心漂泊在錦繡江河間
讓心靈天馬行空
正文
不久前好友Kit從香港來看我和寶寶，認識她這麽多年，我們每次見麵都在不同的國家，感謝網絡，讓我們這麽多年來一直能保持聯係。
幾天的促膝長談之後，一天到亞洲超市買菜的時候我就說起想吃香港的脆皮燒肉。然後Kit就說，那就自己烤嘛！然後我們就開開心心的買了五花肉，第二天烤了脆皮燒肉。味道呢！
按Kit的說法，是 -- “好食到冇朋友！”
My good friend Kit came and visit us from Hong Kong last week, we spent the first few days catching up and chitchatting. It was funny that we came to realized that the last few times we met, were all in different countries -- Malaysia, Hong Kong, India and now USA. The only thing unchanged is the friendship and the way we feel for each other.
As we talked about my past visit to Hongkong, I started craving for some good roast pork, one of the day when we went for grocery shopping, we bought some pork belly and decided to make this roast pork at home!
It turned out so yummy that Kit said in Cantonese that it is "hou sek dou mou pang yao!" Taste too good to have any friends! LOL
材料：
1-1.5 磅 五花肉
1 1/2 tsp 五香粉
1 tsp 鹽
一點點的小蘇打
一點點油
其他：
3-4 片薑片
2 根蔥
1/3 杯料酒
Ingredients：
1-1. lbs of Pork Belly
幾天的促膝長談之後，一天到亞洲超市買菜的時候我就說起想吃香港的脆皮燒肉。然後Kit就說，那就自己烤嘛！然後我們就開開心心的買了五花肉，第二天烤了脆皮燒肉。味道呢！
按Kit的說法，是 -- “好食到冇朋友！”
My good friend Kit came and visit us from Hong Kong last week, we spent the first few days catching up and chitchatting. It was funny that we came to realized that the last few times we met, were all in different countries -- Malaysia, Hong Kong, India and now USA. The only thing unchanged is the friendship and the way we feel for each other.
As we talked about my past visit to Hongkong, I started craving for some good roast pork, one of the day when we went for grocery shopping, we bought some pork belly and decided to make this roast pork at home!
It turned out so yummy that Kit said in Cantonese that it is "hou sek dou mou pang yao!" Taste too good to have any friends! LOL
材料：
1-1.5 磅 五花肉
1 1/2 tsp 五香粉
1 tsp 鹽
一點點的小蘇打
一點點油
其他：
3-4 片薑片
2 根蔥
1/3 杯料酒
Ingredients：
1-1. lbs of Pork Belly
1 1/2 tsp Chinese Five Spice
1 tsp Salt
1 tsp Salt
A pinch of baking soda
A little bit of oil
Other：
3-4 Slices of ginger root
2 Spring onion
1/3 cup of Chinese cooking wine
1. Clean the pork belly well, blanch it in a pot with sliced ginger, spring onion and cooking wine, cook the meat for 5-8 minutes until it changes color.
2. Drained and cut about 1/2 an inch deep through the meaty part of pork belly. Rubbed the mixture of Chinese five spice and salt over the meat, make sure not to stain the skin, as the five spice may give a bitter taste over the skin after baking.
3. Wrap the pork belly around with foil paper and leave the skin part exposed to dry. Leave the pork belly in the fridge over night.
4. The next day，use a few tooth pick/bamboo skewer/needles, poke multiple holes over the dried skin, then spread a thin layer of baking soda over the skin. Before putting it into the oven, spread or spray a thin layer of oil over the skin.
5. Preheat oven to 380F （195 C), bake the pork belly with foil for 20-25. Take out, open the foil and continue baking at 400F（205C) for another 10-15 minutes until bubbles show on the skin.
6. Take it out and wait for a little before cutting into pieces. Serve with Hoisin Sauce.
Note：make sure you place a baking sheet underneath of the pork belly, otherwise it could smoke quite bad.
A little bit of oil
Other：
3-4 Slices of ginger root
2 Spring onion
1/3 cup of Chinese cooking wine
1. 先把五花肉洗幹淨，然後放到一鍋煮有薑片，蔥和料酒的鍋裏煮5-8分鍾至五花肉變色定型。
2. 瀝幹，然後在肉的部分劃兩刀，把五香粉和鹽混合。抹在肉上，小心不要抹在皮的那一麵。
3. 取錫箔紙把肉和邊邊的部份包起來，然後放到冰箱裏風幹/醃一個晚上。
4. 第二天，取幾根牙簽/竹簽/鋼針，在皮上插上無數個洞洞。然後抹上一點點小蘇打。再抹/噴上一層薄薄的油.
5. 烤箱預熱至380F（195C）， 把五花肉入烤箱烤20-25分鍾。取出，打開錫箔紙，把烤箱升溫至 400 F （205C), 或轉高火，繼續烤8-10分鍾至豬皮出現泡泡為止。
2. 瀝幹，然後在肉的部分劃兩刀，把五香粉和鹽混合。抹在肉上，小心不要抹在皮的那一麵。
3. 取錫箔紙把肉和邊邊的部份包起來，然後放到冰箱裏風幹/醃一個晚上。
4. 第二天，取幾根牙簽/竹簽/鋼針，在皮上插上無數個洞洞。然後抹上一點點小蘇打。再抹/噴上一層薄薄的油.
5. 烤箱預熱至380F（195C）， 把五花肉入烤箱烤20-25分鍾。取出，打開錫箔紙，把烤箱升溫至 400 F （205C), 或轉高火，繼續烤8-10分鍾至豬皮出現泡泡為止。
6. 稍微冷卻，切塊，沾海鮮醬吃。
注：烤的時候記得底部放上一個盤子盛烤出的豬油，不然烤箱會煙很大。
注：烤的時候記得底部放上一個盤子盛烤出的豬油，不然烤箱會煙很大。
1. Clean the pork belly well, blanch it in a pot with sliced ginger, spring onion and cooking wine, cook the meat for 5-8 minutes until it changes color.
2. Drained and cut about 1/2 an inch deep through the meaty part of pork belly. Rubbed the mixture of Chinese five spice and salt over the meat, make sure not to stain the skin, as the five spice may give a bitter taste over the skin after baking.
3. Wrap the pork belly around with foil paper and leave the skin part exposed to dry. Leave the pork belly in the fridge over night.
4. The next day，use a few tooth pick/bamboo skewer/needles, poke multiple holes over the dried skin, then spread a thin layer of baking soda over the skin. Before putting it into the oven, spread or spray a thin layer of oil over the skin.
5. Preheat oven to 380F （195 C), bake the pork belly with foil for 20-25. Take out, open the foil and continue baking at 400F（205C) for another 10-15 minutes until bubbles show on the skin.
6. Take it out and wait for a little before cutting into pieces. Serve with Hoisin Sauce.
Note：make sure you place a baking sheet underneath of the pork belly, otherwise it could smoke quite bad.
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