讓你一家人吃出幸福的滋味。
材料：, 1) 帶皮五花肉1塊, 2) 醋少許, 3) 鹽適量, 4) 錫紙1張, 腌料, 1) 紹興酒 1大匙, 2) 胡椒粉 適量, 3) 五香粉 1大匙, 4) 鹽與糖 適量, , , , , Ingredients:, 1) Pork Belly x 1, 2) some vinegar, 3) some salt, 4) aluminium foil x 1, Seasonings, 1) Shaoxing wine x 1 tbsp, 2) some pepper, 3) five spices powder x 1 tbsp, 4) some sugar and some salt.
1做法： 1) 將五花肉洗凈,用刀將肉與皮上的雜質刮乾淨, 然後再用廚房紙巾將水分吸干. 2) 將五花肉翻轉, 在瘦肉那邊切幾刀以便入味. 然後依序將紹興酒, 胡椒粉, 五香粉, 糖與鹽往瘦肉底部塗抹均勻, 放在冰箱中以皮朝上腌制過夜. 3) 將腌好的五花肉從冰箱取出, 用熱水川燙豬皮5分鐘; 再用竹籤子或松肉器在肉皮上扎一些小洞, 扎得越細越密越好. (插洞時, 如有水分滲出, 用廚房紙巾把水分抹乾.) 4) 然後再用錫紙將肉的四周包密, 在皮上塗上一層醋, 再撒上一大撮厚厚的鹽層. 5) 預熱烤箱200◦C/400◦F, 把豬肉放在烤箱中間的鐵架上烤30-45分鐘. (皮面向上哦!) 6) 然後取出, 將厚鹽層拿掉, 只留些許均勻地塗在皮上, 與此同時打開錫紙, 把豬肉拿起放上架子再烤10-15分鐘或至表皮已經呈金黃色與爆開就可以了. 7) 最後等燒肉冷卻後切片即可享用.
2Method: 1) Clean and drain well the pork belly, use knife to clean the skin and meat surface, dry up the pork belly by using kitchen paper towels. 2) Turn the pork belly, use seasonings to rub the meat area evenly, keep in the refrigerator with the skin side up for marinating overnight. 3) Remove the marinades pork belly from fridge, place pork belly in boiling water with skin side down under medium heat for approx 5 mins till it change color. (Is for easy pricking later.) Use wood stick/ skewer/meat tenderizer to prick the skin, prick it as much as you can. (Use paper towels to dry the pork belly if still got excess water when you pricking.) 4) Then, use aluminium foil to cover up meat portion only, rub a layer of vinegar on top of skin surface only, then follow by a thick layer of salt. 5) Pre-heated oven 200◦C/400◦F, put the meats in the middle of the oven bake for 30-45 mins. (With skin side facing up). 6. Remove pork belly from oven, take off the thick salt layer, leaving only a little evenly coated in the skin at the same time open the foil to pick up the pork belly and placed on a wire rack and bake for 10-15 minutes or until the skin has been golden brown. 7. Finally, scrap off charred areas from the skin, if any, with a knife. Sliced roast pork and further cut to bite-sized pieces and enjoy.