烧肉 (Roast Pork)

来了墨尔本后, 试煮了很多以前在洛桑没煮过的东西. 理由很简单, 因为这儿要买材料很容易, 不需要搭火车到苏黎世去抬. 只要你在买之前上网做做功课, 不论是哪一国的食材, 应该都不难找到.

这一次做了些烧肉, 第一次居然做成了. 当然还有待改善的地方, 不过成绩还是很让人鼓舞的.

食谱是从原作者那儿抄来的, 所以不翻译了.


Ingredients:


2 kg pork belly, skin on with no bones
2 tablespoons salt (我只用1.5大匙)


Bottom marinade:

1/2 tablespoon seasoned pepper (Ajishio) (这个我没放, 你也可以用味精来代替)
1/2 tablespoon salt
1 tablespoon 5 spice powder
5 large cloves of garlic (smashed with some salt from the above allocated 1/2 tablespoons salt into paste)
2 cubes of 'Nam Yu' (南乳)
4-5 tablespoon Chinese cooking wine/ Shao Xing


To brush on pork skin (later during roasting):

2 tablespoons rice vinegar


Method:

1. On the meat side, make shallow cuts (about 1 cm deep and 1.5 cm apart across the length of the meat).
2. Mix bottom marinade together. Rub the underbelly with marinade, massage into every nook and cranny.
3. Overturn pork and put on salt. Rub and rub only on the skin.
4. Place pork into fridge, skin side up, uncovered.
5. The next day, preheat oven at 200 degrees Celsius.
6. Prepare and elevated roasting rack with a pan underneath.
7. Roast pork for 40 minutes.
8. Remove pork from oven, and turn up the temperature to 250 degrees Celsius (grill/ top heat only).
9. Prick holes all over pork skin with a sharp knife or a bunch of needles, as much as you can.
10.Brush vinegar over pork skin. Change the tray underneath/ clean it.
11.Return pork to oven and bake for another 40 minutes or until the skin is slightly charred.

心得分享:

~ 由于清洗的部分真的很麻烦, 所以千万别只做一公斤的肉, 起码要做两公斤才划算.

~ 烤箱里如果有多余没用的铁架或烤盘, 记得要先拿出来才不会烤完肉后还有洗不完的东西.

~ 为猪皮抹盐时要尽量别把盐抹到下面的肉. 不然, 旁边的肉会太咸.

~ 烤烧肉时可以用锡纸包着肉, 只剩下皮, 这样一来烤好的肉才不会太干.

~ 砍烧肉时记得要等肉冷却, 一刀砍下去, 才不会皮肉分开.

~ 为猪皮刺孔时小心别刺太大力以免刺穿皮至肥肉层, 那样烤出来的烧肉皮会不脆. 不晓得为什么有些食谱会在腌肉之前为猪皮刺孔, 有些食谱则在烤肉烤到一半时, 拿出来再刺. 不过, 烤之前刺的孔会没那么容易刺穿, 而烤到一半的做法则因为猪皮已经半熟所以较容易刺穿, 因此下手刺时千万要轻手. 我自己是烤前和烤一半后都有刺孔.



原食谱:
http://wendyinkk.blogspot.com.au/2010/12/chinese-roasted-pork.html
http://happyhomemaker88.com/2008/05/17/homemade-yummy-crispy-roast-pork-belly-siew-yoke-or-siao-bak/#comment-2101


额外参考:
http://thescarfer.net/blog/2009/05/01/chinese-roast-pork-siew-yoke/
http://kuali.com/recipes/view.aspx?r=2695