Ingredients: pork belly - (10 inches wide and 15 inches long), rosehips, five-spice powder, coarse salt

1- Wash the pork belly

2- Spread a proper amount of rosehips, five-spice powder and salt on the pork belly (except for the skin)

3- Turn the pork belly inside out, with the skin upwards, and then spread a thick layer of saltpeter on the pork skin

4- Heat up the oven to 240 degrees Fahrenheit, and place the pork in the oven on top and bottom heat. Place the pork in the oven over high and low heat and grill until you see a thick layer of salt on the pork skin start to rise up. Remove the pork and sweep away the salt, then prick the skin with a fork (the denser the prick, the crisper the skin will be)

5- Once you have pricked the skin of the whole piece of pork belly, put it back in the oven over a high flame until the skin turns golden brown and crispy, then remove it from the oven.

6- Cut into pieces while they are still hot

Practice 2

Information

Information

With the Skin 1 piece of pork, 10g of salt, 10g of five-spice powder, 10ml of soy sauce, 8g of sugar, 5g of cooking baking soda, 1 green onion, 3 slices of ginger, 3-4 bamboo skewers, 1 piece of tinfoil

1. Wash the pork, then put it in a pot of cool water, add green onion and ginger, and slowly cook until the meat turns color and no blood spills out when it's stabbed with chopsticks, and the meat is about 7 years old;

2. Immediately after the meat is cooked Fish out of the cool water, the external slightly cooled, with a towel to absorb the water;

3. With a bamboo skewer in the skin of the meat to tie some small holes, tie the more fine the better, and then use a knife to scrape the skin of the meat on the white membrane and impurities;

4. In the skin sprinkled with a pinch of salt (about 3 grams of it), coated with baking soda;

5. Turn the pork, in the lean side of the meat to cut a few cuts In order to taste evenly, and then the remaining salt, sugar, five-spice powder, soy sauce together into a bowl, the lean part of the meat down in the seasoning marinade for 1-2 hours;

6. marinated meat out of the five-flower meat, soak up the excess juice, with a bamboo skewer crossed skewers, in order to prevent deformation, and then use tinfoil will be wrapped around the meat tightly, leaving only the skin of the meat exposed to the outside;

7. the residual heat of the oven [1]

9. Finally, when the roasted meat is slightly cooled down, slice it. The outer skin can be eaten with sugar, and the lean part of the meat can be dipped in soy sauce.

Eating guide

The pork must be chosen with skin, otherwise the roast pork will be in vain. The purpose of boiling it in cold water beforehand is to allow the meat to mature and carry some moisture so that the leaner parts don't get mushy when baking. But the cooking time can not be too long, I cooked about 8 minutes with medium heat, if too long, the skin will easily turn yellow rolls; in the skin of the meat must be careful to tie the eye, the more fine holes in the surface of the barbecue meat will be crispy, in the skin of the meat coated with baking soda is also to make it crispy role; flavoring seasoning the simpler the better, as long as the salt flavor is enough in fact, it is already very tasty, the soy sauce can not be too much, and therefore even more do not recommend the use of! The most important thing to remember is that you can't use soy sauce.

The bamboo stick is used to fix the lean meat part, preventing the lean meat from deforming and curling after high-temperature baking.