, the buckle meat can float up, it proves that the buckle meat fried well. Fish out the fried meat to control the oil, then the color is golden, crispy fried meat on the finished.