The commercial practice of Macau Crispy Pork Belly, the recipe is detailed and easy to learn, salty, crispy and fragrant

Crispy pork belly is a delicious, delicious, delicious, tender and non-greasy on the outside, golden color, crispy, crispy and fragrant. It is known as a traditional special cuisine. It is one of the ten classic dishes in Macau and one of Cantonese cuisine. A famous dish. Generally in Guangdong, Macau, Hong Kong food stalls and restaurant tea restaurants, there is this classic crispy pork belly dish.

Crispy Pork Belly

The origin of crispy pork belly:

Crispy pork belly, a traditional Christmas dinner in North Europe. According to legend, a head chef in Macau saw that foreigners made roasted meat in a very special way, so he learned it secretly. A few years later, the head chef returned to his hometown of Macau and opened his own tea restaurant. After his own continuous exploration and improvement, the crispy pork belly made is spread in Macau and even the Pearl River Delta, so it is also called Macau crispy. Roast pork.

Crispy Pork Belly

How to make crispy pork belly:

When choosing ingredients for crispy pork belly, it is generally better to use the pork ribs. The cooking process of making crispy pork belly is divided into: cooking, jacking, flavoring, molding, roasting, scraping, and second roasting. And other production processes.

Finished Crispy Pork Belly

Ingredients:

1kg pork belly

3 slices of ginger

2 tablespoons of cooking wine

80g edible salt

Five Spice Powder 15g

2 tablespoons of soy sauce

15g white sugar

Shajiang powder 20g

Baking soda 15g

Production steps:

1. Boil the pork belly, sear the pork skin and foreign matter on a hot iron pan, scrape and clean the pork skin noodles with a kitchen knife, and then change the pork belly into a strip with a width of 100mm. Add water, ginger, cooking wine, and pork belly to the pot, boil the water on high heat and change to low heat until the pork belly is mature and set. Remove, rinse and cool for later use.

Pork belly

2. For the jack, place the pork belly with the skin facing up, and use iron to punch vertically. The more holes you make, the better. The burnt skin is crispy.

3. Code flavor, sprinkle edible salt on the pork skin, rub it repeatedly with your hands for 2 minutes, then apply baking soda code flavor for 30 minutes. Prepare a bowl, put the remaining edible salt, five-spice powder, soy sauce, white sugar, sand ginger powder, and cooking wine into the bowl and mix well. The noodles of pork belly can be lightly scratched with a kitchen knife to make it easier to taste. Spread the prepared seasoning on the pork belly and taste it again for 2 hours.

Sand Ginger Powder

4. Shape, prepare a foil to wrap the pork belly with the pig skin facing outside.

5. Bake, the temperature of the upper and lower oven is 200 degrees, put the pork belly, bake for 25 minutes, the pork skin is yellow and bubbling, making a "squeaking" sound, and the lard on the outer skin can be taken out if it overflows.

Oven roasted pork belly

6. Scrape the skin, take out the roast, remove the tin foil, take a kitchen knife while it is hot to scrape off the char on the pigskin, apply vegetable oil to the roasted roast.

7. Bake for the second time, the temperature is 150 degrees in the oven, put in the barbecue, bake again for 15 minutes, then it will be out of the box, after cooling, cut into slices and serve. When eating, you can dip it with plum sauce according to personal taste. Crisp, salty, fragrant, fat but not greasy.

Crispy Pork Belly

Crispy pork belly, sour plum sauce

Tips: This dish will use edible baking soda, also known as edible baking soda: Sodium bicarbonate is a very common alkaline substance. We can also use baking soda to clean vegetables and fruits, which is safe for our diet. Very big help.