食品

氣炸鍋燒肉食譜 |Pork |Crispy |【化皮燒肉食譜】

港式燒味全港獨有,不論叉燒、燒鵝、乳豬和燒肉各有千秋。

以往總覺得家中整燒臘是可能任務,以為要用工場烤爐,但其實隨住光波爐、氣炸鍋盛行,在家做燒味比之前多了。

臨近新年,不知大家有否考慮製燒味?今次分享如何氣炸鍋製燒肉,學會當中5貼士,保證豬皮咬下去到「嗦嗦」聲!製燒肉談上度,但步驟確實繁複,整一次是過癮,但要做不了。

不過,你咬下去發現那豬皮卜卜時,覺得值得。

筆者凍肉舖買來急凍腩肉,比起一大件五花肉,處理得多。

我烤燒肉方法你大致相同,不過,我沒有將肉拖水,我肉放進雪櫃兩夜,烤40分鐘。

氣炸燒肉時間大約半時,但每個氣炸鍋火力有差異,建議實際情況調整。

(1)豬皮滾水燙2分鐘,才不會變得乾,而且鬆針。

~豬皮要鬆針,成品會有鬆和起泡效果。

~鬆針過程需510分鐘,不能馬虎。

若沒有專用肉插,可用刀子、叉或一綑竹籤代替。

(2)豬皮需保持乾爽,所以若醃肉時醃料沾到豬皮,請記緊抹走。

豬皮以外部分錫紙包得,一是防止抹鹽時鹽掉落在豬肉,變得過鹹;二是防止燒燶。

Dear Christine,”放入滾水中拖水15分鐘,六、七。

” Just put in a boiled water or need to continuously boiling for 15 mins? Thank you.YvonneOf couse, need to keep boiling for 15 mins.Otherwis it can’t be 60-70% cooked.May燒肉烤得靚呀?我屋企冇焗爐, 我嘗試用煎方法, 朱皮煎香, 煎肉. 雖然朱皮冇焗爐烤得咁, 但, 不失另類方法.tracyChristine我使用covenction oven 三年多了,可用它來蒸菜餚,焗蛋糕,烤叉燒。

取出放涼後,豬皮部位刀子雜毛或雜質刮乾,豬肉部位2cm間距切開、切斷。

萬試萬靈,沒失手,味道和賣相比買。

fannyChristine你好,我是自家製燒肉,因為怕市面上售賣鹹。

我做法你差不多;但只是用水煮豬皮部份,插(上海街有售,好像插花花插,手持部份是木製,)後皮上掃油,放入熱的焗內焗45分鐘。

No4 Mrs WuHi all,多謝你們貼士,基絲汀學到很多東西耶~開心!@Mu Yee:Oh, that’s Mezzo. Very cheap brand. Nice though.Hi Christine:請問你convention oven 那兒買? (香港叫光波萬能煮食鍋12L 售$1290),有朋友會去澳洲想託她買回來^^, tks.@Wendy:我這部 convection oven,沒有光波。

知道是否你香港見過那種?我這部是靠風熱力吹送,是流熱力原理煮熟食物。

,所以價錢。

我 Harvey Norman (澳洲電器鋪)買。

很多地方有他們分店。

@Yvonne:Yes, continue to cook the pork in boiling over medium heat, and blanch for about 15 mins.請問你 Convection Oven 是不是圓形透明那種呢? 能否介紹—下 or post 張相睇睇呢, Thank You ∩_∩*你bolg裏學了很多東西令我想起香港味道(味呀 ^o^), 左剛剛過去星期日我買了些材料準備試試, 謝謝你I tried the roast pork recipe this past weekend. Somehow, the 皮 is not cracking after more than 1 hour. Is it something that I missed? I used the regular oven – “bake” to do it.At last, I use “broil” and it kind of burned the 皮 because the heat was so strong. After shaving off the burns, it tastes good though.Please advise what I should next time since the recipe calls for ~45 mins. The pork that I got is ~1 lb, not big. Is it really require to use broil in the oven?@匿名:The first part of baking is to cook the pork through.The last few minutes is to grill the rind over very high heat for a shorter time compared to the first part of cooking. By doing so, the fat inside the rind will be highly hot and get released from the hole, that brings out the effect of “frying” the rind and makes cracklings. As you don’t want it burned but blistered, so you have to adjust the distrance from the boiler. Every oven is very different.As in my recipe said, to make crackling, the rind has to be very dry, and poked with many holes.我Christine方法做,烤肉很~但是我想請教Christine一下,如果要用流焗爐做烤鴨話,要不要鴨子煮一下呀?@匿名:Yeah, I think you can, just like the way those BBQ shops roast the pork. Need some skills and patience though.@匿名:,試驗過用流焗爐靠鴨呢~I use Conventional oven and try make pork belly today. It is so delicous. By the way, i found the needle sold in Citysuper.Jacq.Hi Christine我試了你方法,味道。

可能手上路關係,但是,那皮不是。

什麼會這樣呢?我是conventional oven,但是那個皮過材。

延伸閱讀…

氣炸鍋燒肉食譜|脆皮燒肉簡單自製5貼士皮脆鬆化2調味料 …

脆皮燒肉【自家烤製】 Crispy Roast Pork Belly

是過水太久?或着烤太久/不夠?請指點。

Kally@匿名:要皮,請看看食譜中温馨提示,有詳説。

I used a roaster to cook the pork belly. It has a lid so my oven was still clean after cooking. I put the pork into my roaster, then covered with its lid. Baked 40 min. and then grilled about 10 min. with the lid on. It’s perfect! Thanks for sharing!!I used a big roaster and put it in the upper level in the oven. I didn’t close the lid completely. Maybe that’s why it still worked okay when I turned it to grill. I did have the crackling, not as much as yours. The skin was crispy and pork was so tender. Most important thing is that I didn’t have to clean my oven after cooking. 🙂 Thank you for sharing this wonderful dish!灑少許鹽豬皮上面調味。

放入熱的焗爐,焗 30分鐘(我是流焗爐。

如果普通焗爐,焗45分鐘)。

焗爐温度調高220C/430F,焗 1015分鐘,或直至豬皮爆開起泡泡。

(註:如普通焗爐,五花腩中層轉放到頂層爐架上, grill方式,豬皮焗爆開。

)即成這裏明白,普通焗爐是不是焗45分鐘【要用幾多度?】,焗10-15分鐘焗皮那裏?@Weijyun:食譜寫了,請看看吧。

It’s so good, thanks for sharing.港式燒臘店吃得到這道燒肉,皮肉一口咬下喀滋聲超療癒!家有烤箱或氣炸鍋能做出來,保證上桌讓眾人喔漏!五花肉沖水洗淨,皮朝下放入滾水鍋內煮20分鐘去除雜質。

取出放涼後,豬皮部位刀子雜毛或雜質刮乾,豬肉部位2cm間距切開、切斷。

延伸閱讀…

港式「脆皮燒肉」外酥裡嫩小秘訣!在家烤出專業級口感

不麻煩!在家就能做卡滋卡滋化皮燒肉

肉部份淋上紹興酒,抹上調味粉。

皮上牙籤(可取數支綁一起)或叉子戳洞,撒上鹽後靜置5分鐘。

戳洞越多越好,可幫助皮面水份烘烤過程中迅速蒸散,口感會。

化皮燒肉是港式臘味要角之一,卡滋卡滋豬皮,總讓人想起來口水直流,不想吃外面餐廳鹹、過油版本,可參考本文作法。

1.豬肉洗後,放入加了葱的滾水中,直到豬肉拿起後冒血水(跑活水)2.醃料混合,豬皮之外豬肉表面3.塗完醃料後,鋁箔紙包覆豬肉4.豬肉放到冰箱冷藏一夜,取出後預熱烤箱 200 度,並用叉子豬皮表面戳出洞5.放入烤箱,設定半時6.半時過去後,可温度提高 300 度,並烤盤上調一層,讓豬皮能夠,直到看到豬皮上焦香不平狀態,完成了。

1.烤製過程中,如果發現豬皮油脂沒有竄,發出滋滋作響聲音,可能是戳洞步驟沒有做完全燒臘檔裡美味燒肉,總覺得製法繁複而且花時間,但可家中做到,而且效果出乎意料,外皮鬆化,肉質 Juicy!是零失敗保證製作,人人食得開心!五花腩 ……. 1件(1,600克,約 2 斤)1. 豬腩肉洗淨,抹乾水分,起出排骨,玫瑰露及紹興酒混合,抹腩肉上,抹上胡椒粉、五香粉及鹽 (A),將肉反轉皮放入容器雪櫃醃一晚。

隔日取出腩肉,豬皮插豬皮上勻插遍整件 豬皮,放在錫紙上,錫紙摺成盤狀盛著腩 肉,豬皮上勻抹上白醋及鋪上鹽 (B)2. 隔日取出腩肉,豬皮插豬皮上勻插遍整件豬皮,放在錫紙上,錫紙摺成盤狀盛著腩肉,豬皮上勻抹上白醋及鋪上鹽 (B)。

3. 焗爐 200°C,腩肉放入焗 50 分鐘,取出,撥開及抹淨鋪豬皮上鹽,豬皮插地豬皮上插一遍。

4. 焗爐加 279°C,腩肉直接放在烤架上,焗 30 分鐘,直至豬皮爆滿脆泡及鬆化,取出,讓腩肉一下後,可斬件享用了。

• 如買回來腩肉豬皮上有豬毛話,要廚房火槍將毛燒掉。

• 焗起燒肉不要馬上進食,要讓它一下,令熱氣及水分揮發後,吃起來豬皮會鬆化。

• 豬皮插插豬皮時,要整塊豬皮要插遍,讓豬皮烤焗過程中可以爆起泡,這樣豬皮吃起來才有鬆化效果。

• 吃剩隔夜燒肉,皮了,不想浪費,你可配鹹蝦醬蒸,或配鹹蝦醬、砂糖及韮菜炒。

它們是美味廚餘再生美味小菜。

Pork Belly 1pc (1,600g / around 2 catty)1. Wash pork belly, wipe dry and bone-out. Mix Chinese rose wine with Shaoxing wine, and marinate the pork belly together with pepper, five spice powders and rock sal(t A)thoroughly overnight in refrigerator, with skin side up.2. Take pork out, and use meat tenderizer to tenderize whole piece of skin. Put the belly on aluminum foil which is then folded into a pan shape. Rub the skin 3 withwhitevinegarandcoverwithrocksal(t B).

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