慢煮 脆皮 燒腩仔/燒肉 - Sous Vide Crispy BBQ Pork Belly / Siu Yuk

終於可以找數, 由於慢煮先天嘅缺憾就係食物過濕, 所以慢煮方式好難做到皮脆嘅五花腩, (反而做東坡肉就更勝一籌). 點都好, 經過多番嘗試終於解決到過濕嘅問題而且可以做到脆口而又唔會鞋口嘅燒腩仔.
食材：
五花腩 1件
粗鹽 適量
五香粉 1湯匙
玫瑰露 2茶匙
白胡椒粉 適量
Finally it comes to the sous vide BBQ Pork Belly, due the inherited problem of sous vide is the food will be too moist after the process, it's difficult to turn the skin into a crisp crackling, however after a few trials and errors I seem to overcome this problem and produced a crispy skin, moist meat version of BBQ Pork Belly.

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