Chinese Roast Pork Recipe 脆皮烧肉食谱

1. Rub pork belly with salt and allow it to chill dry in the fridge for 3 days, uncovered with the rind side up.
五花腩均匀抹上盐，表皮朝上（不必加盖）放入冰箱冷藏3天以抽干水分。

2. Bring a large pot of water to boil and briefly blanch the pork belly for 5-10 minutes. Prick the slightly soften rind with a meat spoke or alternatively make a few slits on the rind with a sharp knife.
准备一大锅清水，煮沸，放入五花腩氽烫5-10分钟。取出沥干，用松肉叉在表皮上均匀刺孔（或者，用利刀在表皮上轻划数刀）。

3. Rub the underside of the belly with five-spice powder and rub the rind with vinegar. Preheat oven to 220°C.
将五香粉均匀抹在五花腩底部，表皮则抹上白米醋。烤箱预热至220°C。

4. Roast pork in oven for 60-90 minutes until rind is blistered and crackling. Scrape any charred bits with a small knife. Allow the pork belly to cool for half an hour before chopping.
五花腩放入烤箱，烤60-90分钟至表皮起泡脆黄。用小刀刮掉烤焦的部分，搁旁半小时，待至稍凉后才切块。

5. To prepare Homemade Kicap Manis: Combine Ingredients B together. Bring to a boil and simmer for 20-30 minutes until sauce is syrupy. Allow to cool before use.
准备自制甜酱油：将材料B拌匀，煮沸后转小火煮20-30分钟至酱汁呈糖浆状。放凉后即可使用。

6. Chop pork belly into bit size pieces and serve with Homemade Kicap Manis.
脆皮烧肉切成小块后，配上自制甜酱油享用。

想看更多“过年真好”的食谱，可到各大大众书局购买。