脆皮燒肉CrispyPorkBelly

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.

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

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.

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.

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)

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．

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.

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.