🐷 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝘾𝙧𝙞𝙨𝙥𝙮 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮
呢排煮過幾次！超級好食！每次都大成功！聽得到的脆😍其實脆皮燒五花肉冇想像中咁困難☺️調教左個簡易版食譜😬無焗爐用氣炸鍋可以！只需要五花肉，醃料和錫紙就OK！如果無吉肉針，可以用叉或者扎埋一起的牙籤代替😚
🩵脆皮五花肉秘訣🩵
🔸放上鹽和放在雪櫃都是為了讓豬皮出水，烤起來比較脆身
🔸豬皮一定不可以有任何醃料，否則會焗燶表面
🔸戳洞是為了烤的時候水份流失脆皮達到效果
🔸塗上白醋是因為醋加熱時可以讓毛細孔張開令豬皮會更脆身
🔸先用低溫五花肉煮熟，然後再轉高溫開始焗豬皮
材料:
連皮豬腩肉 800g
白醋 2湯匙
鹽 2湯匙
醃料:
雞粉 2湯匙
白胡椒粉 1湯匙
五香粉 1湯匙
糖 1湯匙
做法:
1. 五花肉洗淨抹乾，可以把一些不齊整的肉切走！然後在肉那邊有間隔地切至一半位置，不要切斷
2. 所有醃料攪拌均勻，然後塗中豬肉上，包括間隔位置，不要再豬皮上沾上任何醃料
3. 用錫紙把豬肉包起來，只露出豬皮部份，抹乾，豬皮戳洞，然後塗上鹽，然後再塗上白醋
4. 不用包上任何保鮮紙，把豬皮放入雪櫃雪3小時，目的是讓豬皮吸收鹽和白醋，然後變得乾身！
5. 連錫紙放入焗爐用150度焗60分鐘，然後轉230度焗20分鐘，拿出來切一切即成！
Homemade Crispy Pork Belly
Ingredients (Serves 3-4)
• Pork belly with skin 800g
• White vinegar 2 tbsp
• Salt 2 tbsp
Marinade:
• Chicken bouillon powder 2 tbsp
• White pepper powder 1 tbsp
• Five-spice powder 1 tbsp
• Sugar 1 tbsp
Steps
1. Rinse and dry the pork belly, trim off any uneven edges. Make cuts halfway through the meat side at intervals without cutting all the way through.
2. Mix all the marinade ingredients together and rub them onto the meat side and between the cuts, making sure no marinade gets onto the pork skin.
3. Wrap the sides of the pork belly with aluminum foil, leaving only the skin exposed. Pat the skin dry, poke holes all over the skin, then apply a layer of salt followed by a layer of white vinegar.
4. Place it uncovered in the refrigerator to chill for 3 hours. This helps draw out moisture and dries out the skin for maximum crispiness.
5. Bake in the oven with the foil at 150°C for 60 minutes, then increase the temperature to 230°C and bake for another 20 minutes until the skin is golden and crispy. Slice and serve!
