Roast pork with crispy skin, no need to air-dry and pile up salt with condiment "suckling pig sauce"

How to make the "crispy skin and sweet meat" crispy roast pork at home? This time ALee used the method of raw cooking, without boiling in water, without waiting for a long time for the pigskin to dry, and without heaping salt... Just master a few tips, and you can easily use the oven at home to make it. Beautiful Cantonese-style crispy roast pork. In addition, the recipe and method of "suckling pig sauce", a condiment for crispy roasted pork, is also included.
Unlike in the north, they are used to using "thin things" such as noodles and steamed buns as a magic weapon to relieve greasiness, while Cantonese people are accustomed to using sweet and sour sauces to relieve greasiness. For example, roast goose should be served with sour plum sauce And this time, the crispy roast pork uses suckling pig sauce and fine sugar. The cooked "crispy roasted pork" uses "suckling pig sauce" and fine sugar as condiments, which will make people even more tempted. After eating one piece after another...
The production of crispy but not hard "Hua Skin Roasted Pork" (Macao Roasted Pork): • 化皮烧肉，不仅仅要脆，还要酥化
The recipe for making crispy roast pork:
Ingredients: 1200 grams of pork belly.
Marinade 1 (spiced salt): 10 grams of salt; 5 grams of caster sugar; 3 grams of five-spice powder; appropriate amount of pepper.
Marinade 2 (treated pigskin): 15 grams of white vinegar; 3 grams of salt.
Suckling pig sauce: 50 grams of hoisin sauce; 50 grams of columnar sauce; 10 grams of peanut butter; 5 grams of sesame sauce; 8 grams of southern milk; 8 grams of fermented bean curd; 15 grams of oyster sauce; 25 grams of sugar; 10 grams of light soy sauce; 5 grams of rose wine; 1 gram of minced garlic; 1 gram of minced green onion; 20 grams of peanut oil; 10 grams of cooking wine.
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