食材
15 項調整用量
—Pork belly
Poaching liquid
—Water
—Ginger
—Spring onion
Equilibrium brine
—1.5% salt
—2% sugar
—Water
Marinade
½tspfive spice
½tspwhite pepper
1tspsichuan pepper
2tspshaoxing wine
—Garlic (optional)
Bake
2tspvinegar
2tspbaking soda
—Coarse salt
步驟
01
Poach 20 minutes in onion ginger water.
02
Scrape and clean the skin, then poke loads of holes on the skin.
03
Brine overnight.
04
Pat dry, season the meat and leave the skin uncovered overnight.
05
Brush skin with vinegar & baking soda, cover with coarse salt, convection roast at 400ºF for 15 minutes on the top rack.
06
Turn the heat down to 325ºF and continue roasting for 30 minutes.
07
Remove salt, convection roast at 400ºF for 45 minutes.
08
Turn heat up to 450ºF and roast 5-10 minutes or until skin’s ready.
09
Rest 30 minutes.
10
Second method: Poach 20 minutes in simmering water.
11
Scrape and clean the skin, then poke loads of holes on the skin.
12
Pat dry, season the meat and leave the skin uncovered overnight.
13
Cover with coarse salt, convection bake at 400ºF for 35 minutes.
14
Remove salt. Roast at 450ºF or broil 3-5 minutes until skin’s ready. Keep an eye here as it’s very easy to burn the skin.
15
Rest 30 minutes.