As a meat eater, if I don’t eat meat for a few days, I will feel nervous. Braised pork has become one of my favorites. However, it is troublesome and time-consuming to make. Moreover, if the heat is not controlled well, it will not be cooked. Some of the smells are really disturb

As a meat eater, I feel nervous if I don’t eat meat for a few days. Braised pork has become one of my favorites. However, it is more troublesome and time-consuming to make, and once the heat is not controlled well, it will be difficult to make it. It doesn't smell like it should, which is really annoying! However, I recently discovered a delicious meat dish that is even more delicious than braised pork, but much simpler to make than braised pork. It’s called Crispy Braised Pork . Just listening to it will make you drool!

Crispy roasted pork must first have crispy skin. When making it, technique is very important. Otherwise, the roasted meat will not taste good, let alone the crispy skin. The method is relatively simple. As long as you learn these steps, the roasted pork will have crispy skin, fragrant meat, tenderness and deliciousness.

[Main ingredients] One piece of pork belly (about 2 pounds), appropriate amount of cooking oil

[Seasoning ingredients] cooking wine, white vinegar, salt, sugar, thirteen spices, appropriate amount of pepper, 1 piece of ginger, 2 chives

[Production Steps】

1. Material preparation. Use tweezers (or clamps) to carefully clean the hair on the pork belly skin, cut the ginger into slices, and cut the chives into segments and set aside.

2. Boil pork belly. Add water to the pot, add ginger slices, green onion segments and an appropriate amount of cooking wine, bring to a boil over high heat. Then put the washed pork belly in and cook over medium heat for about 25 minutes, until it is tender and changes color, then you can take it out. Be careful not to let the meat skin stick to the bottom of the pot when cooking.

3. Prepare the sauce. Mix cooking wine, salt, sugar, allspice, and pepper to make a sauce. Just enough cooking wine can dissolve the seasoning. Mix salt, sugar, thirteen spices, and pepper in a ratio of 8:4:2:1.

4. Pickled and delicious. Apply the prepared sauce to the pork belly. Be careful not to put it on the skin, except the skin. After applying, wrap the sauced part with tin foil, then find an airtight box or seal it with plastic wrap, and put it in the refrigerator to refrigerate, preferably for a day and a night. If you are in a hurry, you can put it in the night before. This process is mainly to add flavor to the meat, so that the roasted meat will be delicious!

5. Baking in the oven for the first time. Take the pork out of the refrigerator, dry it with kitchen paper towels, use thick bamboo skewers or barbecue steel skewers to poke small holes on the surface of the pig skin, brush it with a layer of white vinegar, and sprinkle a layer of salt on the surface of the pig skin. , it doesn’t matter if you add more salt. Preheat the oven to 200 degrees, put the pork into the oven and roast it for about 45 minutes using upper and lower heat.

6, second baking. After 40 minutes, take the pork out of the oven, remove the excess salt, and place the pork belly on the middle and upper grills with the skin facing up. Adjust the upper heat to 220 degrees and the lower heat to 180 degrees, and bake for another 10-15 minutes. minutes or so.

7. When the time is up, this super delicious delicacy is completed! Take out the roasted meat, let it cool, cut into pieces, and it’s ready to eat!