Crispy roast pork, rich flavor

Near Qingming Festival, meat stalls sell roasted pork. It is a popular dish and offering that is sold ready-made, however, if you are a little “hard-working”, you can still make your own delicious roasted pork, rich in flavor with crispy, bursting skin.

Choose pork belly (three-layer pork belly) to have both lean and fat mixed in, wash the meat with vinegar, salt and scrape off the skin. Boil water, put the meat in the pot (press the skin to the bottom of the pot, use chopsticks to press evenly on the corners to shape the meat, when grilled the skin will puff up evenly). You can add a little salt, a few slices of ginger and a few crushed shallots to the pot to make the meat more fragrant. Cook for only 5 minutes, then turn off the stove, flip the meat into the water to blanch, then take the meat out, wash it again, drain, and pat dry with paper towels. Use a fork, skewer or specialized tool to evenly pierce the pork skin, if you "take the trouble" to pierce the entire surface of the skin, the skin will puff up even more when grilled. Flip the meat over, use a sharp knife to make a few long cuts about 2cm apart, be careful to only cut the meat, not touching the fat and skin.

Mix the meat marinade mixture including salt, sugar, MSG, seasoning powder, garlic powder or five-spice powder, 1 teaspoon of each for 1kg of pork belly, mix well. Marinate the meat with spices, rub thoroughly so that the spices can penetrate into the grooves of the meat, but absolutely do not let them stick to the skin. Place the meat in a large box, skin side up, use a brush to spread the mixture (including 2 tablespoons of vinegar and 1 teaspoon of salt) on the skin many times, spreading whenever the skin feels dry. If you have time, leave it overnight in the refrigerator (do not cover the box so that the skin is always dry), or marinate for 2-3 hours for the meat to absorb the spices.

Preheat the oven or air fryer to 180 ^degrees Celsius. While waiting for the oven to heat up, put the meat in aluminum foil, wrap the meat tightly, leaving the skin on top uncovered. Bake for 20 minutes, then remove the foil, increase the temperature to 200 ^degrees Celsius, and bake for another 20-30 minutes until the meat is cooked and the skin is crispy. If the distance between the pot and the heating element is quite far, you should place the meat on top, the more the skin is exposed to high temperatures, the crispier it will be.

Wait at least 20 minutes after the meat is cooked before cutting it so that the juices can seep back into the meat and the meat won't dry out. The meat is tender, flavorful, and the crispy skin stimulates the taste buds, making it worth the effort in the kitchen.

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Source: https://www.baobaclieu.vn/van-hoa-nghe-thuat/heo-quay-da-gion-dam-vi-99839.html