Crispy Pork Belly
Ingredients: pork belly with skin, salt, allspice, soy sauce, sugar, edible baking soda, spring onion, ginger, bamboo sticks, tin foil
Method: Wash the pork belly, then put it in a cold water pot, add onion ginger, and slowly cook until the meat is discolored. Stick it with chopsticks and there is no blood or water overflowing. The meat is about 7 mature. Remove the cold water immediately after the meat is cooked. After the outside is slightly cooled, use a towel to absorb the moisture. Use bamboo sticks to prick some small holes in the skin, as close as possible, and then use a knife to scrape the white film and impurities from the skin. Sprinkle a pinch of salt (about 3 grams) on the skin and coat with baking soda. Turn the pork belly, cut a few knives on the side of the lean meat to taste evenly, then pour the remaining salt, sugar, allspice, and soy sauce into the bowl together, and marinate the lean meat in the seasoning for 1-2 hours. Take out the pickled pork belly, drain the excess juice, cross it with a bamboo stick to prevent deformation, and then wrap the meat around tightly with tin foil, leaving only the skin exposed. Preheat the oven to 250 degrees (or the highest temperature), put pork belly and keep it at this temperature for about 30 minutes, or take it out until the surface of the skin starts to turn yellow and burn out. Use a knife to scrape the black coke on the surface and clean it. Apply a layer of cooking oil to the surface of the skin, continue to put it in the oven, and bake it at 200 degrees for 10 minutes, or you can see that the surface of the skin is nourishing. Finally, the roasted meat can be sliced after it has cooled slightly. The skin can be eaten with sugar, and the lean meat can be eaten with soy sauce.
After roasting at high temperature, excess oil will overflow, and the finished product will have no greasy taste. The skin will be crispy when bitten, the meat will be tender and juicy. Wrap it with sugar and bite while it is hot. Sweet, it's so delicious!