A wide-bricked roast
By VicentaLakin
Since buying the oven, a lot of things can be done by themselves. Meat, which we often buy with vegetables, is good because the skin is very thin, and it's usually sugared. The best place to eat is the brittle skin, so it's the skin that matters. It's like buying it. Why waste it? Because we want to enjoy the process of making good food and to embrace the principle that I do everything. Nothing you can't do, nothing you can't think of。
Recipe Recommendations
- pork belly 500G
- Jiang appropriate amount
- onion appropriate amount
- SUFU appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
Steps for A wide-bricked roast
1
Prepare the material, water without five flowers, cold water with five flowers, ginger onions. Wine
2
Five flowers boiled up to seven
3
Pickled sauces include milk, vanilla, white sugar, soy sauce, material. Wine
4
With a toothpick or a fork or something
5
And then rub the sauce on the meat
6
Pack the meat with tin paper, remember, without a bit of sauce on the surface, put it in the fridge, at least for one night, and it tasted better
7
Take it out of the fridge and get some little soda and salt
8
Because the oven at my house is temperature-controlled, and normally when I bake, it's 200 degrees in the middle for 20 minutes, then 250 in the upper level for 15 minutes, and the brittle will appear in 15 minutes. Each oven is different, and the weight of the meat is adjusted differently
9
Because the bouquets are not flat, it's okay, just shave it, so when choosing bouquets, you have to choose a flat piece of it and bake it more evenly. You'll eat the slicesA wide-bricked roast Make Tips
1. It is best to use a whole, flat piece of pork belly, so it roasts more evenly. 2. The denser the holes you prick, the better. Ideally, marinate for more than a day; once I left it in the fridge for a solid three days to let the skin dry out a bit, and it tasted amazing when roasted. Of course, the marinade must be seasoned just right. 3. Do not add too much baking soda, or it will affect the taste, but do not omit it either, as it is key to the crispiness. 4. The roasting temperature and time must be carefully controlled, especially for first-timers; be sure to watch it to understand your oven's specific behavior. 5. The dish is only complete when the skin is roasted perfectly.