Crispy roast pork, crispy skin, sweet meat, raw roast method

Cooking Instructions

1. Either go to the market a little earlier, or book in advance to make a roast meat, or a whole piece is easier to operate.
   Clean the pork belly and blot or air dry. Carefully scrape the skin with a knife until it feels a little sticky to the touch

   

2. Make a few deep grooves on the meat surface, so that it is conducive to marinating and flavoring later, and the depth is controlled at half of the first layer of lean meat.

   

3. According to the recipe, mix a "five-spice salt"

   

4. Sprinkle the marinade on the surface of the meat and spread it evenly, sprinkle the marinade on each pit and spread it evenly, and apply the marinade on every side except the pork skin.

   

5. Place on the foil, fold the four sides, wrap the whole piece of meat, and only partially expose the pork skin and move it to the grilling net.

   

6. Place in the lower layer of the preheated oven on a preheated base, 200°C on the primer, 100°C on the surface, turn off the hot air, bake for 30 minutes, and "pre-cook".
   Don't worry about the lack of marinating time, in fact, this pre-ripening stage is a rapid marinating process, and at the same time, it will also take away part of the moisture on the pork skin first.
   When time is up, I take it out and change the heat of the oven to 200 degrees Celsius and turn on the hot air function, too.

   

7. Remove the pieces of meat from the foil and lay them flat on a cutting board for easy handling.
   First, brush with a layer of white vinegar to soften the dry skin on the surface. Then, with a small sharp knife, poke it closely. If there is a pigskin insert, the efficiency will be higher.
   After poking, then put on a layer of white vinegar, sprinkle a little salt, wipe evenly, the function of this layer of vinegar is to facilitate the penetration of salt, this salt is mainly to give the pig skin a bottom taste, piggyback has a little dehydration effect.

   

8. Bake at 200°C on top and bottom heat for about 40-45 minutes in hot air mode
   .
   When you take a look at it and see that it is bubbling and starts to bubble, take it out and turn it to 180 degrees, then put it back, and at the same time, adjust the upper and lower heat to 230°C, hot air mode.

   

9. The temperature in the box is not very uniform, you can take it out halfway, turn it 180 degrees, put it back again, and continue to ......
   Due to the limitations of the oven, I can only adjust it to a maximum of 230°C, if I can adjust it to a higher temperature, or if the oven has a grilling function, I can use it to my heart's content!
   This will greatly shorten the time it takes to pop the skin, and at the same time, it will retain more juice.
   The whole process of bursting the skin took about 20 minutes

   

10. If you want a darker color, you have to bake it for a longer time, and at the same time, it will cause more juice loss, in fact, it can be done to this extent!