Crispy Roasted Pork

Clean the pork belly and put it into the pot with cold water

Cook over medium heat until 7~8 mature (about eight minutes)

After taking it out, cool it with cold water and use kitchen paper to absorb the water. (If you are not in a hurry, you can air dry slowly and naturally, as long as there is no moisture.) Use a knife and fork to insert dense holes on the surface of the meat skin (the entire surface of the meat skin must be inserted)

Use a knife to cut one side of the meat (the meat I bought is not very thick and the cut is not deep, so I don’t think this step is important)

Apply five-spice powder evenly on the left and right sides, gaps and sides of the meat (except the skin), and then evenly apply a thin layer of salt on all parts of the meat

Place the meat on tin foil and surround it (only the skin is exposed). In order to prevent the meat from twisting and deforming during the baking process, insert two bamboo skewers into the middle of the meat and put it in the refrigerator to dry the skin (you can take more than 1 hour as long as you like)

Take out the room temperature more than ten minutes in advance before baking, then preheat the oven, bake on high heat, 230℃ (the highest temperature of my oven) for 30~40 minutes on the middle and upper racks

Take out the meat and use a spatula to scrape off the charred areas on the surface of the meat, then brush with a thin layer of oil and continue to bake in the oven for about 10 minutes

It’s baked (if there are any burnt parts, just scrape them off with a spatula, it won’t affect the taste)

Slice and eat

Crispy skin

My family likes to eat it dipped in sugar

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