Every gourmet knows that without crispy eating pork becomes meaningless.
There are so many different recipes around us that, if we don't know the right way to cook, the meat is dry and the skin is not easy to chew.
However, Australia's top chef Lu Ke Mangen (Luke Mangan) revealed his cooking tips to teach you how to make delicious, juicy grilled pork.
What the F is for Dinner? in 9Kitchen On the podcast, the restaurant owner shared his skills in cooking the classic dish.
The 48-year-old Melbourne said it was important to dry pig skin and fat before barbecue, otherwise it would not have been crispy.
Next, cut a few lines across the whole piece of pork with a knife, and remember not to cut into the meat.
"it was done to taste the meat," he explained. "scratching a few mouths would allow the pork juice to penetrate into the skin of the pig."
Then sprinkle the extra virgin olive oil on the scratched fat part.
Then spread the salt on the pig skin and scratches. He says people who cook at home don't need to pickle pork all night-just season the pork before putting it in the oven.
He said: "get some more sea salt, or pink salt-if you don't have it, use ordinary salt-and massage the pork with salt."
"seriously, you have to do this, because that's where all your flavours come from, so salt and oil can be absorbed by meat."
Then there is an optional step, and he suggests adding spices to the meat.
"the other thing I like to do is put spices on the meat-margarine, coriander, cinnamon, cloves. Whatever you want, "he said."
Place the meat on the oven shelf and let it bake slowly at 180 degrees for an hour and a half.
'you need to keep an eye on it, 'says Mangen.
"sometimes the oven can be very different. The oven is moody like a cook, so you have to watch it-open it from time to time. "
"if it starts to change color too fast, the foil will be available-but I don't like it too much, because the foil will make it water."
Mangen explained that the foil produces steam due to the condensation of water droplets, causing the brittle skin to become wet.
Then lower the temperature to 140 degrees and bake slowly for an hour and a half until the pigskin begins to bubble and turn brown.
"turn the fleshy meat over. All you have to do is rotate it to make its color uniform. "
"now, you've been baking in low temperature for an hour and a half. Pig skin will become crispy. "
Once a crispy skin is formed, remove the pork from the oven and sit still for a moment.
"to tell you the truth, you can't roast too much of the pork, because the essence is on beautiful fat and juice," he said.