Cantonese Food - Crispy Roast Pork Belly
In Hong Kong, roasted pork belly is a very common food and you can get it almost everywhere, I just think sometimes these take out taste too salty though. But in Canada, it is just not as easy to buy this dish. is dish does not require a lot of ingredients and preparation. Just some simple preparations a night ahead, and put it into oven the next day. Day 1...... Ingredients: a) 800g pork belly b) 1 tbsp Shaoxing wine c) 1 tsp five ices powder d) A little pepper Method: 1). Clean the pork belly 2). Boil the pork belly in water for 5-8 minutes 3). Rinse the pork belly throughly with cold water, dry down for next step 4). Ensure the pork belly is completely dry, then can start to marinate the pork, but DON'T marinate the skin. 5). Rub on Shaoxing wine evenly, then also pad on five ices powder and white pepper 6). Lie the pork belly flat on a plate, put into refrigerator overnight. (Do not put on any wrap or paper towel on top. This step is used to completely dry off the pork skin) Day 2...... Ingredients: e) Marinated pork belly f) Coarse salt Method: 7). 1-2 hours before roasting, take out the pork belly from refrigerator and let it warm-up a bit in room temperature. 8). Preheat the oven at 220 degrees. 9). Wrap the tray with tin foil 10). Wrap tin foil around the pork belly, but do not wrap the top, leaving the skin unwrapped. 11). Lay a layer of coarse salt on top of the skin, the layer should be around 1cm thick. 12). Put into oven and roast for 40mins 13). Remove the salt from the top 14). Roast again for 10 minutes, but this time only use the upper heat from oven. You will be able to see the magnificent change on the pork skin. 15). If u only see a portion of pork skin changed to a crispy texture and some part didn't. Cover up the already crispy part with tin foil and roast until the remaining parts turn crispy as well. 16). After roasting, remove from oven and sit in room temperature for 30 minutes, then can chop into nice rectangular shape and serve 第一日...... 材料: a)五花腩 800g b)紹興酒 - 1湯匙 c)五香粉 - 1茶匙 d)糊椒粉 – 少許 步驟: 1). 用水把五花腩洗乾淨, 2). 煲水, 水滾後放入五花腩飛水,約5-8分鐘. 3). 盛起, 用凍水沖一沖, 然後瀝乾備用. 4). 印乾水份, 開始醃肉,緊記豬皮不用醃 5). 先平均塗上紹興酒, 然後擦上五香粉,糊椒粉. 6). 將五花腩平放在碟上, 然後放入雪櫃風乾一晚(不用舖上任何保鮮紙,此步驟是要風乾豬皮) 第二日...... 材料: e) 醃好並風乾了一晚的五花腩 f) 粗鹽 步驟: 7). 焗前1-2小時,拎出五花腩出黎降一降溫 8). 預熱焗爐220度 9). 預備焗爐托盤, 舖上錫紙 10). 在錫紙上,放上五花腩.包圍4邊及底部, 只露出豬皮. 11). 慢慢舖上粗鹽在豬皮上.約1cm厚. 12). 放入已預熱焗爐約40分鐘. 13). 40分鐘後, 將粗鹽拎走. 14). 然後再次放入焗爐, 只開上火, 約10分鐘 (這個時候可以對住個焗爐,睇下個脆皮既變化) 15). 見到D皮爆開曬, 就已經完成 (如果某部份豬皮爆開,而某部份皮未爆,可以用錫紙遮掩已爆開位置,以防過燶! ) 16). 完成後, 拎出燒肉, 最少待半小時稍涼後才好斬, 以防肉汁流出.
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