Roasted Pork Belly 脆皮燒煵肉

This is by far the most favorite meat dish of my family, comparable to char siu or BBQ pork. We ususally have it at least two times a month. The marinade is more simple than char siu, but you have to pay close attention when it is in the oven. There will be a lot of smoke due to the melting of fat from the pork belly. Make sure your vent hood is on or open the kitchen windows.

Ingredient:

3.5 lb boneless pork belly with skin

Skin Marinade:

1/4 tsp meat tenderizer
1 1/2 tbsp salt

Meat Marinade:

1/2 tbsp garlic, minced
1/2 tbsp chicken powder
1 tbsp sugar
1 1/2 tbsp salt
1/4 tsp five spice powder

1)  Mix the meat marinade and set aside.
2)  Evenly put the skin marinade onto the skin. Turn over and put the meat marinade on the meat side. Leave at room temperature for 2 hours.
3)  Skewer the meat with steel skewers into a square shape. Roast the meat skin side up in a preheated 390 F oven for 10 minutes.
4)  When the skin turns red, remove from the oven. Using a steel pricker or metal meat tenderizer, prick the skin all over and let cool. Turn up the oven to 480 F.
5)  Return the meat to the oven and roast for 20 minutes until the skin is golden.
6)  Turn down the oven to 350 F and cook for another 40-50 minutes.
7)  Let cool and cut up into pieces.

Notes:
1)  Meat tenderizer can be subsituted with baking soda. They both serve to tenderize the skin.
2)  The meat can be safely marinated at room temperature for 2 hours.
3)  The purpose of the skewers is to prevent the meat from shrinking under heat. Bamboo skewers can be used as well.
4)  Step 4 is very important. By pricking the skin, moisture can escape through the tiny holes in the skin under the oven heat and produce a crispy skin instead of a rubbery skin.
5)  Beware when the oven is at 480 F. Fat is melted and may catch fire.

Recipe modified from: Homemade siu Mei and Luo Mei by Chan Wai.


這味餸可以說是我家的至愛,與南乳义燒不相伯仲,一個月內也會食上二次。醃料比义燒簡單,但焗的時候要注意些,因肥肉出油,會比較多煙,記得要開抽油煙機,或開窗通氣呀!

材料:

無骨帶皮腩肉一件 約3磅半

上皮料:

鬆肉粉   1/4 茶匙
鹽           1 1/2 湯匙

醃料:

蒜茸       1/2 湯匙
糖           1 湯匙
鹽           1 1/2 湯匙
雞粉       1/2 湯匙
五香粉   1/4 茶匙

做法:

1)  將醃料拌勻備用。
2)  豬皮上均勻塗上鬆肉粉及鹽,反轉塗上醃料醃二小時。

3)  用鋼針沿邊位串成井字,皮向上,放在架上,放入已預熱至390 F爐焗10分鐘,見豬皮呈嫣紅色,取出用針在豬皮上剌插,俗稱鬆針,攤凉。將爐火轉大至480 F。

4)  將腩肉放回爐焗20分鐘,待腩肉皮轉至金黄色,將爐火下調至350 F,再繼續焗40-50分鐘至乾身。待凉後斬件即成。

注意事項:

1)  如沒有鬆肉粉,可用梳打粉(baking soda)代替。作用是使豬皮鬆化。
2)  塗上醃料後可在室温下醃,不用放雪柜。
3)  用鋼針串起的作用是避免回縮,以致火力不均勻。如沒有,可用竹籤代替。
4)  鬆針這步驟很重要,如沒有針插可用小刀或叉代替,作用是讓皮下的水份在焗爐的熱力下揮發,達至皮脆不韌的效果。
5)  當用大火焗之時要注意安全,因豬的油滴下,容易搶火。


食譜參考: 『在家做燒味』,陳偉著