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Return To ShopOasis Live Mall的Chef Henry说只要猪皮在烘烤前做到够干身，再涂一层醋风干，烧肉的脆皮就能做得成了。至于为何要在猪皮上撒层盐巴，原因是盐巴在烘烤时还会再吸取多余的水份，同时防止猪皮因烤的时间过长而焦了。所以，第一阶段的烧烤时，盐巴起了护层做用。然后，去掉盐巴层后才来做第二阶段的烧烤，皮就能烤得脆口又不焦黑了。 分量：7-8人份 准备时间：30分钟 煮时：40分钟（烤时） 材料： 1公斤 五花肉（4方块状） 适量 白醋 2汤匙 粗盐 腌料: 1茶匙 五香粉 ½茶匙 胡椒粉 2汤匙 花雕酒 2汤匙 酱油 1汤匙 砂糖 准备功夫 1. 把五花肉清洗干净，沥水待用 2. 混合所有腌料在一个大碗，备用 做法： 1. 煮滚一锅水，猪皮向下，烫30秒，五花肉出锅冷却备用 2. 用竹签在猪皮上戳许多的小洞洞，把猪肉反面，在肉面里切5刀（不切断皮） 3. 把肉面朝下放入含有腌料的碗里，抹匀肉面，皮面持续保持干燥 4. 把五花肉（皮面朝上）放在锡纸上，然后用锡纸把五花肉的4边包起来，收入冰箱腌制隔夜 5. 第二天把五花肉取出，在皮上刷上一层白醋，静待15分钟或至皮的表层干透 6. 上一层粗盐在猪皮表层， 放入气炸锅开始第一阶段的烧烤，以180°c烤25分钟 7. 去除猪皮上的盐巴层 8. 再来第二阶段的烧烤吗，以200°c烤15 分钟 9. 烧肉出炉，切块趁热享用
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RM6.50 – RM7.50
Roasted Pork Belly with Crispy Crackling 脆皮烧肉
Course: SidesCuisine: ChineseServings
7
servingsPrep time
30
minutesCooking time
40
minutesHow can you make roasted pork with crispy crackling? Watch this recipe video to find out how it can be done by using an air fryer.
Ingredients
- Ingredients
1 kg pork belly
Some white vinegar
2 tbsp coarse salt
- Marinade
1 tsp five spice powder
½ tsp ground white pepper
2 tbsp shaoxing wine
2 tbsp soy sauce
1 tbsp sugar
Instructions
- Preparations
- Wash pork belly, drain and set aside
- Mix all marinade ingredients in a bowl, set aside
- Steps
- Bring a pan of water to boil, blanch the pork belly with its skin downwards for 30 seconds, retrieve, drain and set aside
- Poke the skin surface with tied skewer, flip and slice the meat to a few portions with the skin intact
- Place the pork belly (with inner meat surface downwards) into the mixing bowl with marinade, apply evenly without applying on the skin’s surface
- Place the pork belly (skin upwards) on the aluminium foil, wrap the foil on all 4 edges, store into the fridge to marinate overnight
- Retrieve the pork belly on the next day, apply a layer of white vinegar on the skin’s surface, let it dry for around 15 minutes
- Apply a layer of coarse salt, then insert into an air fryer, roast with 180°c for 25 minutes
- Retrieve and remove the salt crust
- Insert into the air fryer again, roast with 200°c for 15 minutes
- Retrieve, cut to serve!
Recipe Video
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