4個簡易步驟做出好吃〈港式脆皮燒肉〉4 Simple Steps To Make〈 HK Style Crispy Roast Pork〉 #氣炸鍋料理 #airfryer #簡易宴客菜

豬腩肉1.2公斤，煮20分鐘，洗淨，用豬皮插/叉/尖刀疏針5至8分鐘，吸乾水，1茶匙鹽，2茶匙糖，半湯匙五香粉，1湯匙玫瑰露酒，拌勻，抹在豬肉上(豬皮不抹)，豬皮掃上白醋，無需包保鮮紙，放雪櫃過夜或24小時。2隻蛋白混合半斤粗鹽，放在豬皮上，160度焗35分鐘，除去豬皮上的鹽，200度焗20分鐘(因氣炸鍋有異，最後幾分鐘要注意焦黃程度, 避免烤燶)。
四個簡易步驟做出港式脆皮靚燒肉
1)豬肉煮20分鐘
2)醃過夜
3)上鹽160度焗35分鐘
4)除鹽200度焗20分鐘

pork belly 1.2kg, cook for 20 mins, wash, use meat tenderizer/fork/knife to pierce on the pork skin 5 to 8 mins, drain the pork, salt 1 tsp, sugar 2 tsp, 5 spice powder 1/2 tbsp, Mei Kuei Lu Chiew (Chinese wine) 1 tbsp, mix well, wrap on the pork (except skin), sweep the white vinegar on the pork skin, place into refrigerator overnight or 24 hrs without cling wrap.
2 eggs white mix with 300g crude salt, wrap on the pork skin, airfryer fry for 35 mins at 160°C, remove the salt on the pork skin, fry for 20 mins at 200°C(Please pay attention on the last few mins to avoid scorch due to different brand has different result).
4 simple steps to make〈 HK style crispy roast pork〉
1) cook the pork for 20 mins,
2) marinate overnight,
3) wrap salt on the pork skin then fry for 35 mins at 160°C,
4) remove the salt then fry for 20 mins at 200°C.
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