Crispy roast meat(cui pi shao rou )

Crispy roast meat

Introduction:

"[crispy roast meat] instead of crispy water, we directly poke holes in the surface of pig skin with needles, marinate it with salt, white pepper and five spice powder, and bake it slowly. The roast meat is fragrant. The pig skin is crisp and the meat is tender and juicy! It refers to the practice on YouTube (with slight changes)

Production steps:

Step 1: wash the streaky pork and dry it with kitchen paper;

Step 2: pork noodles cut with a cross knife, do not cut, wipe cooking wine, salt, white pepper, five spice powder;

Step 3: poke a small hole on the surface of the pigskin evenly with a sharp needle. The whole pigskin should be filled, but the pigskin should not be punctured

Step 4: cut the pig skin with a cross knife, evenly spread salt on the surface; put the pig skin in the container upward, and refrigerate for 12 hours (refrigerate can make the meat taste good, and also make the surface of the pig skin dry);

Step 5: put tin foil on the baking plate and put the pork in the middle

Step 6: fold the tin foil around to make a container

Step 7: preheat the oven at 190C / 374F, put the pork in the middle layer, bake for about 60 minutes, take out the tin foil, put it on the grill, change the grill / Brown (heat) for 10-15 minutes or until the pigskin is golden and crisp.

Materials required:

Pork: 940g

Salt: 15-20 ml (I use onion salt and celery salt)

White pepper: 10 ml

Five spice powder: 10 ml

Black pepper: 5 ml

Cooking wine: 15ml

Precautions: 1. After the pig skin is salted, it will come out of the water, and the water will be collected after refrigerated overnight; make sure that the surface of the pig skin is dry, and put the skin upward in the container; 2. Poke small holes evenly on the surface of the pig skin, which will help the pig skin become crisp after roasting (this is the same as the simple version of oil sealed duck I wrote before); 3. The roasting time of streaky pork should be determined according to the size and thickness of the meat Adjustment. 4. Onionsalt and celerysalt can be used instead of common salt to increase flavor.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cui Pi Shao Rou