Fried pork with crispy skin
First of all, I want to apologize to all my friends on the Internet. I promised to update it at least once a week. Due to the tight arrangement at the end of the year, I was vacant last week. Especially the friend who learned in the notice that I am going to do this cooking. It really keeps you waiting. Without delay, let's start now.In the traditional Cantonese barbecue, roast pig is recognized as the highest level. Its special status and implication also make the second senior brother appear frequently in various sacrificial activities.Returning to the food itself, roast pigs are divided into suckling pigs / medium pigs / large pigs according to their size, and the size of pigs is basically determined according to the number of participants. Its practice is mainly divided into two groups: light skin and sand skin.The naked suckling pig vaguely remembers that when he was very young, his family ate it several times at the wedding. The appearance was bright, complete and free of defects. The taste of the skin was like a piece of potato chips with pig flavor. It's said that due to the cumbersome process, the master who can roast smooth skin suckling pigs gradually began to disappear.The method of sand skin is mainly introduced in this article. Its principle is to make the surface of the pig breathable through needle pricking. Bubbles are formed in the pig skin during the baking process, and then repeatedly polished to form a feeling of fat but not greasy, which melts in the mouth. At the same time, it can be stored at room temperature for a period of time and still remain very crisp.In addition, warm tips for cooking: if you eat roast meat outside, remember to ask the master if the pig head is still there. Because the best part of the whole roast pig is the "pig cheek"! (I won't tell anyone else)1. it must be admitted that I can only give myself 60 points for the completion of the finished product in the recipe. The first is to take photos and record short videos, which leads to distraction. Secondly, the smoke detector in my current residence is very sensitive. Every time I open the oven a little, the smoke leaked out is enough to trigger. Therefore, I have to keep under the smoke detector frequently and keep fanning to disperse the smoke in the room. Therefore, in the process of repeated baking, I once burned too much to save. Therefore, I must explain to you that this dish really needs good patience and some experience in cooking, especially the advanced process of repeatedly shaving.2. because the surface of the raw pig skin is very tough, even if you teach to cook this kind of professional appliance, when you forcibly insert the raw pig skin, the needle tip will hook up, thus shortening the service life of the tool.3. all the friends who have eaten roast suckling pig have seen it. The dipping dish is usually divided into two parts, half white granulated sugar and half seafood sauce. The most traditional way to eat is to dip the roast meat in a thin layer of seafood sauce, and then roll a full layer of white granulated sugar with the viscosity of seafood sauce. Perfect!
Step 1 . The streaky pork needed for making roast meat must first have a certain width. Note: the figure shows an ipad Mini
Step 2 . The second is to try to pick fat ones on the premise of a sense of hierarchy!
Step 3 . Here I want to introduce this special tool, which is also a tool often used by Cantonese roasted pork chefs when dealing with the second senior brother - dingba, which can also be regarded as "giving back the other way". What is the specific name of this tool? I hope you can tell me.
Step 4 . This action does have a technical term, called "pine needle". The purpose of using this tool this time is to pierce countless small eyes at the bottom of streaky pork, which is convenient to taste. Without this tool, you can use a fork instead.
Step 5 . The seasoning for pickling is mainly dry powder: salt, pepper and five spice powder, combined with an appropriate amount of mashed garlic,
Step 6 . blend
Step 7 . Spread evenly on the bottom of the meat. Wrap it in plastic wrap and put it in the refrigerator, preferably overnight.
Step 8 . Boil a pot of water, put the skin down and cook for 12 minutes.
Step 9 . Use chopsticks to pull all the spices into the water.
Step 10 . Then turn it over and cook for another 8 minutes.
Step 11 . After taking out the meat, rinse off the seasoning adhered to the surface of the meat with clear water, especially the part of the skin, and make sure that there is no seasoning residue. (there is a moving picture GIF in the original text of the official account here) after wiping the oil and water on the surface with kitchen paper, take out the second senior brother's rake again, and carry out mammy like needle binding on the front and around the streaky pork. During this period, the exuded oil needs to be sucked out with kitchen paper. Note: this step must be thorough, which plays an important role in the success of barbecue. Its purpose is to let the oil be discharged through the needle hole during the roasting process, so as to maintain the integrity of the roast skin.
Step 12 . Smear a little raw soy on the surface of the skin and color it. Then prepare the baking tray, spread tin foil (bright side up), bake on the rack, place the streaky pork skin on the ground, and air it until the surface of the skin is dry. At this time, we can preheat the oven to 200C / 400F degrees.
Step 13 . Bake at 200C / 400F for 90-120 minutes (depending on the thickness of the meat). At the same time, prepare a large bowl, pay close attention to the oil output of the roast meat in the oven, take it out when about 1/3 is full, and pour the pork into the bowl. This can be a justifiable "burning lard"! Bibimbap, stir fry, and pastry are all first-class materials!
Step 14 . When the time is up, you can start the broil mode and bake the skin on the surface over medium heat until it is golden and foamy. If this is the roast meat taken out (it is nearly 1.5 times smaller), it has reached the state of crispness! But! If you want to achieve the taste of "peeling", please continue to look down.
Step 15 . Continue to put streaky pork in the oven. When the surface of the pig skin is just ready to form a layer of black carbon, take it out immediately.
Step 16 . Let it cool a little (that is, your fingers can barely touch it, and you won't feel too hot), then use the knife surface to slowly polish off the black carbon formed.
Step 17 . Then put it into the oven again. This action needs to be repeated at least once again. Some patient masters require it to be repeated three times, so that the last preserved pigskin is only about 1/3 of the original pigskin, so as to achieve the feeling of instant melting in the mouth.
Step 18 . Enjoy the finished product.
Step 19 . Enjoy the finished product.
Step 20 . Welcome to scan QR code!
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