星期二, 7月 31, 2012

[通少食譜]脆皮燒腩仔 (Roasted pork belly in Chinese style)





Click here for English Recipe

[Prep 準備: 30 minutes | Cook 烹調: 35-45 minutes | Serve 份量: 4 people |
Calories 熱量: N/A ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

無耐之前買了光波爐, 買完又唔用喎, 咁緊係比太太鬧啦, 哈哈, 有見及此一於用來整燒肉啦,
第一次整咋, 估唔到個皮脆到嚇死人, 一斬開仲嚇人呀, 啲肉汁係咁流呀流呀, 真係好鬼好味道呀, 所以哩個食譜要立即出同大家分享先得
當然啦, 首先你要買舊靚既五花腩啦, 有熟人就最好, 叫佢比舊一肥一肉, 3層肥2層肉就最好啦, 無就好麻煩, 太厚就難熟, 太薄又無肉汁唔好味的, 所以大家真係要同買豬肉嘅老闆熟啲先好呀
個皮脆唔脆, 好取決於你插個豬皮插得夠唔夠, 我建議用豬插, 但你無可以用其他工具或用叉都得, 只係難少少, 你要不斷插個皮, 啲窿要多, 要密先好, 但唔需要太深(即係你唔需要好用力咁拍, 只係不斷插呀插呀), 之後放入雪櫃吹乾佢, 咁樣焗就好自然會脆
唔係難整, 但好講心機, 插皮絕對唔可以求其,否則唔脆皮, 就會好難食....大家記得試下啦
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 無骨五花腩650克 (Pork belly, 650g)
2- 沙薑粉2湯匙 (Sand ginger powder, 2 tbsp)
3- 白醋3湯匙 (White Vinegar, 3 tbsp)

.: 醃料 Seasoning :. http://tonykarenkitchen.com/


1- 紹興酒2茶匙, 非必要 (Chinese cooking wine, 2 tsp, optional)
2- 糖1茶匙 (Sugar, 1 tsp)
3- 凍水1公升
 
(Cold water, 1 liter)
4- 鹽2湯匙 (Salt, 2 tbsp)
5- 生抽1/2茶匙 (Light soy sauce, 1/2 tsp)
6- 五香粉1湯匙 (Five spices powder, 1 tbsp)
7- 雞粉1/2茶匙, 非必要 (Chicken powder, 1/2 tsp, optional)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 易潔鑊用大火落3湯匙水煲滾, 將豬肉(皮向鑊面)放入, 將豬皮煮30秒, 盛起抹乾, 再用豬插類工具, 於豬皮上不斷插, 直至皮上滿布密密麻麻的小孔, 然後再將白醋平均塗在豬皮上

Heat the pan with 3 tbsp of water over high heat.  Put the pork into the pan (skin face to the pan) and blanch the skin for 30 seconds.  Dry the pork well.  Use a meat tenderizer type of tool. Poke the pig skin until it is full of small holes.  Coat the pig skin with a thin layer of vinegar. 


2- 將醃料攪勻備用, 豬肉先放入器皿內, 慢慢注入醃料至蓋過豬肉及皮下2-3cm左右位置(切勿接觸都皮附近), 放入雪櫃雪4小時或過夜, 焗前出抹乾, 再於肉部份平均塗上沙薑粉
Mix all the seasoning together.  Arrange the pork in a container.  Add in the seasoning slowly until it covers the meat and reach about 2-3 cm below the pig skin (don't let the seasoning reach the skin area).  Keep it in the fridge for 4 hours or overnight.  Remove the pig from the seasoning and dry it out.  Coat it with the sand ginger powder
光波爐做法 -
豬肉放入光波爐 (皮向上), 用攝氏200度, 焗35分鐘(如果肉厚, 就要焗40-45分鐘不等), 取出待10分鐘, 切件即成
Using Halogen Oven:
Put the pork in the oven (skin face up).  Bake it with 200 Celsius for 35 minutes (if the pork is thick, bake it for 40-45 minutes).  Take it out from the oven and let it rest for 10 minutes.  Dice it and serve it in hot.

焗爐做法-
用攝氏200到預熱, 將豬肉放入焗爐(皮向上)開上火, 先焗30分鐘, 轉下火(或皮上蓋上錫箔紙), 再焗多15分鐘 (如果厚的話, 就焗多20分鐘),
取出待10分鐘, 切件即成
Using regular oven:
Preheat the oven with 200 Celsius.  Put the pork in the oven (skin face up).  Bake it for 30 minutes with the top heating element.  Then bake it for another 15 minutes with bottom heat element (if not selectable, cover the pork with an aluminium paper).
  Take it out from the oven and let it rest for 10 minutes. Dice it and serve it in hot.
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 豬皮略略灼過會皮收緊, 令皮容易插入
2- 沒有豬插的話, 可以用叉或其他類似的工具, 但比較難做, 豬皮的小孔要多而密, 但不需要插得太深
 
3- 豬皮必須於雪櫃中風乾焗時才會香脆, 用醋也是這個原因
4- 豬肉浸過, 會令肉汁更多, 肉會更軟滑

http://tonykarenkitchen.com/
1- Pig skin will be firm after blanched for 30 seconds.  It will easier to poke the pig skin.
2- It is prefer to use the meat tenderizer to poke the pig skin.  The holes on the pig skin must be dense
.
3- Let the pig skin to dry so that it will be crispy after cooked.  Using vinegar is serving the same purpose.
4- Brine the meat so that it will be juicy and tender
 

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http://tonykarenkitchen.com/

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

15 則留言 :

  1. 請問圖中個豬插好用嗎? 我在city super見到想買呵!

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    1. 唔錯啊,如果唔貴的話,可以買來玩

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  2. Dear,

    I tried the recipe, the meat is good, but the skin is not crispy at all. Any suggestions? Thanks!

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    1. there are many reason the skin is not crispy.. here are the common reason: 1- Skin is too thin 2- You poke the skin too deep 3- you poke the skin too light 4- you don't poke enough 5- You don't dry well the skin 6- The skin is not dry before you bake it

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    2. 今曰做,明曰燒,唔該哂

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  3. 您好,最近按照您的食譜試做了一次,但是發現醃料部分不像你照片中或是影片中那樣,按照食譜條出來的醃料變得很湯湯水水的,不像您影片中濃稠會粘黏在豬肉上的樣子。不知道是我哪裡有出錯嘛?謝謝您!

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    1. 這個食譜是用浸泡去做的, 所以醃料是比較稀, 是正常的, 也比較鹹, 用時記得醃過肉的部份就可以了, 後來很多人都問不用這個方法可以做到嗎, 於是我就拍了video, 用普通的醃法, 醃料開始時也是稀的, 但雪過後就會杰身

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    2. For the water content in the marinate, i think you mean three tablespoon (as listed in the video) instead of 1 Litre listed here. With 1 litre it becomes more like soup than marinate.

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  4. Hi there,
    I've been meaning to make 燒肉 for years but couldn't find the tenderizer to make the holes (tried using a fork but it didn't work I live in vancouver, I know you're in canada as well :) can you tell me the name of the store where you found yours? Thanks!

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    1. I am sure in some chinese mall, you will able to find it. I bought it from US kitchen store outlet. But it doesn't always available though. Another way is ordered online but it a bit pricy.

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    2. Thank you 晒. I'm in vancouver and also go to the states quite often will definitely keep an eye out for that. I have the hammer-style/mallet tenderizer, but that's not the same, right?

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  5. Hello, I have watched both the video and seen the required items.
    May I know when should I add the Sand Ginger Powder as it was not covered in the video and the instructions is to rub it at the end?

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    1. you should rub the ginger powder at Step 2 mentioned above. When you remove the pork from the seasoning, you can dry it out and rub it wit the powder. It is optional but it will make your pork taste better

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