Every time you go to a barbecue restaurant, one of the must-buy items is crispy roasted pork. The skin of the roasted pork in a good barbecue restaurant is crispy, golden and rich in color, fat but not greasy; and the roasting technology is average. The crispy roasted pork skin in our store is neither bursting nor crispy, and it is hard and not on point. Nowadays, roasted pork is not only available in barbecue restaurants, but also on every household’s New Year’s Eve dinner table. The process of making roasted pork is not difficult, but there are some precautions that everyone does not know. Let’s take a look below. :
1. Selection of roasted meat materials.
Most people choose pork belly. The fat part of the fat and lean pork belly is relatively strong and will not be loose like other belly meats; do not choose pork belly that is too old, as this kind of meat is difficult to cook. If you want to cook it thoroughly, you need to be very skilled if you want to have crispy skin. It is also recommended that you don't be afraid of "greasy" and choose parts such as front leg meat or plum meat. Compared with fat meat, lean meat is not greasy, but if it is burned If the preparation method is not handled properly, it is easy to burn the lean meat.
Many friends say that their roasted pork is too greasy because the ingredients are too fat. In fact, it is not entirely true. The link related to fatness is not only the selection of meat but also the heat. Some people use frozen pork instead of fresh meat. In fact, the difference between cooked frozen pork and fresh pork is very different. It is not fragrant enough, and the texture of the meat is also greatly reduced. Nowadays, pork stalls are full They are everywhere on the street, and it is easy to buy a piece of fresh pork.
1. Pin.
The pins should be even and strong, neither too deep nor too shallow. If the skin is too shallow, the skin will be hard, and if it is too deep, it will be oily. The denser the skin is, the crispier the finished product will be; but be careful not to pierce yourself. Do not omit this step or prick your hands less because of trouble. Many people say that you can apply some baking soda or vinegar to make the pig skin crispier; note that it is more crispy! If there is no previous needle pricking work, the skin made from roasted pork will definitely not be crispy.
2. Baking.
If you choose thicker meat, you can increase the firepower for cooking in the early stage. In order to avoid too much oil, you must bake it with good firepower. The chef suggests that it is better to use a short stove to cook the meat slowly and slowly. The explosion point is easier.
Don’t be too eager to cook the crispy roasted pork. Just like the steak needs to be warmed after frying, cutting the meat when the roasted meat is very hot will cause a large amount of meat juice to be lost, leaving the remaining meat. It's just a piece of crispy sole; wait for about 30 minutes to let it cool down naturally before cutting it.
Here I will tell you how to cut crispy roasted pork. Cut from the meat side instead of the skin side. When cutting to the skin, place the knife straight and pat the back of the knife gently with your other hand. A perfect piece of roast pork is cut beautifully like this.