How to make crispy roasted pork

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  1.Choose thicker pork belly, put water and cooking wine in the pot, add the pork belly, cook for 7 until it is cooked, and no blood will come out when you pierce it with chopsticks

• 2. Take it out, throw it into cold water, and take it out when it is completely cool

• 3.Use kitchen paper to dry the surface moisture, and use a fork to poke evenly into the skin of the meat, so as not to break the skin

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  4. Turn over and make cuts every 2_3 cm, stopping at the fat part

• 5. Spread five-spice powder on the inside and sides of the cut meat, leaving the skin untouched, then rub salt on the inside and sides, and poke both sides of the meat with toothpicks to prevent Turn into curls during baking
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  6.Turn over the skin side and apply salt, a little Soda, rub evenly with your hands, don’t put too much

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  7.Wrap it with tin foil, only Expose the skin of the meat and refrigerate it for 3_4 hours, or overnight.Take it out half an hour in advance and return it to room temperature before baking

• 8. Preheat the oven to 250 degrees for 10 minutes, put in the baking pan, raise the heat to 250 degrees, bake at 200 degrees for 35 minutes, then turn the heat to 200 degrees and bake for 10 minutes.When baking The skin will crackle, which is the formation of crispy skin.Bake until the skin is completely hard.This is a reference value.The specific time and temperature will depend on your own oven