Sunday, 19 August 2012

第一次烤脆皮烧肉

第一次烤脆皮烧肉,很有成就感,因为妈妈和老公都赞好,让我飘飘然的。妈妈还说这次新年不用买贵烧肉,叫我烤而已。当我把食谱上载”妈妈们的私房菜“,很多姐妹都有兴趣,因为这个烧肉的食谱超简单,当然,最大的功臣莫属Sonia a.k.a Nasi Lemak Lover,因为这个脆皮烧肉是参考她的脆皮烧肉做出来的。当然少不了巴刹阿九哥留给我那一块美美的五花肉。还有同事YS Hoo的温馨提示。

材料
一块          五花肉 (Pork belly) - 大概 600-700g
1茶匙        五香粉 (Five spice powder)
1茶匙        盐 (Salt)

步骤
1.    水滚后,把猪肉用小火烫10-15分钟,猪肉下水时,皮先朝下,过后才反过来,猪肉可以
        烫全熟或半猪肉全熟比较容易插,半熟就比较用力
2.    把猪肉夹起,抹干水分,在皮的表面插洞,洞一定要够多够密,插洞时,如有水分渗出,
       用厨房纸巾把水分抹干。
       [ 注意:洞不够多不够密,水分很难蒸发,皮就会很硬,不会脆。]
3.    用刀轻轻在皮的表面几刀,就好象刮花猪的表皮一样
4.    把猪肉翻过来,也几刀,可以深一点,以便腌肉时猪肉更容易入味。
5.    用1茶匙盐抹在猪肉的所有的部分括四周围
       [ 注意:如果你的肉比较大块,只要盐足够涂整块肉就可以了只需一层薄薄的就可以
                     了,不然肉会很咸。]
6.    用1茶匙五香粉抹在猪肉的所有的部分除了皮之外猪皮如果搽了五香粉,皮就会烤得
       很深色,不会金黄色。
7.    把猪肉在铁架上,下面放个盘子,放进冰箱过夜 让猪肉吹干
        [ 注意:把猪肉从冰箱取出,猪肉必须已经干干的,尤其是皮的部分,如果还湿的话,
                      厨房纸巾把水分抹干 如果要用铝箔纸包住放进冰箱过夜也可以,不过皮一定
                      要露,我没有包铝箔纸。]
8.    猪肉从冰箱出来时,在等待烤箱热时,再插洞,如果用铝箔纸包着肉的部分来烤,就会
       有烧肉汁。
9.    烤箱加热至摄氏200度 (用上下火),把猪肉 (猪皮朝上)放在烤箱中间部分的铁架上,铁架
       下放一个烤盘接住猪肉烤时滴下来的油,烤25分钟。
10.  把烤箱调至摄氏220度(用上火),把铁架移去烤箱的上层(比较高的地方),烤35-50分
        钟,记得注意猪肉烤得如何,如果表皮已经美美的爆开了,而且呈金黄色,就可以拿出
        来,不要烤过火,把猪皮烤焦了。如果猪皮有些部分焦掉了,用小刀把焦的部分刮掉
        可以了

 美吗?烤好时蛮担心的,因为皮好像不是很爆的样子。

过了2小时才切,脆卜卜咯,正

好好吃哦!很Juicy!正!

 从冰箱出来时 - 表皮

 从冰箱出来时 - 底部

 从冰箱出来时 - 旁边

我用来插猪皮的工具,在 Daiso 买的,但这个原本不是厨房用具,是盆栽用的。

16 comments:

  1. Sorry I just saw this post. Thanks for your shout-out. And Thanks of sharing the tool, next time I can ask friend to get from Daiso if they could not find the skewer that I use.

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    Replies
    1. You are welcome. I like your recipe, everytime when i follow them sure can get a very good "output". I haven't have time to try the roast duck yet. Got to try it one day later because i like roast duck very much.

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  2. Hi Jozelyn

    I made the roast pork but the skin is not blistered very well. Do I have to poke very deep into the skin or slightly on the skin. After making the holes, I put the pork in the freezer very about 5 days. Not sure if this made the skin less crispy...

    ReplyDelete
    Replies
    1. Hi, Leia, you have to poke into the fat layer but not into the meat layer. Just before you put it into the oven, you may poke again.

      Previously I did leave the pork belly in the fridge for 2 nights, it still come out nice. I had an experience that after drying it in the fridge then i decided not to roast and I put it in freezer until I want to roast it. I then put in at the fridge again, still come out nicely.

      I got a tips from the butcher that not all pork belly is suitable to make roast pork, if the pork belly has less fat, it may end up that you could not get a crispy skin. So, when you buy pork belly next time, please inform the butcher the pork belly is use to make roast pork. Hope that this could help you.

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  3. I want to try this tonight ~ hope can success ..
    thks

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  4. 我的猪肉烤出来肉的部分很香,可是皮的部分很硬,像在吃橡皮筋一样。。可是我有插洞啊,是不是不够多不够深,因为我是用刀尖去插洞的,而且我的皮不像你们的一样金黄色,是有点偏暗色哦,我也没有把五香粉抹在皮的部分。。是不是我的步骤有做错呢?

    ReplyDelete
    Replies
    1. 凉茶,谢谢你的留言。在你买五花肉的时候,记得跟卖猪肉的小贩说明是要拿来做烧肉的,有些比较少脂肪的五花肉,烤了皮是不会脆的。还有,你可以在烤了25分钟后,把肉取出,再次插洞,这样可以使到皮更脆:)

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  5. 请问我可以要你的食谱放在我的食谱网吗?

    ReplyDelete
    Replies
    1. 可以,欢迎分享,希望你在你的食谱网著名食谱取自我这里,并提供一个可以连接回来这个贴的link就可以了。谢谢!

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  6. 这是我和你说的食谱网可以进来看看哦…我已经把你的烧肉食谱放上去了,有什么需要我改正麻烦让我知道哦…谢谢…http://www.dachu.co/recipe/135812?refer=13645

    ReplyDelete
  7. 谢谢您的分享,我正想做烧肉呢。

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  8. Hi may I know what brand of oven you are using?

    ReplyDelete
    Replies
    1. I use Elba 56L Build-In Oven for this roast pork.

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欢迎大家留言 ^_^