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. 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豬皮上抹上1小勺的米醋,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30-35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5-10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。
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 spread 1 tsp of rice vinegar over skin, 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 30-35. Take out, open the foil and continue baking at 400F(205C) for another 5-15 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.
很喜歡你的東南亞菜,我很愛吃,去泰國時,就在街邊吃到的,也很好吃。即使是當地的即食麵,也很喜歡。