Crispy roast pork that succeeds in one attempt

I've always wanted to make crispy roast pork, but I didn't do it because I was afraid of failure. Recently, I have been doing a lot of research on the Internet when I have nothing to do at home. The most common failure point of crispy roast pork is that it is not crispy. Just find the cause and solution of the non-brittleness. Remember a few key points: the hole is deep and dense, the pigskin is air-dried, and the skin is burst! So I did it the first time I did it! Chefs are welcome to try the effect together. (Please take a look at the tips before doing it)

Ingredients

Asliceofporkbellywithskin 500 grams(optional)

Dryseasoning:

Salt 6 g

Sugar 5 g

AllspicePowder 1-2 g

Cookingwine Alittle

Whitevinegar alittle

Extrasalt Alittle

Cooking Instructions

Scrape the pigskin and scrape it clean!
(Point 1) Use pine needles to prick the pigskin. You can also use a thin, pointed knife. The key is to tie it densely, and it must be deep enough, it must be pierced through the pigskin, it must be pierced, and the pigskin must be pierced, so that the oil can come out. It's not enough to just stick to the surface! (This picture is not the final effect, I pierced it for more than 20 minutes, and it was really densely pierced.) ï¼‰
In addition to the skin, the surface of the pork is brushed with a layer of cooking wine
Mix the dry ingredients well and spread on the surface of the pork. Except for the skin.
Wrap the meat in tin foil.
Dry the surface of the pigskin with a kitchen paper towel.
Rub a layer of salt
Let it sit for about 15 minutes to allow the skin to come out of the water. Wipe the skin dry after oozing water. Then smear with a layer of white vinegar. Then the whole piece of pork belly is placed in the refrigerator to refrigerate.
(Point 2) Put the whole pork belly in the refrigerator (air drying): Remember that the skin is facing up, and it should be exposed to the air before it can be air-dried. Refrigerate for 2-3 days. (At least 2 days, I refrigerated for 3 days.) Refrigerated pork rinds are dull in color.
(Point 3) prick it again with pine needles and smear it with a layer of white vinegar.
Rub with a pinch of salt. Bake whole pieces in the oven.
Bake at 250 degrees Celsius for about 45 minutes. If you see a burst of skin, it means that you have succeeded! (If you take it out and find that some of the pork skin has not burst, you can continue to bake it for a few more minutes)
Slice effect.
Plating
Have a bowl of rice noodles!