【脆皮燒肉】喀滋喀滋....簡易燒肉自己動手做 | Crispy Roasted Pork

簡單到不能再簡單的燒肉食譜....不藏私分享給你們了~

【食譜】
五花肉 2-3公斤
鹽巴 2匙
五香粉 1匙
胡椒粉 1匙
白醋 適量

【注意】
1. 豬肉水煮20分鐘，可讓豬皮更好戳洞
2. 豬皮戳洞越多，脆皮效果更好
3. 放入冰箱醃製時無需覆蓋，讓冰箱內的風扇使豬皮風乾
4. 200°C先烤30分鐘，讓豬肉熟透；最後調高230°C烤10分鐘，使豬皮表面酥脆

Recipe:
Around 2kg of Pork Belly
2 tsp of salt
1 tsp of five spice powder
1 tsp of white pepper powder
Little bit of vinegar

1. Put the pork belly in the water and bring to boil over high heat, then lower the heat and simmer for 20 mins.
2. After 20 mins, take out from the pot and rinse it, use knife to scrape the skin.
3. Flip the pork belly over, cut 2 shallow lines on the meat side (do not cut off the skin)
4. Mix the salt, five spice powder, and white pepper powder.
5. Rub the seasoning (Step 4) into the meat.
6. Flip the pork over, dry off the skin by paper towel.
7. Use the point of knife to pierce small holes on the skin. (more holes=better crackling)
8. Place pork belly in refrigerator overnight (uncovered)
9. Next day, brush some vinegar on the skin, and place the pork into oven, roast at 200°c around 30-40 mins.
10. After 40 mins, turn up the heat to 230°c and roast another 10 mins.
11. Let it rest about 10 mins and chop into cubes. ENJOY!

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