Crispy Roast Pork Skin

Main Ingredients

1500g of Pork

2 teaspoons of Sea Salt

1 teaspoon of Five Spice Powder

3 cloves of Garlic

Methods for Crispy Roast Pork Skin

1.

The first thing to do with the panko for making the roast pork is make sure that it's of a certain width.

2.

The second thing is to pick as much fat as possible on the premise that it should be layered!

3.

Here is the introduction of this special tool, but also the Cantonese barbecue chef in the treatment of the second brother will often use a tool - nail loaf, but also "the other way to do the same thing" it. What is the name of this tool? I hope you know what it is called.

4.

This action does have a technical term, called "pine needles". The purpose of this tool is to poke numerous small holes in the bottom of the pancetta to make it easier to get the flavor in. If you don't have this tool, you can use a fork instead.

5.

The marinade seasoning is based on dry powder: salt, pepper and five-spice powder, together with the right amount of garam masala,

6.

Mix

7.

Evenly spread on the bottom of the meat. Wrap in plastic wrap and place in the refrigerator, preferably overnight.

8.

Boil a pot of water, skin down, and cook for 12 minutes.

9.

Use chopsticks to flick all the seasonings into the water.

10.

Then turn them over and cook for another 8 minutes.

11.

After removing the meat, use water to rinse off any seasoning that adheres to the surface of the meat, especially the skin part, and make sure there is no seasoning left. (The original public article here has moving picture GIFs.) After drying the surface oil and water with kitchen paper, take out the second brother's nail rake again, and make Rongmu-style pins on the front and around the five-flower meat. During this time, you need to use kitchen paper to absorb any oil that oozes out. Note: This step must be pinned thoroughly and plays an important role in the success of the roasted meat. Its purpose is to allow the oil to drain through the eye of the needle during the roasting process, thus maintaining the integrity of the skin of the roast pork.

12.

Apply some light soy sauce to the surface of the skin to color it. Then prepare a baking sheet by lining it with tinfoil (shiny side up), set up a rack and place the pork skin side up and let it cool until the surface of the skin is dry. At this point we can preheat the oven to 200C/400F degrees.

13.

Bake at 200C/400F for 90-120 minutes (depending on the thickness of the meat). In the meantime, keep a close eye on the oil coming out of the roast in the oven in the large bowl that you have prepared, when it is about 1/3 full you need to remove it and pour the pork into the bowl. This can be justifiably called "burnt lard"! It's a first-rate ingredient for rice, stir-fry, and puff pastry!

14.

When it's time, you can start the oven on Broil Mode and cook the top layer of the skin over medium heat until it's golden brown and bubbly. If this is the broil removed (it's already nearly 1 1/2 smaller), it's already reached the realm of crispy! But! For a "skinny" texture, read on.

15.

Continue to place the pork in the oven, and remove it as soon as the skin forms a layer of black charcoal on the surface.

16.

Let it cool slightly (i.e., your fingers can barely touch it without it feeling too hot), and then use the side of a knife to slowly polish off the layer of black charcoal that has formed.

17.

Then put it back into the oven, this action needs to be repeated at least 1 more time, some patient chefs are asking to do it 3 times, so that the final preserved pork rinds are only about 1/3 of the original pork rinds, and so that they can achieve the melt-in-your-mouth feeling.

Cooking tips

1. I have to admit, I can only give myself 60 points for the finished product in this recipe. First of all, there were distractions caused by trying to juggle taking photos and recording short videos. Secondly, the smoke detector at my current residence is very sensitive, and every time I slightly open the oven, the smoke leaked out is already enough to trigger, so I have to frequently guard under the smoke detector, and keep fanning to dispel the smoke in the room. As a result of this, I once overcooked the oven during the repeated roasting step and was unable to save it. So I must point out that this dish really requires a lot of patience and some experience in the kitchen to try, especially the final step of repeatedly scraping the skin.

2. Since the surface of raw pork skin is very tough, even a professional tool like the Teach Boil can shorten the life of the tool by making small hooks in the tip of the needle when forcing it into the skin of a raw pig.

3. Those who have eaten roasted suckling pig have seen that the dipping saucer is usually split in two, half white granulated sugar and half seafood sauce. The most traditional way to eat it is to dip the roast pork in a thin layer of seafood sauce first, then use the sticky power of the seafood sauce to roll on a full layer of white granulated sugar, perfect!