脆皮燒肉 Crispy Roast Pork Belly

每次在港式餐廳吃到這道菜總是會特別開心，不油不膩的口感、卡滋卡滋的脆皮，讓人一口接一口非得吃到盤子見底才停筷。這麼一道看起來可以當桌上主角的體面菜色，做起來竟是那麼的簡單，而且似乎不容易失敗！

Having this in a Hong Kong restaurant makes me happy every time. Not greasy and the pork skin is so crunchy that you won't be able to put your chopsticks down until it's finished. I'll say it can be a main dish on dining table, and the how-to will surprise you, in a good way -- it's so easy and seems foolproof!

這份食譜是從 Rasa Malaysia上看到的，我還挺喜歡這個部落格的感覺，是我固定收看的清單之一，這也不是我第一次試做那兒的食譜，但是是第一次覺得這個一定要分享一下。

照著食譜上指定的分量去買肉，一磅其實並不多，兩大一幼的我們家，一餐就吃到剩下沒幾口。原食譜當中所列鹽的分量在我看來是太多，一來實際操作後發現我沒有辦法把鹽全數鋪上豬皮，二來也是試吃後覺得已經很夠味了，以下將列出我修改後的分量。

I saw this recipe on Rasa Malaysia which is a blog I really enjoy reading and visit on a regular basis. This is not my first time trying her recipes, but it's the first time I feel the urge to share.

I bought pork according to the original recipe. One pound of pork belly is actually not much at all. We are a family of 2 adults and 1 toddler, and there was only a few bites left after a lunch. The amount of salt the original recipe calls for is just way too much in my opinion. When making this, I found it impossible to spread all the salt onto pork skin. Besides, reduced salt already well seasoned the meat,  you don't need that much, really. Here I listed the recipe adapted by me.

豬皮非常的酥脆，但有一定的厚度所以不是那麼容易切，我得用有鋸齒的刀還切得這麼不整齊
Pork skin is so crunchy that it's not easy to cut it evenly.

脆皮燒肉（3-4人份）

修改自 Rasa Malaysia

材料：

• 豬五花 1磅（約 450克，12兩）
• 蒜頭 6瓣
• 五香粉 1小匙
• 鹽 1/2杯，約 145克

做法：

1. 烤箱預熱 350F/176C，在烤箱下半部放一個有深度的烤盤，裝足量的水，烤箱上半部約 1/3處放另一個烤架。
2. 豬肉稍微沖洗後擦乾，在側面戳幾個刀口，將蒜頭間隔適當塞入，塞得深一點比較好，以免烤的時候被肉推出來烤焦了。
3. 在肉的那一面均勻抹上五香粉，然後翻過來在皮的那面鋪上厚厚的鹽，放入預熱好的烤箱烘烤一小時，烘烤過程中豬油將會滴入裝水的烤盤裡。
4. 一小時之後將豬肉取出，鹽應已經成為一層硬殼，將它剝除；檢查烤盤裡的水夠不夠，不夠就再添加一些。豬肉放回烤架上，溫度提高到 470F/243C繼續烘烤 40分鐘。
5. 豬肉出爐後靜置 10分鐘即可切塊享用，可單吃也可沾醬沾胡椒。

Crispy Roast Pork Belly (3-4 servings)

Adapted from Rasa Malaysia

Ingredients:

• pork belly with skin 1 lb
• garlic 6 cloves
• five spice powder 1 tsp
• salt 1/2 cup, about 145 g

Directions:

1. Preheat oven to 350F/176C. Put a bang pan on the bottom 1/3 of oven, fill with water. Arrange another rack on the top 1/3.
2. Rinse pork belly and pat dry. Poke a few slits on the side and tuck garlic cloves deeply into pork.
3. Rub five spice powder on the meat side. Then evenly spread salt on the skin. Put the pork onto rack and roast for 1 hours. The grease will drip into the pan with water.
4. Take the pork out, and discard salt which will be hard like shell. Check the water and add some if needed. Put the pork back into oven and roast at 470F/243C for another 40 minutes.
5. Remove the pork and let it rest for 10 minutes before cutting and serving.

Pin It