Crispy Roast Pork Belly 自制脆皮烧肉

休息了差不多半个月的时间， 现在才提起劲来写部落格。 这次分享的是脆皮烧肉， 一共做过两次， 效果都很不错， 家人都赞好。 喜欢吃烧肉也是近几年的事情， 因为以前很怕肥腻的食物， 所以吃烧肉都会把皮和肥肉的部份切掉不吃。 后来无意中才发现， 原来烧肉就是要吃它的脆皮， 肥肉和瘦肉部份一起， 才会发觉它的美味， 少一样都不行。 

自制脆皮烧肉
出处：简易食谱
-大概3人份

• 五花肉 1.2kg
• 绍兴酒 1/2Tbsp
• 粗盐 适量

醃料:

• 幼盐 3½tsp
• 糖 2Tbsp
• 五香粉 1/2tsp

1. 把幼盐，糖和五香粉拌匀。备用。
2. 用刀把五花腩的表皮刮去垢物，去毛（如有的话）。用水冲洗乾净。放入滚水中拖水约15分鐘，至六、七成熟。捞起沥乾水份，用厨房纸吸乾水份。猪皮向上，用针在猪皮上插透，翻转，用尖刀在肉面上刺数刀。目的是帮助吸收醃料，更入味。
3. 先把绍酒涂匀五花腩。待一会。把拌匀的醃料涂在肉面和侧面。（註：因醃料中有五香粉。所以猪皮不涂醃料，以免变黑。）
4. 用铝箔纸把猪肉的底部和侧面包好，猪皮不用包，露出来。放入雪柜中过夜。雪柜能帮助抽乾猪皮的水份。
5. 预热焗炉至200C/395F.
6. 把五花腩拿出雪柜，拿走铝箔纸。待回室温。再用针插透猪皮。用厨房纸抹乾猪皮表面。洒少许粗盐在猪皮上面调味。放入已预热的焗炉，焗约 30分鐘（我是用对流焗炉。如果用普通焗炉，则焗约45分鐘）。把焗炉温度调高至220C/430F，焗约 10至15分鐘，或直至猪皮爆开起泡泡。（註：如用普通焗炉，把五花腩由中层转放到顶层炉架上，用 grill方式，把猪皮焗至爆开。）即成。放凉切件。

Crispy Roast Pork Belly

Source: Christine's Recipe

-portion for 3

• 1.2 kg pork belly
• 1/2 Tbsp Shaoxing wine, optional
• to taste, rock salt

Seasonings:

• 3½ tsp salt
• 2 tsp sugar
• 1/2 tsp five-spice powder

1. To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
2. Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
3. Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
4. Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
5. Preheat oven to 200C/395F.
6. Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

 

很谢谢Christine分享的食谱， 她网站还有图文解说， 所以我一步步参考， 都没有问题。 我在烘烤之前有在猪皮上抹上少许的醋， 可以让烧肉皮更香脆。 我觉得猪皮插孔要够多， 才会爆得多，皮就会比较脆。 如果家里有个对流焗炉是个优势， 因为真的很容易清理。 所以现在真的觉得在家自制烧肉也不会太难， 大家可以放心尝试！