1, buy a large piece of pork belly, trim the corners first, and trim the meat into a square. Then roast in various ways or directly on the fire to remove the residual hair on the pigskin.

2, cold water into the pork, the fire is boiled, and the floating foam on the water surface is cleaned.

3. After skimming the floating foam, directly put the crystal sugar, ginger slices, star anise, pepper, scallion and cooking wine into a boiling pot, cook for 20 minutes on high fire, turn off the fire, and soak pork 1 hour with the remaining temperature of water.

4. Take out the pork after one hour, dry the water on the surface with kitchen paper or clean towel, and poke as many holes as possible in the pigskin with a spoon.

5. Cut the pork back every 1cm with a depth of1.5cm.. The thickness of the cut is determined according to the thickness of the pork, and the pork cannot be cut.

6. After cutting, sprinkle spiced powder, pepper and salt on the surface, massage the meat, and evenly spread the seasoning on the pig's back and seams.

7. Wrap the pork and the bottom with tin foil, and expose the pigskin upward.

8. The pigskin is covered with a layer of coarse salt with a thickness of about 0.5cm, and then sent to the middle layer of the oven for baking at 200℃ 1 hour.

9. After one hour, take out the barbecue, scrape off the coarse salt caked on the surface, disassemble the tin foil, and dry the pigskin surface here.

10, and bake in the oven at 250℃ for 30 minutes until the skin is golden and blistered.

1 1, the roasted barbecue, take it out and cool it a little, then chop it into small pieces, crispy and delicious, and finish! Pork should be big, wide and thick, and no pork is allowed. Try not to let the coarse salt fall into the tin foil when spreading the coarse salt, otherwise the roasted meat will be very salty.