[港式脆皮燒肉] 分享必脆秘訣👍🏻 | How to make Chinese Crispy Pork

#LokLokCook
材料 Ingredients
五花腩 Pork belly 1斤 (Catty)
白醋 White vinegar 3茶匙(tsp)
五香粉 Five spice powder 1/2 湯匙(tsbp)
生抽 Soy sauce 2湯匙(tbsp)
鮑魚汁 Abalone juice 2湯匙(tbsp)
鹽 Salt 1茶匙(tsp)
胡椒粉 Pepper 1/2茶匙(tsp)

Direction:
1. Wash pork belly, dry it with kitchen towel.
2. Seaon the pork belly skin with salt for 15mins. Waterdrops will be appeared from the pork skin, then use kitchen towel to absorb it. Repeat this step 4 times.
4. Cut 2-3 times vertically at the bottom of the belly.
3. Use abalone sauce, soya sauce, five spices powder, pepper with the pork belly.
4. No need to use cling wrap, put it on the toppest layer of the refrigerator at least 30hrs.
5. Brush white vinegar on the belly skin for 2 times every 5 mins.
6. Pre-heated oven to 220°C, 220°C bake for 50mins.
7. Change position of the pork belly after 25mins to cook the pork more evenly.
8. Cut it after cool.
9. Serve with English mustard is recommanded.

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