How to make Cantonese Crispy Pork with Crispy Skin, Crispy and Crispy, with a great flavor?

How to make Cantonese crispy pork, crispy, crispy, crispy, flavorful?

Crispy pancetta is a delicious Cantonese dish, charred inside the tender refreshing non-greasy, attractive color, crispy crisp, taste mellow and other advantages of the traditional style of culinary characteristics of the beauty of the name, attributed to the Guangdong cuisine in a special cuisine. Generally in Guangdong, Macao, Hong Kong, Hong Kong big stalls and restaurants Hong Kong-style cafes, Cantonese-style barbecue restaurants, etc., are this one traditional crispy pork figure.

Crispy five-flake meat and then choose the food, usually with five-flake meat as the leading, making crispy five-flake meat cooking process mainly includes: cooking, socket, code flavor, shaping, baking, scraping, second baking and other manufacturing processes.

First step

Key food: pork 1kg, ginger 3 slices, rice wine 2 rice spoon, salt 80g, five spice powder 15g, soy sauce 2 rice spoon, sugar 15g, sand ginger powder 20g, soda 15g production process:

First the pork in the boiling frying pan on the branding to remove the pig's hair and the surface layer of dirt, followed by the pig's skin with the cleaver to scrape neatly and clean up, and then put the The pork is then knifed and developed into strips. Add cold water to the pot, ginger, rice wine, pork into the pot, boil and then change the heat to cook until the pork is shaped can be, fish up and rinse to cool reserved.

Step 2

Pork skin side down, vertical holes, the more holes played the better, the more crispy skin burned out, and then salt sprinkled to the pork skin, take the hand repeatedly rubbed 2min, and then rubbed with soda marinade for 30min. then prepare a bowl ahead of time, will be the rest of the salt, five spice powder, soya sauce, sugar, sand ginger powder, rice wine, all put into the bowl, mix it well. Pork noodles can be gently cut with a vegetable cutter two cuts, which is conducive to the flavor, to mix a good bit of seasoning coated in pork, and again R & D for 2 bells.

Prepare a tinfoil wrapped pork, pork skin facing out. Electric oven temperature of about 200 degrees, put in the pork, roasted 25min, pork skin light yellow significant bubbles, the outer skin animal oil outflow can be removed. Remove the charcoal grill, remove the tin foil, while hot take a vegetable knife to scrape off the pork skin in the charcoal pledges, scrape well after the charcoal grill, wipe once cooking oil.

Electric oven temperature of 150 degrees, put in the charcoal grill meat, bake again for 15min, you can get out of the box, to be cooled and cut into thin slices of vegetables, drink can also be dipped in pickled plum sauce according to personal preference to eat, crispy skin, salty and crispy into the taste of the fat, but not greasy mouth.