4種材料泡製 超脆皮燒腩仔 Crispy Roasted Pork Belly

係屋企整燒味係吃力不討好既事,因為廣東燒味既技術含量高,無返咁上下經驗同專用器材,唔容易整得到出面既水準(當然市面上亦充斥好多難食燒味,唔係討論範圍),不過疫情係屋企最多就係時間,所以整下步驟繁複既燒味係幾過癮的。

朋友最近拎左d加拿大靚豬腩黎,岩晒,就整燒腩仔。我地事前都未整過,所以今次參考左職人吹水唔熟唔食Chef Chu同台灣YouTuber徐大叔和傑糯米既煮法,睇下整唔整得出見得下人既脆皮燒腩仔先。

Siu Mei is one of the most signature types of dish in Cantonese cooking but it’s usually not a good idea for home cooking due to its high requirement of skills and cooking tools. It’s time consuming to make Siu Mei as well but as time is exactly what we have the most during the pandemic, maybe it’s a good idea for us to try making Siu Mei at home.

As our friend has given us some nice Canadian pork belly recently, we decided to make this Crispy Roasted Pork Belly for our first time. Before that we have took references from various cooking channels online. Let’s see how it went!

脆皮燒腩仔 Crispy Roasted Pork Belly

脆皮燒腩仔 Crispy Roasted Pork Belly

登鄧,雖然講唔上好精緻,但都唔係太差啦lol
燒腩仔最重要係層皮要鬆脆,依點做得唔錯,咬落去脆卜卜,超正,
我地下面會介紹令塊皮鬆脆既4種材料:鹽、醋、梳打粉、威士忌
而塊肉本身好食,焗完出黎既豬肉香亦令人流晒口水!
不過都有樣野我地fail左,文末會同大家分享

Can’t say it’s delicately made as compared to the restaurant level but it’s not bad lol
The crispy layer of skin is the essence of roasted pork belly and we did it successfully
There were 4 ingredients we used that help make crispier pork skin: salt, vinegar, baking soda and whisky
It’s just mouth watering to have this pork belly with crispy skin and aromatic meat!
However, we did one thing wrong and we will also share that below

燒腩仔始終係肥膩野,配上芥辣醬,perfect

For oily food like pork belly, it’s nice to serve it with mustard

黎自加拿大既急凍五花腩,先將佢解凍

Frozen pork belly coming from Canada. First we defreeze it

然後放入凍水,連埋幾片薑、幾粒八角同少少米酒,細火煲佢

Then we put the pork into cold water together with some ginger slices, star anises and rice wine. Low heat on

煲完佢開始微滾就再煮多10分鐘,e個時候d肉沫會開始浮面

Cook it for 10 more mins after it starts to boil. Scum will emerge during this stage

啤啤水洗洗塊肉

We wash away the scum

然後用支叉由頭到尾咁係塊皮拮窿,要拮透塊皮,令稍後材料可以更有效滲透豬皮,令佢變得鬆脆

Then we stab through the skin by a fork for vinegar solution to penetrate

係肉上鎅幾刀,令佢醃得更入味

Slightly cut the meat to increase exposure to marinade

準備醃料,五香粉一湯匙,鹽半茶匙,仲有少少胡椒粉

Prepare the marinade: 1 tbsp of Chinese 5 spices, 0.5 tsp of salt and some pepper powder

醃肉

Marinate the meat

用鍚紙包住豬肉部份,只有豬皮外露
醃料唔好揩到塊皮,焗既時候會燶,所以醃完肉可以抹一抹塊皮

Wrap the meat by aluminium foil and leave the skin exposed
Do not leave marinate on the skin as it will get charred while roasting. We can wipe dry the skin

用梳打粉溝醋
梳打粉受酸性會產生二氧化碳,可以令豬皮更鬆脆
醋亦可以溶解部份豬皮組織,亦係令豬皮鬆脆既關鍵

Mix some soda powder with vinegar
Neutralization will then take place and carbon dioxide will be generated to soften the skin
The vinegar will also help dissolve some skin tissue which facilitates the crispiness of the skin

係豬皮掃上溶液,可以掃幾層

Brush some vinegar solution on the skin for a few times

然後係面灑上鹽
鹽有助抽乾組織水份,令豬皮焗起上黎更易達至香脆效果

Add salt on top
Salt helps withdraw water from the skin tissue and that’s also the key to making crispier skin

由佢雪一晚

Put it into fridge overnight

刮走表面既鹽

In the day after we scratch away the salt

落少少威士忌係豬皮上面。烈酒亦有醃鬆豬皮組織既效果
然後就等塊肉係室溫攤到無咁凍,我地攤左2個鐘左右
btw,好鍾意飲Talisker既海風滋味,10年當daily whisky飲,性價比好高

Add some whisky on the skin. Liquor helps make skin tissue more tender
Then we just let the pork belly rest in room temperature for around 2 hours
btw, we love drinking Talisker!

入焗爐,開上下加熱連風扇模式,180度40分鐘,再用230度30分鐘
記住錫紙要覆蓋豬肉,避免水份蒸發

Start roasting. Turn on the top+bottom+fan mode at 180°C for 40mins and then 230°C for 30 mins
Remember to cover the meat part by aluminium foil to prevent drying the meat

登鄧!靚!

It looks nice!

切返細返就食得!

Chop it into pieces and done!

但斬完之後先發現塊肉太高身,好難排得靚,結果開cheat做勞作切到佢美觀d先影相,大家記住計劃下要點切lol

Not really done because we found that it’s difficult to make the meat stand… We ended up doing this for the sake of some nice pictures lol

一餐食唔晒咁大舊肉,第二餐用少少蒜蓉豆豉醬炒返香d燒肉,又係另一種美味!

Couldn’t finish the whole piece of meat in one meal. In another meal we sautee the meat with some garlic black bean paste. Another way to enjoy the meat!

_______________________________________________

介紹另外兩個會用到焗爐既菜式,首先係焗豬扒飯,我地覺得好代表到香港既一個飯

We are introducing another 2 dishes which involve an oven. First it’s baked pork chop rice. We think this rice embodies the spirit of HKers

自家港式焗豬扒飯 Baked Pork Chop Rice

仲有芝士焗龍蝦,又易整,又食得開心

And also cheesy baked lobster which is easy to make and happy to eat

節慶芝士焗龍蝦 簡易食譜 Festive Cheesy Baked Lobster

________________________________________________

Facebook: 小夫妻Overcooked
IG: couple_overcooked
Contact Us

發佈留言

發佈留言必須填寫的電子郵件地址不會公開。