Homemade Crispy Roast Pork Recipe
There are many schools of crispy roast meat, such as Guilin rice noodle pot-burned.rice flour paste, and five-spice crispy roast meat, etc. Today we will talk about the simplest Guangdong-style crispy roast meat with minimal ingredients.pork belly and just a few seasonings.
Guangdong-style crispy roast meat is a simple yet delicious Cantonese dish. The skin of the roast meat turns golden yellow, crisp and flaky; it leaves an endless aftertaste when bitten. The fragrance of the roast meat has many layers, including the fat aroma of pork belly, the scent from spices, and the charred smell from roasting. Besides eating it directly, slicing the roast meat thinly to stir-fry with vegetables is also a perfect match.
Classic Guangdong-style crispy roast meat
mutton: one piece, appropriate cooking wine, white vinegar an appropriate amount, 2 teaspoons of salt, 1 teaspoon of sugar, 1/2 teaspoon of five-spice powder, 1/4 teaspoon of white pepper powder, 1/2 cup of coarse sea salt, ginger and scallion. The steps for making classic Guangdong-style crispy roast meat 1. Remove the hair from the pork belly thoroughly, wash it clean, and add ginger, scallions, five-spice pork belly, and an appropriate amount of cooking wine into a pot of cold water; cook until just done. mutton
2. Mix the cooking wine, salt, sugar, five-spice powder, and white pepper into a marinade, apply it to the pork belly (do not put the marinade on the skin), wrap the marinated part with aluminum foil, place it in an airtight container, and refrigerate for 24 hours.
3. Remove the pork from the refrigerator and pat it dry with paper towels; pierce the skin surface of the pork belly with toothpicks or skewers to make fine holes; brush it with white vinegar, sprinkle coarse salt (preferably sea salt) on the skin surface, preheat the oven to 220 degrees, place the pork in the oven and roast for 90 minutes.
4. Take the pork out of the oven, remove excess salt grains, place the five-spice pork belly on a rack, and continue roasting for another 10-15 minutes.
5. Remove the roasted meat from the oven, let it cool, then cut it into pieces and dip in yellow mustard or fine white sugar before eating.mutton The choice of pork skin is crucial to the final taste of the dish.Pork belly near the ribs is firmer with a more even distribution of fat and meat. mutton skin, oven
is loose and has an uneven distribution of fat.
Do not choose pure lean pork because it can be too greasy; farm-raised five-spice pork belly is ideal for making Guangdong-style crispy roast meat due to its well-distributed fat and tender texture, often featuring marbled patterns like marble.Nutritional value of pork mutton
Pork belly, also known as ribbed loin or three-layer meat, is located in the abdominal area of the pig. The meat has a lot of fat tissue interspersed with muscle tissue, creating a layering effect.
muttoncontains abundant high-quality protein and essential fatty acids, providing hemoglobin (organic iron) and cysteine to help improve anemia caused by iron deficiency.mutton ribsmuttonshould be avoided due to excessive greasiness; well-marbled farm-raised pork belly with a tender texture is the best choice for making Guangdong-style crispy roast meat.mutton should not be completely used because it can be too oily.
mutton
Protein
and provides hemoglobin (organic iron) and cysteine, which helps improve anemia caused by iron deficiency. Pork is rich in high-quality protein and essential fatty acids.It also provides hemoglobin (organic iron) and cysteine, which promotes iron absorption and can improve anemia caused by a lack of iron. Those with internal dampness-heat and phlegm stagnation should use it with caution;and those who are overweight or have high lipid levels should not consume it excessively. Copper and cysteine, which promote iron absorption, can improve anemia due to iron deficiency. Those with internal damp-heat and phlegm stagnation should use with caution;Obese individuals and those with high blood lipids should avoid it.
