Tianjin traditional roast pork

100 kilograms of pork 1.2 kilograms of salt 0.5 kilograms of five spice noodles 0.5 kilograms of sugar

Method of production

1. Preparation: the skinned pork cleaned, cut into 1.2 ~ 2 kilograms of cubes, rib meat cut into diamond-shaped blocks.

2. Cooking: Boil the meat for about 20 minutes, the skin is soft, fish out the meat, and skewer the meat diagonally with No. 8 wire to keep the meat flat.

3. marinade: fine salt, five spice noodles mixed, coated in lean meat, at the same time, with sugar diluted into water coated in the meat skin (50 grams of sugar diluted in 1 kilogram of water), drying for 4 to 5 minutes, you can bake.

4. Burning: skewer with iron skewers hung around the sides of the grill, in the 70 ~ 80 ℃ grill in the grill for about 30 minutes, the meat out of the furnace, with a No. 1 steel needle evenly zapped skin, prompting blistering, and then into the furnace, and so that the temperature of the furnace gradually rise to 100 ~ 150 ℃ or so, baking 1.5 hours or so, that is, the finished product.