Macau roast pork

1

Put the pork into the pan with cold water, add the seasoning (boiled), and cook the pork until 70 to 80 percent cooked.

2

I air-dried the pork skin, and I used a small heater to blow it. It dried so quickly that I could blow it with a hair dryer when I was in a hurry.

3

Then use an awl to make holes on the surface of the skin to make the holes even and denser.

4

Mix the seasoning well.

5

The skin of the meat is facing down, use a knife to cut the meat into sections. Never cut it off, leaving 1/3 of the height deep. Then apply the mixed (smeared) seasoning to the surface and the gap between the meat. I think the meat is cut into sections for better flavor. Then insert two bamboo sticks for barbecue kebabs into the middle of the meat along the length of the meat to fix the flatness of the meat, because if the pig is grilled, it will naturally bend. Then use tin foil around the pig skin and the bottom meat, leave it behind, leaving the pig skin without wrapping it.

6

Place on baking sheet. Put 2-4 onions on the side with skin up, and roast over high heat at 250- 300F, 25-30 minutes.

7

Wait until the skin is roasted until it is burnt, and use a knife to scrape off the charred layers.

8

Wait until the pork cools a little, apply a very thin layer of baking soda with your fingertips (you can apply it with another method)(that is to make the skin loose. If you have a friend who eats healthily and doesn't like to add such ingredients, you can dispense with it), and then brush it with a layer of oil.

9

Put it into the oven and bake, over low heat, 400- 450F, 10 minutes, pull it out again, coat it with oil, bake for another 10 minutes, repeat 2-3 times. After roasting, slice and serve.

1. When selecting pork, choose pork belly with skin with evenly mixed fat and lean. If the meat is too thin, you will feel firewood; 2. The skin thickness should be moderate. 3. Be sure to put a few green onions next to them and roast them with the meat to give off an incredible fragrance. If you don't believe me, try it, I will try it. 4. Grape is right. We are a home and we rarely have sharp and fast knives from Pork Rong (a legendary figure in Guangdong who owns a fast knife and has kung fu). We can only use ordinary cutting knives. The meat may be a little thicker, but it doesn't matter. When cutting, it's best to sharpen the knife first, with the skin down, and cut as evenly and thinly as possible. When cutting the skin, use your hand to tap the knife once or twice, and you should be able to cut it.