How to make crispy roast pork?

Put the pork into boiling water and cook until it is 50 percent cooked, then lift it out of the water and pass it through cold water. Dry the meat in water, pull several deep straight cuts every 2 cm on the meat surface, (one for easy flavor, the other to avoid blistering,) and then evenly rub wine, five-spice powder and salt on the cut surface .

2

The skin side of the pork will be up, with a bamboo skewer in the skin of the pig closely and vertically pierced numerous small holes, piercing the more the better! That way the skin will be crispy when baked. Then, scrape the skin with a knife and coat it with refined salt and baking soda to make it easier to flavor the skin and loosen it up when cooked. Hang and blow-dry the panko for 2 hours, and wrap the lean parts in tinfoil.

3

Preheat the oven to 250°C for 15 minutes. Place the pork in the oven, skin side up, and bake for 40 minutes, until the meat comes out of the oven for the first time and the skin clicks and the black char on the skin liquefies. Remove the meat from the oven and let it cool a little. Scrape the blackened surface of the skin with a knife. Then coated with a layer of oil, put back in the oven 200 ℃ back to about 10 minutes, burn until the pork skin crispy.

4

After the pork has cooled a bit, chop the pieces and serve on a plate, preferably with seafood sauce or sugar.