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【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

烧腊档里的美味烧肉,总觉得製法非常繁複而且花时间,但原来可在家中轻易做到,而且效果出乎意料的好,外皮鬆化,肉质又嫩又 Juicy!是零失败保证成功的製作,人人食得开心!

【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

材料:

五花腩 ……. 1件(1,600克,约 2 斤)

 

腌料:

玫瑰露 ……………………………. 2 汤匙

绍兴酒 ……………………………. 1 汤匙

胡椒粉 ……………………………. 1 茶匙

五香粉 ……………………………. 1 茶匙

粗盐 (A)………………………….. 3 汤匙

粗 盐 (B)………………………….350 g

白醋 ………………………………. 2 汤匙

 

工具:

猪皮插

锡纸

 

做法:

1. 猪腩肉洗净,抹乾水分,起出排骨,先将玫瑰露及绍兴酒混合,均匀抹在腩肉上,再均匀抹上胡椒粉、五香粉及粗盐 (A),将肉反转皮向上放入容器在雪柜腌一晚。隔日取出腩肉,以猪皮插在猪皮上均匀插遍整件 猪皮,放在锡纸上,以锡纸摺成盘状盛着腩 肉,再在猪皮上均匀抹上白醋及铺上粗盐 (B)

2. 隔日取出腩肉,以猪皮插在猪皮上均匀插遍整件猪皮,放在锡纸上,以锡纸摺成盘状盛着腩肉,再在猪皮上均匀抹上白醋及铺上粗盐 (B)。

3. 预热焗炉 200°C,将腩肉放入焗约 50 分钟,取出,拨开及抹净铺在猪皮上的粗盐,再用猪皮插均匀地在猪皮上再插一遍。

4. 将焗炉加热至 279°C,将腩肉直接放在烤架上,再焗约 30 分钟,直至猪皮爆满脆泡及鬆化,取出,让腩肉稍为冷却一下之后,便可斩件享用了。

 

贴士:

• 如买回来的腩肉猪皮上仍有猪毛的话,要先用厨房火枪将毛烧掉。

• 刚焗起的烧肉不要马上进食,要先让它冷却一下,令热气及水分挥发后,吃起来猪皮会香脆鬆化。

• 以猪皮插插猪皮时,一定要整块猪皮都要插遍,让猪皮在烤焗过程中可以爆起香脆的脆泡,这样猪皮吃起来才有香脆鬆化的效果。

• 吃剩隔夜的烧肉,皮已经不脆了,不想浪费,你可配以鹹虾酱蒸,或配以鹹虾酱、砂糖及韮菜炒。它们都是非常美味的厨余再生美味小菜。

 

Ingredients:

Pork Belly 1pc (1,600g / around 2 catty)

 

Marinade:

2tbsp Chinese rose wine 1tbsp Shaoxing wine

1tsp pepper

1tsp five spice powder

3tbsp rock Salt ( A )

350g rock Salt ( B )

2 tbsp white vinegar

 

Utensils:

Meat tenderizer

Aluminum foil

 

Steps:

1. Wash pork belly, wipe dry and bone-out. Mix Chinese rose wine with Shaoxing wine, and marinate the pork belly together with pepper, five spice powders and rock sal(t A)thoroughly overnight in refrigerator, with skin side up.

2. Take pork out, and use meat tenderizer to tenderize whole piece of skin. Put the belly on aluminum foil which is then folded into a pan shape. Rub the skin 3 withwhitevinegarandcoverwithrocksal(t B).

3. Roast in a preheated oven at 200°C for 50 minutes. Take out from oven, and discard all rock salt on the skin. Tenderize the skin thoroughly once again.

4. Roast again, on a roast rack this time, in a preheated oven at 279°C for 30 minutes, until the skin looks crispy. Take out from oven and rest. Chop into pieces and serve.

 

Tips:

• Burn the skin with heat gun so as to remove hair.

• Rest the belly before eat. The skin will be crispier because water and heat are evaporated.

• Tenderize the skin thoroughly, so the skin would be crispy.

• Though the skin of the leftover belly is no longer crispy, you may steam them with shrimp paste, or stir- fry them with shrimp paste, sugar and Chinese leek so as to reduce wastage. They are delicious dishes.

【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

【今晚食乜餸】零失败 自家製脆皮烧肉食谱Jacky Yu

 

 

 

以上内容纯属作者个人意见,并不代表本刊立场。

 

 


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