How to cook crispy roasted pork belly

1. Material: pork belly 1 kg, onion knot 1, 3 pieces of ginger, 3 pieces of star anise, a little pepper, 20 peppers, 50 grams of rock sugar, 3 grams of spiced powder, 70 grams of coarse salt, cooking wine 1 spoon, and 2 grams of edible salt.

2, buy back a large piece of pork belly, first trim the corners and trim the meat into a square. Then roast in various ways or directly on the fire to remove the residual hair on the pigskin.

3, cold water into the pork, the fire to boil, clean the water floating foam.

4. After skimming the floating foam, directly put the crystal sugar, ginger slices, star anise, pepper, scallion and cooking wine into a boiling pot, cook for 20 minutes on high fire, turn off the fire, and soak pork 1 hour with the remaining temperature of water.

Take out the pork after one hour, dry the water on the surface with kitchen paper or clean towel, and poke as many holes as possible in the pigskin with a spoon.

6. Cut the pork back every 1cm with a depth of 1.5cm. The thickness of the cut is determined according to the thickness of the pork, and the pork cannot be cut.

7. After cutting, sprinkle spiced powder, pepper and salt on the surface, massage the meat, and evenly spread the seasoning on the pig's back and seams.

8. Wrap the pork and the bottom with tin foil, and expose the pigskin upward.

9. The pigskin is covered with a layer of coarse salt with a thickness of about 0.5cm, and then sent to the middle layer of the oven for baking at 200℃ 1 hour.

10, after one hour, take out the barbecue, scrape off the coarse salt caked on the surface, disassemble the tin foil, and dry the pigskin surface here.

1 1, and bake in the oven at 250℃ for 30 minutes until the skin is golden and blistered.

12, the roasted roast meat, take it out and let it cool a little, then chop it into small pieces, crispy and delicious roast meat, complete!