Grill Pork Belly (烤烧肉)

Grill Pork Belly

Ingredient
-> 2 kg pork belly

Marinade
-> 3 pcs fermented tofu
-> Five Spice powder (Little)
-> Pepper powder (little)
-> Grated garlic (average)
-> 1 tbsp sugar
-> shaoxing wine (average)
-> 1 tbsp coarse salt

Method (Pickle)
-> Mix fermented tofu, five spice powder, pepper powder, grated garlic, sugar
-> Dice pork belly into cubes, remenber to cut a few lines on the surface
-> If the pork belly is too big, split into half first, wash and put aside
-> Bring a pot of water to boil, put in pork belly (skin down)
-> Cook for approximately 5 minutes and retrieve
-> Drain away water from pork belly before pickling
-> Apply all pickle material evenly onto pork and dredge with shaoxing wine
-> Flip skin and rub with coarse salt until it melts into pork
-> Place pork on plate and store in fridge, without any wrapper
-> At the cooling compartment (not the freezer), air-dry for 3 days

Method (Grill)
-> Retrieve pork from fridge and defrost for 2 hours
-> Pre-heat oven for 5 minutes at 250°C
-> Grill with skin up for 15 to 20 minutes, about 70% cooked
-> Flip over skin and grill for another 20 to 25 minutes then serve




烤烧肉

成分
-> 2公斤三层肉

腌料
-> 3块腐乳
-> 五香粉（少许）
-> 胡椒粉（少许）
-> 蒜茸（适量）
-> 1汤匙糖
-> 绍兴酒（适量）
-> 1汤匙粗盐

方法（腌制）
-> 将腐乳，五香粉，胡椒粉，蒜茸，糖搅拌均匀，形成(腌制A)
-> 将三层肉切成四方状，用刀划几痕 ，如果肉体型太长，可切成半，洗净，备用
-> 锅里加水，煮滚，放入三层肉，烫大概5分钟后捞起
-> 腌三层肉时，用纸巾将水分吸干，将(腌制A)均匀的涂抹在三层肉上
-> 再洒点绍兴酒，把皮翻上擦干净，用粗盐慢慢均匀至盐溶化
-> 无需任何包装，三层肉以盘盛着
-> 放入冰箱(非结冰处)第一格，风干3天

方法（烧烤） 
-> 从冰箱检取出三层肉，解冻2小时
-> 烤箱调到250°C，预热5分钟
-> 把三层肉放入，先是皮向上，烧烤大概15-20分钟(将近70%熟)
-> 将皮翻上，再烤20-25分钟即可