脆皮燒肉 Crispy Roast Pork Belly
材料:
五花肉 1公斤
鹽1/4茶匙
蘇打粉 1/4茶匙
醃料：
鹽 1茶匙
五香粉 1茶匙
料酒 1大匙
做法:
1．鍋中燒熱水，將五花肉放入煮約5分鐘，撈起濾干備用。
2．用廚房紙巾把多餘水份吸乾。
3．利用叉子在豬皮上插細孔；插孔越密集越好。
4．将醃料均勻塗抹在肉上。
5．用鋁箔紙把豬肉的底部和側面包好，露出豬皮。
6．將鹽和蘇打粉塗抹在豬皮上。放入冰箱冷藏隔夜。冰箱有助吸乾豬皮水份，豬皮越乾烤出來口感越脆。
7．把肉取出，再用叉子在豬皮上插細孔。
8．在豬皮上鋪上一層約0.5cm厚的粗鹽。
9．预热烤箱，以220℃烤约30-45分钟。
10．將表層粗鹽去除，再以230℃烤约20-25分钟，或至皮脆即可。
Ingredients:
1kg Pork belly
1/4 tsp Salt
1/4 tsp Baking soda
Marinade:
1tsp Salt
1tsp Five spice powder
1tbsp Cooking wine
Procedure:
1. Cook the pork belly in a pot of boiling water for 5minutes, drain and set aside.
2. Pat rind thoroughly dry with kitchen paper.
3. Use metal skewer to poke the rind as many holes as possible.
4. Rub marinade evenly over the flesh side of the pork (not the skin).
5. Place pork, skin-side up, wraps the pork with foil and leave the rind unwrapped.
6. Rub salt and baking soda evenly over the rind. Place in refrigerator and leave pork uncovered overnight, during which time the skin will dry out. The drier the skin, the better the crackling when roasted.
7. Remove pork from fridge and poke the rind with metal skewer.
8. Pour a layer about 0.5cm thick of salt on top of the skin.
9. Bake in pre-heated oven at 220℃ for 30-45minutes.
10. Remove the salt layer and continue bake in 230℃ for 20-25minutes or the skin is crispy enough.
中華料理 Oriental cuisine：http://squallcuisine.com/?cat=57
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