簡易燒肉（精華教學）

📌簡易燒肉（精華教學）

材料
📌 豬腩肉一大塊
📌 五香粉1.5茶匙
📌 胡椒粉1茶匙
📌 鹽1.5茶匙
📌 白醋少許
📌 清水適量
📌 錫紙盤一個

做法
1. 豬腩肉皮用刀背刮乾淨，索乾水份，攤涼至室溫。
2. 水落鑊，豬腩肉皮向底，要確保水浸過豬腩肉皮，但是不要浸到肉。之後開大火煮，水滾起計總共要滾10分鐘。當過了5分鐘時要轉細火。
3. 用碗加入五香粉，胡椒粉，盬，撈均，備用。
4. 此時豬腩肉會受熱曲起，用碗壓住豬腩肉，以免曲起。
5. 10分鐘後，熄火，取出豬腩肉，用廚房紙索乾水份。
6. 用竹籤刺（吉）皮，先圍邊刺，之後向入刺，一直均勻地刺。之後用廚房紙抹乾淨。
7. 用掃掃少許白醋在皮面，再用少少鹽搽面，會有水出，用廚房紙索乾水份。
8. 用風筒較凍風吹豬腩肉皮，吹到乾身。再掃上白醋，再用風筒吹乾，過程大約3分鐘。
9. 豬腩肉反轉，肉向上，用刀一行一行地切，闊度按自己喜歡，但切記不要切到底。之後用廚房紙全索乾水份。
10. 加入一半已撈好的五香粉，鹽和胡椒粉，把豬腩肉醃均，（切記不要醃皮），但是刀切過的坑位也要醃。再把剩餘一半的調味粉搽豬腩肉邊，直至搽均。
11. 豬腩肉放入錫紙盤內，皮向面。再掃白醋在皮面上，再用廚房紙抹乾淨，抹走皮上黐到的醃料。
12. 放入已調較200度的氣炸鍋內，焗爐也可以，先焗半小時。半小時後拿出豬腩肉，此時豬腩肉應該初步已成脆皮的燒肉。
13. 取走錫紙盤，把燒肉再次放入氣炸鍋，再焗15分鐘，之後拿出切件，即成。

Chinese Crispy Roasted Pork Belly
(YouTube video starts at 3:07. Skip to 15:03 for skin preparation. Skip to 54:12 for final process.)
Ingredients:
A block of pork belly - (defrost, scrape lightly with cleaver to remove any impurities and hair from the skin, pat dry and bring to room temperature. )

Aluminum foil pan - 1 or use foil paper and shape into the size of the pork belly

Seasonings:
Five spice powder - 1 ½ tsp
White pepper - 1 tsp
Salt - 1 ½ tsp

Skin preparation lists:
White vinegar - a small bowl (to make the skin drier)
Pastry brush
Paper towels
Hair dryer

Methods:
1. In a cooking pot, add in the block of pork belly. Add in enough water to submerge the skin. TURN ON heat and bring it to a boil. Boil for 10 minutes. Preboiled skin makes poking holes easier. Place heavy bowls on tops of pork belly while cooking to prevent the skin from curling.

2. Prepare a bowl of white vinegar and pastry brush. Set aside.

3. Prepare a bowl and add five spice powder, white pepper, salt, and mix well. Set aside.

4. After 10 minutes, transfer pork belly to a surface, pat dry, and poke holes from the skin side up all the way through the bottom of the meat with a bamboo stick. Make sure to poke holes on all four corners and along the sides and center of the pork belly skin with a bamboo stick then switch to a pork belly needle hand tool to cover the all surface.

More holes on the skin will give more crackling and crispier result.

5. Pat the skin surface dry and brush a layer of vinegar on top of the skin. Sprinkle a layer of salt and massage well into the skin. Salt will remove more liquid to the surface of the skin. Pat dry.

6. Use a hair dryer and set on COOL mode and blow dry the surface of the skin. Brush another layer of white vinegar and continue blow drying the surface until completely dried.

7. Flip the block of pork belly over to the meat side up. Make vertical slits with about an inch apart. Pat dry. Marinate the meat by dry rubbing the surface, inside the slits and all sides of the meat with the seasonings prepared in Step 3. DO NOT marinate the skin.

DO NOT add Shaoxing wine as it will make the seasonings stick to some areas and make the marinating uneven.

8. Place the pork bell in the aluminum foil pan with the meat side down. Mold the aluminum foil pan into the shape of the pork belly. Brush a layer of white vinegar on the skin surface and with a paper towel wipe away any seasonings. Continue this step until all seasonings are wiped away.

9. Place it in the air fryer and air fry for 30 minutes at 200C (392F). The first 30 minutes will absorb all the seasonings and flavor. After 30 minutes, remove the aluminium foil pan and continue air frying for another 15 to 20 minutes. Oil dripping in the aluminum foil pan can be saved for other dishes

You can use the oven to bake for 30 minutes then remove the aluminum foil pan and continue baking until the skin is crackling and crispy at 200C – 220C (392F – 428F). Adjust the temperature and time according to your oven.

Видео 簡易燒肉（精華教學） канала 肥媽 Maria Cordero