脆皮燒肉CrispyPorkBelly
份量
時間
食材
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一條pc
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1/2大匙tbsp
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1大匙tbsp
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1小匙tsp
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1/2小匙tsp
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1小匙tsp
步驟
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混和:五香粉、海鹽、辣紅椒粉放入碗裡混合均勻成醃料. Mix following into a bowl: five spice powder, salt, red pepper powder.
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拿把小刀盡量的刺豬皮表面 Use a small knife and poke the skin of the pork belly as much as you want
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豬五花抹上米酒，再抹上醃料． Rub rice wine onto the pork belly, and then rub the powder mixture on the pork belly as well.
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用鋁箔紙把四周包起來(露出豬皮).放入冰箱冷藏一晚． Wrap the pork belly using aluminum foil (leave the top open) and put into the refrigerator for the night.
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烤豬五花３０分鐘前先拿出來．烤箱預熱400F/200C.(現在可將粗鹽鋪滿豬皮) Take the pork belly out 30 mins before cooking. Preheat oven 400F/200C.(Add coarse sea salt on top now)
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將豬五花送入烤箱烤30分鐘拿出,可倒出多餘的豬油,再放回烤箱溫度調低至375 F/190 C再烤2０分鐘．
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Put pork belly into the oven and cook for 30 mins. You can dump the excess oil. Then turn the heat down to 375 F/190 C and cook for another 20 mins.
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切的時候要從豬肉那端切也就是底部切,表皮太脆很不好切． Slice the pork from the bottom up because the skin will be too crispy it will be very hard to cut.
小撇步
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