Main ingredient: about 1000g of pork. Accessories: 2 cloves, 15 black peppercorns, 12 coriander seeds, 1/5 nutmeg, 1 teaspoon coarse salt, wine

1, wash the pork, dry the water,

2, one end of the grill line reserved for pork strips of the overall length of the 1.5 times, the left hand pinched the line, pressed on the center of the pork strips of any end of the lean meat, from here, the right hand to hold a coil of line, around the Pork wrapped around a circle, and the left hand line cross, pull tight

3, and then the left hand in turn, pinch the skin parts of the meat, the right hand holds the thread, as winding wire, as the general, the meat one circle, one circle wrapped up, the interval distance is best in the 1 centimeter

4, as far as possible to pull the line tight

5, salt, cloves, pepper, coriander seeds pounded into a fine powder together

6, nutmeg rubbing Add 2 tablespoons of the spiced salt to the cognac and rub it evenly over the lean meat, without getting it on the skin, otherwise the spices will affect the color of the skin after it's roasted and darken it

8. Place the strips of pork, skin side up, flat on a clean plate, wash your hands, rub the skin with the cognac again, and sprinkle the skin with about a tablespoon of the large-grain sea salt, pressing down gently with your hand to try to get the salt to coat the skin. Press gently with your hands to get as much salt as possible on the skin. It's important to take advantage of the slow-dissolving nature of the salt to slowly release the moisture from the skin, which will make it crispier when roasted. Put the pork strips on a plate, don't cover with safety film, and marinate in the refrigerator for 48 hours

9. 6 hours before baking, put the pork on a roasting rack and let it sit in a cool place for 6 hours, in order to dry out the skin

10. Set the oven to upper and lower heat, and preheat the oven at 220 degrees Celsius for 20 minutes, then put the strips of pork in the oven, turn the heat up to 180 degrees Celsius, and bake them for about two hours, half an hour each time, turning to the front and back of the pork strips. Swap the front and back of the pork strips, after all, is a home oven, so that the pork is more evenly heated. See the pork skin surface covered with fine bubbles, golden color, steel needle can easily insert the middle part of the pork skin can be