Wednesday, September 12, 2012

Roast Pork - 脆皮烧腩肉(2)





自从把脆皮烧肉(1) 的食谱介绍给打太极柔力球朋友后,都得到他们的赞赏。好吃归好吃,但是要等上两天才有的吃,是否有点麻烦?

好吃的东西一定要和大家分享。在这里给大家介绍这个非常简易又快的食谱。今天我就跟着很久以前我从报章上剪下的食谱照做了半份。我还相当满意,因为做出来的成品和脆皮烧肉(1)一样的好吃。皮也是脆脆的。脆度的分别是前者的皮是松脆,后者是带点硬和脆。

食谱

材料:猪腩肉 1 公斤,粗盐 1/4 杯,花椒1 汤匙

调味料:味椒盐 2 汤匙,糖,蒜茸,玫瑰露酒各1 茶匙,胡椒粉少许

蘸料:海鲜酱或糖少许

制法
 1) 花椒与盐同炒至香,待冻后备用
 2)猪肉洗净刮去毛,放入沸滚水中烫 10 分钟,取出沥干水分,用叉在皮刺小孔。用粗盐和花椒擦外皮。 再以利刀在肚面每隔1 寸切一刀。
 3)把调味料捞均匀后,涂上肚面,腌30 分钟备用。
 4) 烤箱预热至 250  度,放入猪肉,肚向上。先烤 15 分钟,取出翻转, 即皮向上,涂上一层生油。
 5) 放入烤炉,皮向上,烤至猪皮呈膨胀松脆,即成,大约 20  - 25  分钟。
 6) 若皮不脆,再用上火烤  10  分钟左右。

:我嫌麻烦我没用此食谱的调味料,只用了制法.(我用脆皮烧肉(1)食谱的腌料)。

作者的心得:多擦盐於猪皮上,可令猪皮红脆。用针在皮上刺孔可令猪皮烤成沙梨皮。

My roast pork recipe received loads of overwhelming response from my group of Rouli qiu friends. (太极柔力球). The trouble is that one has to wait for 2 days only then you can taste the delicious roast pork.

Today I am going to share with you an easy and instant method of preparing roast pork.  This recipe is retrieved from my newspaper cutting collection which dates back to donkey years ago.

Verdicts: It tastes as good as the Roast Pork (1), the skin is not  fluffy but still crispy.

Recipe:

Ingredients:
1 kg pork belly
1/4 cup coarse salt
1 tablespoon Pericarpium Zanthoxyli or commonly known as Chinese pricklyash (huajiao)

Seasoning:
 2 tablespoon  pepper and salt (mixed)
1 teaspoon diced garlic
1 teaspoon Chinese cooking wine (Rose wine)
dash of pepper

Dipping sauce:
Hoisin sauce also known as seafood sauce
some sugar

Method:
1) Stir-fry Chinese prickly pepper and salt together until aroma. Leave to cool for use later.
2) Wash pork belly, remove excess hair, blanch in hot boiling water for 10 minutes, drain and pat dry. 
Rub the pork skin with  (1). Slit the meat about 2-3cm depth every inch wide.
3)  Marinate the pork evenly with seasoning for 30 minutes.
4)  Preheat oven to 250 degree C. Place belly onto a rack, skin face downwards, roast for 15 minutes.
5)  Remove from oven.  Prick belly skin with a pork or a sharp object to introduce as many holes as possible (the more holes, the more crispy!). Return to oven, skin face upwards,  roast until the skin is crispy and the meat is cooked through.(about 20-25 minutes).
6) Grill the skin for further 5 -10 minutes if the skin is still not crispy after step (5).

Note: I did not use the seasoning of this recipe, I followed the method only.. I used the seasoning here.


12 comments:

  1. Hi Veronica, your roast pork look excellent. Love the crispy skin, yum yum.

    Have a nice week ahead.

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  2. 好久没来你家吃饭了,今天真棒,有我爱吃的烧肉:)

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  3. This is great, Veronica. I can't wait to try this out. I love roast pork :)

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  4. Amelia thank you for your compliment. I still prefer Rost Pork (1).

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  5. Cass 谢谢你到我家。我还是喜欢烧肉(1)多些。

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  6. Phong Hong, I will recommend you try the Roast Pork (1)first.

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  7. Hi
    I'm new to your blog after I hop over here from another blog.
    Looking at the roast pork makes me drool. Oh , you recommend Roast Pork (1)? Shall go over to have a look at the ingredients. I have wanted to make roast pork for so long but keep delaying and delaying.....

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  8. HI Mei, thank you for reading my blog. This roast pork is one my family's favourites. You should give it a try.

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  9. this is a very sweet blog. your children are lucky to have such a good-cooking mum!

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  10. Hi Anna, thank you for dropping by my blog.. Have a nice week .

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  11. Nice recipe
    I going to try it
    Thanks

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  12. Hi Chef At Home, I am glad to know that you are going to try this recipe. Kindly let me know the outcome. Thanks.

    ReplyDelete