Crispy roast pork is one of the classic Cantonese roast meats. Crispy roast pork is known as a unique one because of its fluffy, crispy meat, and its layered taste. A piece of meat can taste three tastes. First, you will feel the crispy skin, secondly, you will feel the softness of fat, and finally you will feel the sweet aroma of lean meat.
Roasted pork is the favorite food of Cantonese people and is a must-have for roast meat shops. Because the roast pig turns golden yellow after roasting, the people give it many festive names, such as "Good Fortune","Full of Gold and Jade","Seeking Money and Treasures", etc. It is an important dish for people's birthday banquets, corporate newsletters, and spring tea banquets.
Real crispy meat roasting processes are numerous and complex. I learned from Master Douniu. It is very suitable for cooking at home. It can be a feast for guests and eat it yourself.
Guangdong-style crispy roast pork
By JohanKoelpin
Recipe Recommendations
- seafood sauce appropriate amount
- corn oil 1 tablespoon
- Jiang 2 tablets
- onion 1 piece
- baking soda 1 teaspoon
- soy sauce 2 tablespoons
- cooking wine 2 teaspoons
- spiced powder 1 teaspoon
- sugar 1 teaspoon
- salt 2 teaspoons
Steps for Guangdong-style crispy roast pork
1
Wash the pork belly, then put it into the pan with cold water, add green onions, ginger and 1 teaspoon of cooking wine, slowly cook until the meat changes color, stick it with chopsticks and no blood spills out, and the meat is about 7 ripe;
2
Immediately after the meat is cooked, take it out and wash it with cold water. Use tweezers to pull out the fur, and then use a knife to scrape off the white film and impurities on the meat skin.
3
Use a bamboo stick (I use an iron stick) to make some small holes in the skin of the meat, the finer the better.
4
Spread 1 teaspoon of salt on the pig skin and marinate for about 20 minutes.
5
Put on baking soda.
6
Pour salt, five-spice powder, soy sauce, sugar and cooking wine into a bowl and mix well.
7
Turn the pork belly over and cut the lean meat a few times to evenly taste, then spread the marinade on the meat, and string the meat with a bamboo stick (iron stick).
8
Marinate the lean meat side down in the remaining seasoning for 2 hours.
9
Wrap the meat tightly with tin foil, leaving only the skin exposed. Preheat the oven to a high temperature of 480F/250C or above, add the meat, and roast for about 40 minutes.
10
After seeing that the surface of the meat skin began to turn yellow and scorched, take it out, remove the tin foil paper, and use a knife to scrape the black charred matter on the surface clean.
11
After shaving, apply a layer of cooking oil to the skin surface.
12
Continue to put it in the oven and bake at 400F/200C for 20-30 minutes, or add oil to the surface of the meat skin.
13
Allow to cool, cut, dip in the dip and serve.
14
The skin is very crisp and delicious, and the fat meat melts immediately in the mouth, but it is easy to get angry after eating, hehe...Guangdong-style crispy roast pork Make Tips
1. You must choose pork belly with skin, otherwise the roast pork will have its name. It is best to choose the pork belly, separated by the fat and lean, and not too thick the lean meat. Before boiling it in cold water, the purpose is to make the meat mature and contain a certain amount of moisture, so that the lean meat will not become stale when baking. But the cooking time cannot be too long. I cooked it over medium heat for about 8 minutes. If it takes too long, the skin of the meat will easily turn yellow and rolled. 2. You must be more careful when sticking the eye on the meat skin. The finer the holes, the surface of the meat will be crispy. Applying baking soda to the meat skin will also make it crispy. 3. Bamboo sticks are used to fix lean meat parts to prevent the lean meat from deforming and curling after baking at high temperatures.