解锁五花肉新做法，💯既保持了炖煮的软嫩，又有烤肉的焦香｜Pork Belly Recipe

我最近琢磨了一个五花肉的新做法，结合炖煮和烤肉两种方法，风味口感俱佳，吃腻了红烧肉可以试试这个。

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Ingredients 用料:
2 lbs (0.91kg) pork belly 五花肉
3 star anise 八角
1 tbsp Sichuan peppercorn 花椒
4 slices ginger 姜
3 bay leaves 香叶
1/2 cup cooking wine 料酒
1/2 tbsp salt 盐
1/2 tbsp smoked paprika 烟熏甜椒粉
1/2 cup barbecue sauce 烧烤酱

烤箱预热375°F(190°C)，先烤10分钟
继续用375°F(190°C)，再烤5-10分钟
Preheat oven to 375°F(190°C), first bake for 10 minutes
Stay at 375°F(190°C) and bake for 5-10 more minutes

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Видео 解锁五花肉新做法，💯既保持了炖煮的软嫩，又有烤肉的焦香｜Pork Belly Recipe канала 尚食厨房 ShangshiKitchen