Crispy roast meat is one of the classic Cantonese cuisines. A piece of authentic crispy roast meat can taste three tastes. First, it will feel the crispness of the skin, second, it will feel the softness of the fat, and finally, it will feel the sweetness of the lean meat. A large number of food will pour it.


A streaky pork
Proper fuel consumption
Moderate salt
Proper amount of soy sauce
Appropriate amount of five spice powder
Proper amount of baking soda
Appropriate amount of honey


Step 1
After blanching the pork, use a knife to cut it one by one. This way, the pork will taste better and help maintain the "posture" during the roasting process.

Step 2
Then mix oyster sauce, soy sauce and salt together to make sauce and brush it around the pork. Please don't brush the pigskin. Then it's better to put it in the refrigerator and marinate it for one night to make it taste better

Step 3
Because the pork will bend in the process of roasting, the bamboo stick is inserted in the pork to keep the roast pork in a straight "posture".

Step 4
Tin foil paper is used to wrap the cured pork with bamboo stick on three sides (except the side of pig skin). Then use bamboo stick to evenly prick some small holes on the pig skin. The more you prick, the more crisp the skin will be during the roasting process.

Step 5
Spread baking soda evenly on the surface of pig skin.

Step 6
After the oven is preheated, heat it at 250 ℃ for about 30 minutes. When you see that the surface is fried and yellow, you can take it out~

Step 7
Take out the bamboo stick and cut it along the original edge of the knife. Then it becomes one by one. Dip it in the seasoning and you can start~