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Dinner: Hong kong crispy roasted pork belly (Siu Yuk) 脆皮燒肉
Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below : 材料: 1. 800 克五花腩 2. 1 湯匙醋 3. 一些鹽 4. 2 湯匙 Rum 酒 5. 一些菜油 6. 1/4 茶匙五香粉 7. 1 湯匙蜜糖 做: 五花腩去毛, 洗淨. 沸水放入1 湯匙醋和半茶匙鹽後放肉加入中火兩邊共煮10 分後, 關火, 在熱爐上焗 10 分, 取出, 洗淨再看有毛否? 輕力用刀刮去皮污物, 廚房紙抹乾, 用竹簽捶刺豬皮很多孔,( 像荔枝皮一樣多孔), 用手擦2 湯匙 rum酒在肉全身後再攃2/3 茶匙鹽用力些按摩式使入味, 用4 枝鐵枝捶入, 擦多1/4 茶匙鹽在皮面, 等吹乾, 要1 小時 1 小時後, 抹去皮上鹽和水, 用一茶匙菜油薄掃豬皮,( 如第一次捶刺豬皮時, 皮面很實, 可以再捶刺很多孔) 才入焗爐. 170° c , 先熱 10 分, 放第4 層, 在爐最下層放一盆水, 焗1 小時. 1 小時後取出攤凍 20 分. 抹乾些皮, 又捶刺很多孔, 1/4 茶匙鹽放皮面, 又等1 小時攤凍. 又1 小時後, 抹去鹽和水, 又捶刺豬皮很多孔, 1/4 茶匙五香粉用手擦在肉部份按摩式使入味, 250°C 先熱15 分 焗爐, 放中層, 焗13 至15 分, 要留意補加水. ( 大家焗爐熱力不同, 焗的時間請注意) 13 分後取出, 1 湯匙蜜糖加入1 茶匙水拌勻後擦在肉的部份, 見皮沒有起泡的地方, 再捶刺很多孔, 放焗盆入焗爐再焗幾分後, 關火, 打開爐門15 分. 餘下燒肉笠日炒熱: 1 粒蒜頭切片 調味料: 1. 半茶匙糖 2. 1 湯匙生抽 (在片說2 湯匙是錯的) 請原諒 3. 3 湯匙水 pan 熱放1 湯匙油, 1 粒蒜頭切片加入炒香, 加入燒肉炒至熱加入調味料炒乾身些. Ingredients: 1. 800 gram pork belly= 28.22 oz 2. 1 tbsp vinegar 3. some salt 4. 2 tbsp Rum 5. some oil 6. 1/4 tsp 5 spices powder 7. 1 tbsp honey For frying: 1. some sliced galic 2. 1/2 tsp sugar 3. 1 tbsp soy sauce 4. 3 tbsp water
This recipe includes superfoods such as:
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Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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