Cantonese crispy skin roast pork ingredients: with skinPork belly1 piece, sugar, sesame oil, hoisin sauce,Conpoy sauce,Soy sauceBlackpepper powder,Garlic cloves 3 pieces, salt 2 grams, baking soda 0.5 gramCantonese crispy skin roast pork steps:

1. Clean the pork belly with skin and cut it into large pieces, place them in water to boil, with the water level below the meat.

Boil until boiling, then reduce heat to simmer for 10 minutes, when the meat turns slightly grayish white and the skin has a slight dried look, turn off the heat, let it cool.Prepare sugar, sesame oil, hoisin sauce, conpoy sauce, soy sauce,

Black pepperpowder, garlic granules in a container to mix well.2. Place the cooled pork belly into the marinade, avoid touching the skin, prick the skin with a needle.

Sprinkle salt and baking soda over it, massage evenly.Place in the refrigerator for 24 hours, then take out again and prick holes, let it warm up.3. Wrap the warmed-up pork belly in foilOvenpreheat to 210 degrees Celsius for about 15 minutes, remove, pricking the softened parts again, return to the oven for 40 minutes then take out and cool before slicing and serving.

Wrap the defrosted five-spice pork in aluminum foil.

5.Preheat the oven to 210 degrees for about 15 minutes.Remove, poke the crispy parts again, and return to the oven for another 40 minutes before removing.