脆皮烧肉

港式烧肉香脆柔嫩!

准备材料：

皮【猪五花】 Porkbelly一条pc, 【五香粉】 5SpicePowder1/2大匙tbsp, 【海盐】 Seasalt1大匙tbsp, 【米酒】 RiceWine1小匙tsp, 【辣椒粉】 RedPepperPow1/2小匙tsp,粗海盐CoarseSalt1小匙tsp

脆皮烧肉的做法

1、混和:五香粉、海盐、辣红椒粉放入碗里混合均匀成腌料. Mix following into a bowl: five spice powder, salt, red pepper powder.

2、拿把小刀尽量的刺猪皮表面Use a small knife and poke the skin of the pork belly as much as you want

3、猪五花抹上米酒，再抹上腌料．Rub rice wine onto the pork belly, and then rub the powder mixture on the pork belly as well.

4、用铝箔纸把四周包起来(露出猪皮).放入冰箱冷藏一晚．Wrap the pork belly using aluminum foil (leave the top open) and put into the refrigerator for the night.

5、烤猪五花３０分钟前先拿出来．烤箱预热400F/200C.(现在可将粗盐铺满猪皮)Take the pork belly out 30 mins before cooking. Preheat oven 400F/200C.(Add coarse sea salt on top now)

6、将猪五花送入烤箱烤30分钟拿出,可倒出多余的猪油,再放回烤箱温度调低至375 F/190 C再烤2０分钟．

Put pork belly into the oven and cook for 30 mins. You can dump the excess oil. Then turn the heat down to 375 F/190 C and cook for another 20 mins.

7、切的时候要从猪肉那端切也就是底部切,表皮太脆很不好切．Slice the pork from the bottom up because the skin will be too crispy it will be very hard to cut.