Hong Kong-style roast pork (China) is one of the quintessence of Asian cuisine because of its characteristic crispy skin and unforgettable rich meat flavor.
Some people think that processing this famous dish requires complex techniques. However, if the processing formula is applied properly, it will ensure a plate of pork quay to the restaurant's standard taste in a simple way without taking too much time.
To make roast pork, prepare 1kg of pork belly (sees square pieces of meat with a balanced lean fat ratio). Meat seasoning will need flavorings; salt; sugar; ground pepper; garlic powder and household apricot and cinnamon wine (can be replaced with white wine); rice vinegar; salt and emulsion and lemon juice.
Next, prepare the pork by scraping the pork on the skin, washing it thoroughly with salt and white wine to remove the odor, then rinse with clean water. Use a piece of dry paper to absorb all the meat, especially the skin. This is an important step that determines the crispiness of the rotated meat.
Boil the skin with boiling water with a little vinegar for about 5 - 7 minutes, be sure to let the skin surface be submerged in water. This helps the skin to recover and get tattooed more easily. Remove the meat, rinse with cold water and steep it dry once.
Mix all the spices prepared for the meat (fragrance, salt, sugar, pepper, garlic powder, wine). turned the meat upside, using a knife that contains a few sugar while also helping the spices penetrate deeper. Apply the spices evenly to the meat, especially be careful not to let the spices stick to the skin.
an incense stick, a scarf or a specialized tattoo artist, is used to apply a sharp object (such as a scarf, skewers or tattoo tools) evenly and carefully on the skin's surface. The more even and the smaller the holes, the more likely the skin will be brittle. In particular, only have tattoos on the skin's surface, avoid getting too deep into the fat layer.
Use a spray to apply a thin layer of rice vinegar (which can be added with lemon juice) to the entire skin. Then, use silver foil to cover the meat sides, leaving the skin exposed. Put the meat in the refrigerator for at least 4 - 6 hours, or best leave it overnight. Drying the skin in the refrigerator will help the skin to be more careful, when baked it will help the skin to be as brittle as possible.
Preheat the oven to 200°C for about 10 minutes. Take the meat out of the refrigerator and dry the skin surface once again. Continue to coat a thick layer of seed salt over the entire skin. This layer of salt has the effect of absorbing moisture and helping the temperature to be distributed evenly on the meat.
Add the meat to the oven and bake at about 200°C for 40 - 45 minutes. When baked, remove the meat and remove all the sealed salt layer on the surface.
Continue to grill the meat again with an increase of 220 - 230°C and grill for about 20 - 30 minutes until the skin coating is swollen and brittle
Hong Kong (China) standard roast pork will be more delicious when dipped in oil and served with hot rice.
