脆皮燒腩仔 ((Roasted Pork Belly)

脆皮燒腩仔 ~ 像是一個很難在家做到的菜式，但其實用焗爐代替燒臘店的烤爐也可做到皮脆肉嫩的效果。 要令到豬皮有芝麻皮香脆效果，請記得準備Meat Tenderizer呀
食材 (Ingredients)
五花腩 900克 (Pork belly 900g)
室溫水 3湯匙 (Room Temperature Water 3 tablespoons)

醃料 (Marinade)
海鹽 2湯匙 (Sea Salt 2 tablespoons)
白糖 1茶匙 (Sugar 1 teaspoon)
沙薑粉 2湯匙 (Sand Ginger Powder 2 tablespoons)
五香粉 1湯匙 (Five Spices Powder 1 tablespoons)
白醋 4湯匙 (White Vinegar 4 tablespoons)
生抽 0.5茶匙 (Soy Sauce 0.5 teaspoon)
紹興酒 適量 (Shaoxing Rice Wine)

工具 (Tool)
豬皮插 (Meat Tenderizer)

步驟 (Steps)
1 平底鑊用大火燒滾水 (水的份量緊緊浸到豬皮) 將五花腩放平底鑊中(皮向底), 將豬皮煮大約1分鐘, 用廚紙印乾 
Heat the pan with water over high heat (water tightly dipped pig skin). Put the pork belly into the pan (skin face to the pan) and blanch the skin for 1 minute. Dry the pork well with kitchen paper

2 準備一支豬皮插 
Prepare Meat Tenderizer


3 用豬皮插在豬皮上不停刺, 直至豬皮上布滿密密麻麻的小孔, 再用掃子均勻地塗白醋於豬皮上 
Poke the pig skin with meat tenderizer until it is full of small holes. Coat the pig skin with a thin layer of vinegar evenly


4 將所有醃料拌勻放入器皿內, 將五花腩放入(肉向底皮向上)，别讓豬皮碰到調味料，放入雪櫃雪6個小時或過夜更佳 
Mix all the Marinade together in a container. Add the pork (meat face to the container). Don't let the Marinade reach the skin area. Keep in the fridge at least 6 hours or overnight

5 將五花腩置回室溫, 用220°C預熱焗爐, 焗前可把焗盤放鉐紙及塗食油, 用220°C火焗45分鐘 
Put the marinaded port belly in room temperature, preheat the oven with 220°C. Cover the baking tray with aluminium foil and coat with cooking oil. Bake it for 45 minutes

6 取出五花腩待15分鐘 
Take it out from the oven and let it rest for 15 minutes


7 切件, 即成脆皮燒腩仔 
Dice it and serve it hot