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:

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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

Marinating pork to be crispy, delicious and aromatic, just add these ingredients, even the chef would be amazed-1

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.

Marinating pork to be crispy, delicious and aromatic, just add these ingredients, even the chef would be amazed-2

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

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Frequently asked questions

Marinating is a crucial step in preparing meat as it enhances both the flavor and texture. It involves soaking the meat in a mixture of ingredients such as soy sauce, honey, and spices, which infuses flavor and tenderizes the meat, resulting in a more juicy and tasty dish.

The secret ingredient is cornstarch! Adding cornstarch to your marinade creates a crisp and flavorful crust on the meat when cooked. It also helps to seal in the juices, ensuring the meat is moist and tender.

Cornstarch is a magic ingredient that absorbs moisture and creates a protective layer around the meat fibers. This not only ensures a crispy texture but also helps to retain the juices, resulting in meat that is full of flavor and has a delightful crunch.

Absolutely! Cornstarch also acts as a natural tenderizer, breaking down the meat fibers and making the meat even more tender. It also helps to thicken the marinade, ensuring it coats the meat evenly and allowing for better absorption of flavors.

A good rule of thumb is to use around 2 tablespoons of cornstarch for every pound of meat. Adjust this ratio to your preference, as you may want a lighter or heavier coating depending on the desired texture.

Cornstarch can be used in place of flour or in combination with it. It provides a lighter coating than flour and creates a crispier texture. Using cornstarch is especially useful if you’re aiming for a gluten-free option or want to avoid the sometimes ‘doughy’ taste that flour can impart.

For optimal results, ensure your meat is patted dry before coating it with cornstarch. This helps the cornstarch adhere better and creates a more even crust. Also, allow the meat to rest for a few minutes after coating to let the cornstarch absorb the moisture. Finally, cook the meat in a well-heated pan with a generous amount of oil to achieve that perfect crispy texture.

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