Crispy Pan-Fried Pork Belly 鑊仔脆五花腩
Автор: Victoria Canteen 維記食堂
Загружено: 2025-12-10
Просмотров: 95
Introduction
Crispy roast pork is one of the stars at any Hong Kong–style siu mei shop.
After checking a few recipes online, I realised it’s actually quite doable — even beginners can manage it.
Making it at home also means you can season it however you like, keeping it lower in sodium and less salty than store-bought versions, and a bit healthier too.
Ingredients:
Pork belly – 500 g
Marinade:
Five-spice powder – 2 g
Salt – 10 g
Sugar – 10 g
Blanch aromatics:
Bay leaves – 3
Cloves – 2 g
Skin Prep (Ingredients):
White vinegar – 10 ml
Baking soda – 2 g
Salt – 5 g
Tips:
＊ When cutting the pork belly, avoid cutting into the fatty layer, otherwise the meat may break apart when boiled.
＊ Do not apply marinade onto the skin.
＊ Pricking the skin and using the preparation mixture helps the skin puff up and turn crunchy.
＊ After applying the skin prep mixture, always wipe it clean — the skin must stay dry for the best crackling.
簡介
脆皮燒肉 是港式燒臘店的熱門項目之一
上網參考製作過程 原來也尚算容易 就是新手入廚也容易掌握 於是動手 自己調味 可以做出低鈉 啱自己口味 入口無咁咸 也比較健康
料：
五香粉 2克
鹽 10克
糖 10克
出水材料：
香葉 3片
丁香 2克
上皮材料：
白醋 10毫升
梳打粉 2克
鹽 5克
貼士：
＊五花腩肉 切開瘦肉部份 不要切到肥肉位置 否則烚肉時整件肉會斷裂
＊醃料不要搽在豬皮上面
＊拮豬皮 和用上皮材料 目的是使豬皮有爆開鬆化效果
＊上皮材料塗抹完 要用廚房紙抹走 保持豬皮乾淨乾爽
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