Crispy Roasted Pork Belly Made with a Non-Stick Pan and Hair Dryer

How to prepare Crispy Skin Roast Pork

• 1

  Prepare the ingredients

  Choose a large piece of pork belly weighing 500g, wash it thoroughly, and let it drain.

  Peel the ginger, and cut it into thin slices.

  Pour about 500 ml of water into a pot so that it covers the piece of meat, add the pork into the pot to boil along with the sliced ginger, 1 teaspoon of seasoning powder, and 1 tablespoon of fish sauce.

  Note: To check if the pork is cooked, use chopsticks to poke through the piece of meat; if no red juice runs out, the meat is cooked.

  
• 2

  Dry the meat with a hairdryer:

  Take a small bowl and dissolve 1 tablespoon of salt, 1/4 teaspoon of five-spice powder, and 3 tablespoons of vinegar.

  After boiling, take the pork out to drain, then use a sharp skewer to poke both sides of the meat, making sure to poke the skin well.

  Next, use the vinegar mixture to spread evenly over the piece of meat. Then, use a hairdryer to dry the pork skin and store the meat in the refrigerator for about 1 hour.

  

  

  
• 3

  Frying the meat

  You place a pot of oil on the stove, drop a few chopsticks into the pot so the meat does not touch the bottom. Wait for the oil to heat up, then take the pork out of the refrigerator and drop it into the frying pot.

  Fry the skin until crispy first, then flip it over to fry the meat. Continue to turn the fried piece of meat again until it turns golden brown and the skin is crispy, then turn off the heat.

  Take the meat out, cut it into bite-sized pieces, and serve on a plate with garlic chili soy sauce, cucumber, and various herbs to enhance the flavor.

  

  
• 4

  The final product

  The pork skin is crispy, and the meat is well-seasoned. When eaten with a bit of garlic chili soy sauce, there’s nothing better, right?