脆皮燒肉 How to make Crispy Skin Roast Pork Belly

自己在家也可以成功烤焗燒肉，要做到皮酥脆肉香嫰最重要留意以下幾點：
1. 選擇五花腩肉-五層肥瘦相間的腩肉;
2. 豬皮要插很密很多的小孔， 讓油脂在烘烤過程中可以充分流溢出來，產生爆皮狀態;
3. 烤焗之前, 要先用鹽、白醋、 風乾或熱烘的方法令豬皮脫水,
4. 烤焗溫度要夠高（230℃或以上），把油脂逼出來;
5. 用錫箔紙包腩肉底及四邊，避免過份烤焗而太乾。

脆皮燒肉:
1公斤 腩肉
2湯匙 薑汁
2湯匙 米酒
2茶匙 五香粉
3-4 茶匙鹽

1湯匙 白醋


「除 他 以 外 ， 別 無 拯 救 ； 因 為 在 天 下 人 間 ， 沒 有 賜 下 別 的 名 ， 我 們 可 以 靠 著 得 救 。」 使 徒 行 傳 4:12



It is not difficult to make roast pork belly at home. In order too make the skin crispy, please pay attention to the following points:
1. Choose pork belly that has alternate layers of fat and thin meat;
2. The skin should be pricked with small holes, so that the oil can fully flow out during the baking process, resulting in a burst skin state;
3. Before roasting, the skin should be dried up using salt, white vinegar, hair dryer or blow torch;
4. The baking temperature should be high enough (230℃ or above) to force the oil out of skin.
5. wrap the pork belly with aluminium foil except the skin. This prevents the meat from becoming too dry because of high temperature.

Crispy roast pork belly:
1 kg pork belly
2 tablespoons ginger juice
2 tablespoons rice wine
2 teaspoons five spices powder
3-4 teaspoons salt

1 tablespoon white vinegar

『Neither is there salvation in any other: for there is none other name under heaven given among men, whereby we must be saved.』 Acts 4:12

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