How to make crispy pork?

condiments

Pork1000g

condiment

light purple

2 capsules

black pepper

15 capsules

coriander

12 seed

Nutmeg

1/5 capsules

coarse salt

1 teaspoon

wine

Proper amount

Method for making crispy roast pork

1. Wash and dry pork.

2. One end of the roasting line is reserved for 1.5 times of the total length of pork strips. Hold this line with your left hand and press it on the center of lean meat at both ends of pork strips. From here, hold the coil with your right hand, wrap it around the pork, cross the left hand thread and tighten it.

3. Then, turn around with your left hand, hold the skin, hold the thread ball with your right hand, and wrap the meat around like iron wire, and the interval is preferably 1 cm.

4. Try to tighten the thread. This photo is packaged.

5. Mash salt, clove, pepper and coriander into fine powder.

6. Grind nutmeg into fine powder, and one fifth is enough.

7. Mix the spice salt with 2 tablespoons cognac, evenly spread it on the lean meat, and don't touch the pigskin, otherwise the spice will affect the color of the roasted pigskin and turn black.

8. Put the pork strips and pigskin upward, put them flat on a clean plate, wash them by hand, smear cognac on the pigskin, sprinkle about a tablespoon of sea salt on the pigskin, and gently press them with your hands to make the salt particles stick to the pigskin as much as possible. This skill is very important. It takes advantage of the slow dissolution of large salt to slowly separate water from pigskin, which makes it more crisp after baking. Put the pork strips on a plate, do not cover the insurance film, and marinate them in the refrigerator for 48 hours.

9. 6 hours before roasting, put the pork on the grill and keep it in the shade for 6 hours in order to make the skin drier.

10. Set the oven on and off, and preheat at 220 degrees for 20 minutes. Put the pork strips in the oven, turn to 180, and bake for about two hours. Change the front and back of pork strips every half an hour. After all, it is a domestic oven, so that the pork is heated more evenly. It is enough to see that the surface of pigskin is covered with fine bubbles and golden in color, and the steel needle can be easily inserted into the middle part of pigskin.