Roasted Pork Belly Recipe 脆皮燒腩仔食譜Submit Recipe
Ingredient and Portion
1 pc pork belly (10x6-inch, about 1.2-1.5kg)
花腩肉 1塊（10x6寸，約1.2-1.5公斤） Marinade A / 腌料A : (Mixed well and reserve 1 1/2 tbsp / 拌勻后取1 1/2湯匙備用) 1 1/4 tsp salt / 鹽 1 1/4湯匙 1 tbsp MSG /味精 1湯匙 1 tbsp five-spice powder /五香粉 1湯匙 Marinade B (For skin) /腌料B（豬皮）: 3 tbsp salt /鹽 3湯匙 2 tbsp vinegar /白醋 2湯匙 Method
1. Bring adequate water to a boil. Add in pork belly and cook over low heat for about 15 minutes (the water must not be over boiled). Remove and set aside to cool. Pierce the skin all over using a pork skin tenderizer. Rub off the oil. 鍋中煮滾適量水,，放入花腩肉,，用小火煮約15分鐘（水不要太滾）。取出,，待冷后用松肉針刺松豬皮,，抹去油。 2. Rub the skin with vinegar, turn it over and make 4 crosscuts on the meat. Rub evenly with 1? tbsp of Marinade A. 抹上白醋,，翻轉(zhuǎn)后在肉面橫切四刀,，均勻抹上11/2湯匙腌料A。 3. Turn it over again and scrape off the vinegar from the skin with the blade of knife. Rub evenly with salt and marinate for a while. 再次翻轉(zhuǎn),，用刀刮干剛抹的表皮的醋,， 抹上鹽腌一會兒。 4. Preheat oven at 250°C, place pork belly in the oven and bake for 40-45 minutes until the skin turns golden brown and starts to bubble. 預(yù)熱烤爐至250 °C,，放入花腩肉烤約40-45分鐘至表皮金黃色和起泡泡即可,。 |
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