Homemade Chinese Roasted Pork Belly (脆皮燒腩)

 

 

 

材料 Ingredient:

• 五花腩 Pork Belly

調味 Seasoning:

• 紹興酒 Shao Hsing Rice Cooking Wine
• 白糊椒粉少許 a pinch of white pepper
• 五香粉適量 Five Spices Powder 
• 鹽少許 a pinch of salt
• 白醋(可省略) white vinegar (optional)

工具 Tools:

• 肉針 (meat needle)

做法 Method:

1. 五花腩翻轉,用紹興酒塗抹底部 Flip over the pork belly and massage the bottom part with Shao Hsing Rice Cooking Wine
2. 再灑上少許白糊椒粉 Then sprinkle a bit white pepper
3. 然後灑上五香粉 add in five spices powder
4. 灑上少許鹽 sprinkle a pinch of salt
5. 放入雪櫃12小時(皮向上) Keep in fridge (skin side up) for 12 hours
6. 用肉針刺皮表面 Prick tiny holes into the pork skin, do no go into the fat layer
7. 刺後將腩肉放在錫紙上摺疊起來再鋪滿粗鹽 Put the pork belly on tin foil and fold up the side then layer with coarse salt/coarse sea salt (放粗鹽前可塗上白醋 Brush vinegar on top of pork skin if you want but I didn't)
8. 焗爐預熱375°F放入腩肉45-50分鐘 (時間可調整,個別焗爐有不同火力) Goes into preheated oven "bake" for 45-50minutes at 375°F (you would need to adjust your time of baking as it depends on your oven)
9. 腩肉取出抹去皮上的鹽再放入焗爐焗至皮脆 (大概10-15分鐘) Take out the pork belly from oven and remove the salt on top then place it on a rack then back in oven "broil" for 10-15minutes or until the skin is crackling, puffy and crispy