［鬆脆燒腩仔］🙌🏻天花板級別😻🤗Crispy Grilled Pork Belly 呢個做法燒肉脆口鬆化🤤🤤絕對係五花腩天花板👀快啲睇吓有咩技巧

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葉廚房. 簡易煮
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#葉廚房鬆脆燒腩
#極品燒味
#香港自家燒臘
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#五花腩食譜
音樂: Dayspring
音樂家: Firefl!es
網址: • Frfls - Dayspring (Off...
材料：
五花腩、薑幾片、少許酒
五花肉醃料A：
洒、鹽、胡椒粉、五香粉、少許糖
五花皮醃料B：
白醋一至兩茶匙
鹽一至兩茶匙
Crispy Grilled Pork Belly Recipe
Ingredients:
Pork belly, a few slices of ginger, a little wine
1. Marinade A for Pork Belly:
Dash of salt, pepper, five-spice powder, a little sugar
2. Marinade B for Pork Belly Skin:
1 to 2 teaspoons white vinegar
1 to 2 teaspoons salt
做法：
1. 將五花腩洗乾淨
2. 如五花腩底有骨不平均可以切掉令整塊肉高低一致效果更佳「底部嘅骨可以煲湯或者蒸..」
3. 氽水「凍水落加幾塊薑片少許洒」
4. 皮向下氽水約15至20分鐘使豬皮軟化
5. 洗乾淨花腩印乾
6. 抹上A醃料在五花肉「喜歡更入味可以底部切約1/4深度抹醃料」
7. 放上錫紙包好四周邊
8. 然後用叉或者針插排序叉窿要穿過豬皮表面
9. 滲出豬油印乾淨
10. 抹上醃料B 白醋吸收了再加鹽抹勻
11. 不用蓋面放雪櫃約48小時抽乾表皮水份
12. 焗之前要放回温解凍「視乎天氣30分鐘至兩小時」
13. 預熱焗爐上下火130度放底層焗30分鐘「全程不用拆開錫紙令五花肉更加肉嫩多汁」
14. 此時表皮逼出一層油再轉高溫轉放中層上下火200度焗20分鐘「建議定時觀察情況始終不同爐溫溫度不一」
15. 此時表皮會有少許泡泡再轉220-230度中層轉上火繼續焗15-20分鐘「呢個環節一定要成日望吓 😏😏如果已經焗到想要嘅效果就可以出爐了」
16. 出爐後拆開錫紙放在涼架約30至40分鐘才切「將燒腩降溫令皮更乾脆及避免肉汁流失」
17. 放涼後如表皮有燶焦用刀刮掉便可
1. Rinse the pork belly thoroughly.
2. If the bottom of the pork belly is uneven due to bones, you can trim it to make the surface even for better results. "The bones from the bottom can be used for making soup or steamed dishes."
3. Blanch the pork belly skin face point down in boiling water with a few slices of ginger and a dash of salt for about 15 to 20 minutes to soften the skin.
4. After blanching, rinse the pork belly under cold water and pat it dry.
5. Rub marinade A onto the pork belly. If you prefer a stronger flavor, you can make shallow cuts on the bottom and rub the marinade into them.
6. Wrap the pork belly with aluminum foil, making sure to seal the edges.
7. Use a fork or a skewer to poke holes evenly across the skin, penetrating through the surface.
8. Pat the pork belly dry to remove any excess oil.
9. Apply marinade B onto the skin, allowing the white vinegar to be absorbed before sprinkling with salt.
10. Refrigerate the pork belly uncovered for about 48 hours to allow the surface to dry out.
11. Before roasting, allow the pork belly to come to room temperature. Depending on the weather, this may take 30 minutes to two hours.
12. Preheat the oven to 130 degrees Celsius with both upper and lower heat, and place the pork belly on the lower rack. Roast for 30 minutes. "Do not unwrap the foil during the process to keep the pork belly moist and tender."
13. At this point, the skin should have fat oil, Increase the oven temperature to 200 °C and roast for another 20 minutes.
14. The skin will bubble slightly. Increase the oven temperature to 220-230 °C with upper heat, and continue roasting for 15-20 minutes. "Keep an eye on it as oven temperatures may vary."
15. If the desired effect is achieved, remove from the oven. "Make sure to check frequently during this step. 😏😏"
16.After removing from the oven, unwrap the foil and let the pork belly rest on a cooling rack for 30 to 40 minutes before slicing. "Allowing the belly pork to cool will make the skin crispier and prevent the juices from escaping."
17. If there are any burnt spots on the skin, scrape them off with a knife.
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音樂: Dayspring
音樂家: Firefl!es
網址: • Frfls - Dayspring (Off...