A piece of pork can eat 3 textures, so I ask you if it's refreshing?

The skin of this roast pork has undergone a variety of processes, and it is not only crispy but also very loose, and it tastes very refreshing! The crispiness of the skin is followed by the softness of the fat, and finally the rich sweetness of the lean meat.

A piece of pork can eat 3 textures, so I ask you if it's refreshing? Then let's make a very "good" crispy pork belly today!

Ingredients needed for crispy pork belly

Ingredients: pork belly with skin, ice water.

Dipping sauce: chopped peanuts, white sesame seeds, chili flakes, cumin powder, salt and pepper, cooking wine, ginger slices, green onions, five-spice powder, dark soy sauce.

Preparation of crispy pork belly

【Marinating of pork belly: Doing so can make the pork skin more crispy!】 】

Be sure to choose the meat on the pork belly, the thickness is just right. Boil water in a pot, add the whole pork belly, pour in cooking wine, ginger slices and green onions, boil on high heat for 15 minutes, cook until you use chopsticks on the side of the meat, and the chopsticks can easily penetrate into the meat.

If you don't have a big pot at home, then turn the pork over with the skin facing down, because our focus is on the side where the skin is cooked, and the skin should be cooked soft. Put the cooked meat in a bowl and wash it with water without waiting for it to cool.

Use a few toothpicks, pork needles or forks to make small holes in the skin. This not only makes it easier to absorb the flavor, but also makes it easier for the oil to escape.

After piercing, you will notice that a lot of oil is coming out of the pinhole, so use a knife to scrape the oil off. Then evenly prick some small holes on the other side to facilitate the flavor. Sprinkle salt and five-spice powder on both sides of the meat, rub and rub vigorously. We don't need to touch the smeared pork, let it sit for 10 minutes to absorb the flavor.

【Deep-fried pork belly: Delicious things often require complicated steps! 】

Then buckle the pork skin back, cut a few knives in the middle of the meat, and cut it to the first layer of fat under the pork skin, don't cut too deep! Don't cut off the skin!

Happy tip: Cut the pork a few times to prevent shrinkage, and it will be easier to cut when it comes out of the oven.

Drizzle dark soy sauce on the skin-on side, spread evenly, and give the pork skin a color. Heat oil in a pan at a temperature of 6 percent, and add the pork belly. Put the skin-on side of the pork belly into the pan and fry it slowly over low heat for 5 minutes.

Freshly cooked meat has a lot of moisture, so be sure to cover the lid to prevent frying. After 5 minutes, turn it over, fry it for another 5 minutes, and fry both sides twice. Prepare a basin of ice water in advance, remove the fried pork belly to control the oil, immediately put it in ice water, and soak it in the water for about 15 minutes.

【Roasting of pork belly: The correct use of tin foil can make the pork belly have a better appearance! 】

Next, we dress the pork and wrap it in tin foil so that only the surface of the skin is exposed.

After wrapping it, we can bend the toothpick and tie it to the sides to hold the pork and tin foil in place.

Use a knife to prick a few small holes in the bottom of the foil, and when it is baked, the water and oil can flow out. This allows the pork belly to remain in its perfect shape after grilling.

After 15 minutes, dry the meat, put it on a baking sheet, preheat the oven for 20 minutes, add the pork belly, turn on the heat at 200 degrees, bake at 160 degrees, and bake for 30-40 minutes.

【Let's make a delicious dry dish dipping sauce!】 】

When grilling meat, prepare a dipping sauce, crushed peanuts, white sesame seeds, chili noodles, cumin powder, and pepper and salt and mix well for later use.

After 40 minutes, we find a knife or chopsticks and knock it to see if the pork skin has hardened, and the pork skin has become hard and crispy, and it can be baked. When the pork belly is taken out, you can see a lot of oil coming out at this time, and the skin of the meat has become very crispy.

Cut the pork belly into long strips and then cut it into mahjong-sized pieces.

Put it all on the plate and the crispy pork belly is ready, the skin is golden and crispy, and the pork is tender and juicy.