港式燒肉 | 燒腩仔【五十多年配方 簡單方便 零失敗！ 皮脆肉嫩多汁 健康無添加 不加蘇打粉】(Sub & English Recipe) Crispy Roast Pork Belly

(Scroll to the bottom for english recipe)

廣東燒味在香港人飲食生活中隨處可見其蹤影，
從節日、飲宴的前菜；吃飯人多不夠吃而臨時「加餸」；
再到清明節、重陽節的拜山祭祖，總會有燒肉和燒雞。
燒肉做法說簡單又不簡單，陳奶奶這次分享簡單方便的做法，
不加蘇打粉，無添加食材就能做出皮脆且肉嫩的效果，
家裡有烤箱就能輕鬆做出爆裂脆皮！

材料：
五花腩 (五花肉) 500克

豬皮用醃料：
鹽 3克
自製柚子醋（可以市面上的柚子醋代替） 10毫升

豬肉醃料：
鹽 3克
白胡椒粉 2克
五香粉 2克
自製鮮味粉 5克
(有關鮮味粉的製作： https://www.youtube.com/watch?v=xzh2F5k61OE )

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港式燒肉 | 燒腩仔【五十多年配方 簡單方便 零失敗！ 皮脆肉嫩多汁 健康無添加 不加蘇打粉】
(Sub & English Recipe) Crispy Roast Pork Belly

Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2021.
未經准許切勿盜取任何形式之內容轉載，違者必究！
Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned!!
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【English Recipe】

Siu-mei (Chinese barbecue) can be found everywhere in Hong Kong people's culinary life.
From the appetizers at festivals and banquets, to the additional dishes added to a meal when there are not enough to feed.
At Ching Ming (Tomb Sweeping) and Chung Yeung (Double Ninth) Festival, roast pork and chicken are always served to ancestors.
This time, Grandma Chan shares a simple and convenient way to make roast pork.
With natural ingredients, the skin is crispy and the meat is tender.
No baking soda is added, yet it's easy to make crispy skin at home with an oven!
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Ingredients:
Pork belly 500g

Marinade for pork rind:
Salt 3g
Homemade ponzu sauce (can be substituted with ponzu sauce from the market) 10ml

Marinade for pork:
Salt 3g
White pepper 2g
Chinese Five spice powder 2g
Homemade No Salt All Purpose Vegan Seasoning 5g
(Video of Vegan Seasoning: https://www.youtube.com/watch?v=xzh2F5k61OE )

Видео 港式燒肉 | 燒腩仔【五十多年配方 簡單方便 零失敗！ 皮脆肉嫩多汁 健康無添加 不加蘇打粉】(Sub & English Recipe) Crispy Roast Pork Belly канала 百歲廚娘 陳奶奶健康煮