Main Ingredients

One hoof bone, a little five-spice powder

A little salt, a little cooking wine

1g baking soda, rosemary optional

1. Debone the hoof, wash and dry the surface moisture. Rub salt and allspice on the meat side. Pour cooking wine into the plate and add a little rosemary (you can leave it alone). Wrap the container with plastic wrap and marinate for more than half an hour, or overnight.

2. Preheat the oven to 200 degrees for five minutes, place the pork belly and bake for 15 minutes, then take it out. Use a toothpick to poke holes in the pig skin.

3. Coat the skin with a little baking soda and a thin layer of oil, put it back in the oven, skin side up and bake for 15 minutes.

4. After the skin bubbles, lower the temperature to 150 degrees. It will take about 10-15 minutes for the skin to reach a crispy state. Take it out and let it cool.

5. Cut into pieces and put into pots

Tips

Wrapping it in tin foil should help you bake it more stylishly and prevent the meat from being too dry and hard. But I was lazy. Add soda crust to make it crispy. But you must not put too much, otherwise the appearance and color of the skin will not look good. For such a big one, one gram of baking soda is enough for spreading.