Tips

Impress your chef by adding this ingredient to make crispy, flavorful and fragrant marinated meat.

When marinating meat, pay attention to the following tips to ensure that grilled or roasted meat is delicious and crispy:

Administrator

8 December, 2023

238

Ingredients for crispy roasted pork:

– Approximately 1kg pork belly

– 1 teaspoon salt

– 1 teaspoon pepper

– 1 teaspoon five-spice powder

– 1 teaspoon garlic powder

– 1 teaspoon sugar

– 1 teaspoon soy sauce

– 1/2 teaspoon pho sauce

– 1 teaspoon mai quoc lo wine

– 1 teaspoon vinegar

Instructions: Preparation and selection of ingredients:

Step 1: Selecting the meat

– It is best to choose a large piece of pork belly so that when placing the piece of meat on the tray, it is flat. The skin of the pork will crackle evenly when roasted. Choose a piece of pork belly that is not too lean or too fatty, fresh and pink in color, firm meat texture, and thin skin. The fat layer should be shiny, firm, and the piece of meat should be intact without any tears.

Step 2: Washing the meat

– Remove the skin of the pork belly and wash it thoroughly, then pat dry with paper towels.

Step 3: Scoring the meat

– Use a knife to make 5-7 incisions lengthwise and crosswise on the piece of meat, so that the marinade can penetrate quickly.

Step 4: Preparing the marinade mixture

– In a small bowl, mix together the salt, sugar, pepper, and five-spice powder to create a dry marinade mixture.

– In another bowl, dissolve the soy sauce, pho sauce, and mai quoc lo wine in water to create the liquid marinade mixture.

Step 5: Marinating the meat

– Place the piece of meat on a cutting board with the skin side down. Sprinkle the dry marinade mixture evenly over the meat and rub it in. Then pour the liquid marinade mixture over the meat and continue to rub it in. Note: Do not rub the marinade on the pork skin, only marinate the meat itself. Marinate the meat for about 30 minutes to 1 hour before grilling.

Cooking process:

Step 6: Cooking the meat

– Place the marinated meat on a plate, with the skin side up, and put it in the microwave for 4 minutes. After 4 minutes, check if the skin is partially cooked, then close the microwave door and continue microwaving for another 4 minutes. If you don’t have a microwave, you can boil the meat until it is partially cooked, then remove it from the water and marinate it.

Step 7: Scoring the pork skin

– After the meat is partially cooked, take it out and use a bunch of skewers to prick the skin. Prick the skin multiple times to ensure that the pork skin will crackle when roasted without becoming too hard.

Step 8: Preparing the glaze mixture

– In a small bowl, mix together 1 teaspoon of wine, 1 teaspoon of salt, 1 teaspoon of vinegar, and stir until the salt is dissolved. Then brush the glaze mixture evenly onto the pork skin. You can brush it twice or until all of the glaze mixture is used up, then let it sit for about 10 minutes before patting the skin dry.

Step 9: Roasting the meat

– Preheat the oven to 200 degrees Celsius. Place the piece of meat on a baking tray, with the skin side up, ensuring that the meat is flat. Roast for 20 minutes first, then increase the temperature to 220 degrees Celsius and continue roasting for another 20 minutes. At this point, the pork skin will be crispy and puffed. Roast for another 5 minutes before removing the meat from the oven.

Source: Khoevadep