Main Ingredients: 1000g pork
Seasoning: 2 cloves, 15 black peppercorns, 12 coriander seeds, 1/5 nutmeg, 1 teaspoon coarse salt, moderate amount of wine
Second Steps:
1. Wash the pork and dry it
2. Set aside 1.5 times of the overall length of the strip of pork for one end of the roasting line. The left hand pinches this line and presses it against the center of the lean meat at either end of the pork strip, from here, the right hand holds the coil of line and wraps it around the pork, crosses it with the left hand line, and pulls it tight
3. Then the left hand reverses the process, pinches the skin part of the meat, and the right hand holds the coil of line as if it were wrapped around the wire, wrapping it around the meat one by one, the spacing distance being preferably in the range of 1 centimeter
4. Tighten the thread as much as possible. This picture shows the wrapped thread
5. Pound the salt, cloves, pepper, and coriander into a fine powder
6. Rub the nutmeg into a fine powder, one-fifth of a grain is enough
7. Mix the spice salt with 2 tablespoons of cognac and rub it evenly over the lean meat, without getting it on the rind. Place the strips of pork skin upwards, flat on a clean plate, wash your hands, rub the Cognac all over the skin, sprinkle about a tablespoon of large-grain sea salt over the skin, and press down gently with your hands, trying to get as many grains of salt as possible on the skin. It's important to take advantage of the slow-dissolving nature of the large-grain salt to slowly release the moisture from the pork skin, which will make it crispier when roasted. Place the pork strips on a plate, do not cover with safety film, and marinate in the refrigerator for 48 hours
9. 6 hours before roasting, place the pork on a roasting rack and let it sit in a cool place for 6 hours, in order to dry out the rind
10. Preheat the oven on upper and lower heat settings at 220 degrees for 20 minutes, place the strips of pork in the oven, turn the heat up to 180 degrees, and bake for about two hours, every half hour, for about two hours, turning the heat to 180 degrees. 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 on it
Three, finished show: