Ingredient and Portion
Roasted Pork Belly Recipe 脆皮烧腩仔食谱
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1 pc pork belly (10x6-inch, about 1.2-1.5kg)
花腩肉 1块（10x6寸，约1.2-1.5公斤）
Marinade A / 腌料A :
(Mixed well and reserve 1 1/2 tbsp / 拌匀后取1 1/2汤匙备用)
1 1/4 tsp salt / 盐 1 1/4汤匙
1 tbsp MSG /味精 1汤匙
1 tbsp five-spice powder /五香粉 1汤匙
Marinade B (For skin) /腌料B（猪皮）:
3 tbsp salt /盐 3汤匙
2 tbsp vinegar /白醋 2汤匙
花腩肉 1块（10x6寸，约1.2-1.5公斤）
Marinade A / 腌料A :
(Mixed well and reserve 1 1/2 tbsp / 拌匀后取1 1/2汤匙备用)
1 1/4 tsp salt / 盐 1 1/4汤匙
1 tbsp MSG /味精 1汤匙
1 tbsp five-spice powder /五香粉 1汤匙
Marinade B (For skin) /腌料B（猪皮）:
3 tbsp salt /盐 3汤匙
2 tbsp vinegar /白醋 2汤匙
Method
1. Bring adequate water to a boil. Add in pork belly and cook over low heat for about 15 minutes (the water must not be over boiled). Remove and set aside to cool. Pierce the skin all over using a pork skin tenderizer. Rub off the oil.
锅中煮滚适量水，放入花腩肉，用小火煮约15分钟（水不要太滚）。取出，待冷后用松肉针刺松猪皮，抹去油。
2. Rub the skin with vinegar, turn it over and make 4 crosscuts on the meat. Rub evenly with 1½ tbsp of Marinade A.
抹上白醋，翻转后在肉面横切四刀，均匀抹上11/2汤匙腌料A。
3. Turn it over again and scrape off the vinegar from the skin with the blade of knife. Rub evenly with salt and marinate for a while.
再次翻转，用刀刮干刚抹的表皮的醋， 抹上盐腌一会儿。
4. Preheat oven at 250°C, place pork belly in the oven and bake for 40-45 minutes until the skin turns golden brown and starts to bubble.
预热烤炉至250 °C，放入花腩肉烤约40-45分钟至表皮金黄色和起泡泡即可。
锅中煮滚适量水，放入花腩肉，用小火煮约15分钟（水不要太滚）。取出，待冷后用松肉针刺松猪皮，抹去油。
2. Rub the skin with vinegar, turn it over and make 4 crosscuts on the meat. Rub evenly with 1½ tbsp of Marinade A.
抹上白醋，翻转后在肉面横切四刀，均匀抹上11/2汤匙腌料A。
3. Turn it over again and scrape off the vinegar from the skin with the blade of knife. Rub evenly with salt and marinate for a while.
再次翻转，用刀刮干刚抹的表皮的醋， 抹上盐腌一会儿。
4. Preheat oven at 250°C, place pork belly in the oven and bake for 40-45 minutes until the skin turns golden brown and starts to bubble.
预热烤炉至250 °C，放入花腩肉烤约40-45分钟至表皮金黄色和起泡泡即可。
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