Crispy Roasted Pork

Overview

[Crispy Roast Pork] Instead of using crispy water, you directly poke holes in the surface of the pork skin with a needle, simply marinate it with salt, white pepper and five-spice powder, and roast it slowly. The roasted pork is fragrant, the pork skin is crispy, and the meat is tender and juicy! Refer to the method on YOUTUBE (slightly modified).

Tags

• hot dishes
• home cooking
• cooking wine
• five spice powder
• pork belly
• black pepper
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the pork belly and absorb the moisture with kitchen paper;

   

2. 2 Cut the pork noodles with a cross knife, without cutting, and rub cooking wine, salt, white pepper, and five-spice powder;

   

3. 3 Use a sharp needle to poke small holes evenly into the pig skin. The holes should cover the entire pig skin, but do not pierce the skin

   

4. 4 Cut the pig skin with a cross knife and evenly spread salt on the surface; place the pig skin side up in a container and refrigerate for 12 hours (refrigeration can marinate the meat and make the surface of the pig skin dry out);

   

5. 5 Place tin foil on a baking sheet and place the pork belly in the middle

   

6. 6 Fold the surrounding tin foil to make a container

   

7. 7 Preheat the oven to 190C/374F. Place the pork belly in the middle layer and bake for about 60 minutes. Take it out, remove the tin foil, put on the grill, change to GRILL/BROIL (high heat) for 10-15 minutes or until the pork skin is golden and crispy.