Crispy Chinese Pork 脆皮燒腩仔

不需用針刺的版本，製成品簡直和薯片一樣脆!

份量：12粒
醃製時間：1晚
烘烤時間：1小時+15分鐘

材料：

五花腩 x 1斤 (約600克)
蔥 x 1束（汆水用）
薑 x 5片（汆水用）
紹興花雕酒 x 1湯匙（汆水用）+ 1湯匙（醃製用）
海鹽 x 1/2湯匙（醃製用）
粗鹽 x 1杯（烘烤用）
黃芥末 x 1湯匙
蔥 x 1束（裝飾用）

做法：

1. 把五花腩、蔥、薑和花雕放入一大煲凍水內，開大火煲20分鐘。
2. 冷卻並抹乾後用花雕和海鹽醃製一晚。
3. 焗爐預熱150c。
4. 將醃了一晚的五花腩抹乾，然後用錫紙包兩層（不用包豬皮），豬皮舖上粗鹽，焗1小時取出。
5. 將焗爐升溫至240c。刷掉所有粗鹽。重新用錫紙包好兩層（一樣不用包豬皮）。焗約15分鐘至香脆金黃。
6. 冷卻10分鐘。切粒，可用蔥和黃芥末伴碟。

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Crispy Chinese Pork is a very traditional Chinese dish that we use to have it during all traditional Chinese festivals. You can buy it easily from any Chinese barbecue restaurants but a homemade version is just sensational. You marinate it overnight, then bake it & enjoy it with a bottle of beer after cooling down a little bit from the oven! You can even compare the crispiness of the pork from my version with a bag of chips!

Portion: 12pcs
Marinate Time: 1 night
Baking Time: 1hr + 15mins

Ingredients:

Pork Belly x 600g
Spring Onion x 1bunch (for blanching)
Ginger x 5pcs (for blanching)
Chinese Aged Liqueur x 1tbsp (for blanching), 1tbsp (for marinating)
Sea Salt x 1/2tbsp (for marinating)
Big Pieces Sea Salt x 1cup (for baking)
Yellow Mustard x 1tbsp
Spring Onion x 1bunch (for garnishing)

Directions:

1. Blanch the pork belly in cold water with spring onion, ginger and liqueur. Let it boil to high heat for 20 minutes.
2. Let it cool down and totally dry. Marinate with the liqueur and sea salt overnight.
3. Preheat the oven in 150c.
4. Dry the pork totally and wrap it with aluminium foil (don't wrap the skin). Put extra foil on the side around the pork. Place all the big pieces sea salt on top of the skin. Let it bake for 1 hour.
5. Turn up the oven to 240c. Brush away all the sea salt. Re-wrap the pork (also don't wrap the skin). Bake for about 15 minutes.
6. Let it cool for 10 minutes. Cut into pieces and serve with yellow mustard. Garnish with some spring onions.