这是要加水的，不过加水的方法跟你的不一样
Ingredients:
1 5 lb. pork roast (neck or shoulder works well), with thick layer of fat
1 Tbsp. coarse or kosher salt
1 tsp. ground cloves (you may subtitute allspice or fennel, according to taste)
1 tsp. whole mustard seeds
5 bay leaves, crumbled into small pieces
3 cups boiling water
Preparation:
Preheat oven to 450º. Pat pork roast well until it is as dry as possible. Then, using a sharp kitchen or clean craft knife, cut halfway through the fat (but not into the meat) in horizontal lines 1/2" apart. Cut vertical lines 1/2" apart until entire layer of fat is cross-hatched.
In a small bowl, combine salt, ground cloves, mustard seeds, and crumbled bay leaves. Rub mixture all over pork, taking care to work much of it into the cross-hatched layer of fat.
Place roast on a rack in a deep roasting pan and bake on center rack of oven until top crackling is crisp and golden brown (about 30 minutes). Reduce heat to 350º and carefully pour 3 cups of boiling water into bottom of roasting pan (watch out for the steam!). Cook for an additional hour until meat reaches an internal temperature of 160ºF.
Remove crackling from roast, cut into thin slices, and serve alongside sliced pork. |
楼主
曲线救国呀
