Macau Roasted Meat

1. Put the pork in cold water, add (boil) seasonings, and cook the pork until it is seven to eight cooked.

2. I dried the skin of the pork and used a small warm air blower to blow it dry quickly. When I feel anxious, I can use a fan to blow it.

3. Then use a cone to pierce holes on the surface of the skin, making the holes evenly and densely spaced.

4. Mix the seasonings well.

5. Cut the meat with the skin facing downwards using a knife, and do not cut it into sections. Leave 1/3 of the height deep, and then apply the mixed (applied) seasoning to the surface and the gap between the meat cuts. I think cutting the meat into sections is for better flavor. Then insert two bamboo sticks used for grilling skewers into the middle of the meat along the length of the meat to fix the smoothness of the meat, because if the pig is grilled, it will naturally bend. Wrap the surrounding and bottom meat with tin foil, leaving the pigskin and not wrapping it.

6. Put it into the baking tray. Peel upwards, place 2-4 scallions next to it, grill over high heat at 250-300F for 25-30 minutes.

7. Wait until the skin is charred and use a knife to scrape off the burnt surface.

8. After the pork has cooled slightly, apply a very thin layer of baking soda with your fingertips (using other methods is also acceptable) (this will loosen the skin after baking, but if friends have a healthy diet and do not like to add this type of material, they can skip it), and then brush with a layer of oil.

9. Put it back into the oven and bake over low heat at 400-450F for 10 minutes. Pull it out again, coat it with oil, and bake for another 10 minutes. Repeat this process 2-3 times. After baking, slice and serve on a plate.