脆皮燒肉CrispyPorkBelly


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一起跟著做! 鼓勵作者

港式燒肉香脆柔嫩!
影片步驟在這裡:https://youtu.be/bnQU1Ix5Y8I

份量
4 人份
時間
120 分鐘
食材
皮豬五花Pork belly
一條pc
五香粉5SpicePowder
1/2大匙tbsp
海鹽Sea salt
1大匙tbsp
米酒Rice Wine
1小匙tsp
辣椒粉RedPepperPow
1/2小匙tsp
粗海鹽CoarseSalt
1小匙tsp
  • 1
    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.
  • 2
    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
  • 3
    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.
  • 4
    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.
  • 5
    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)
  • 6
    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.
  • 7
    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.
  • 8
    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

完成!請享用!
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https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw

2017/12/23 發表 2,838 瀏覽
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