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無需疏針的燒肉
材料
腩肉一斤

調味料
鮑魚汁1湯匙
豉油1 1/2湯匙
生抽或五香粉1/4湯匙
以上調味料可隨個人口味增或減

處理
1. 洗淨豬腩肉擎乾水。
2. 廚紙索乾水。
3. 粗/幼鹽搽上腩肉皮醃15分鐘。
4. 腩肉自動出水的時候用廚紙索乾。
將第3、第4兩個步驟重覆做4次。
5. 將腩肉的底部向下以便容易吸收調味料。
6. 不要封保鮮紙將腩肉放在4 C雪櫃最高的一格冷氣調至最大將腩肉雪藏24~36小時腩肉就會變硬。
7. 過了36小時後腩肉已變硬放室溫30分鐘。
8. 可以在腩肉底部橫切3刀。
9. 在豬皮上塗上白醋1分鐘後再搽1次白醋。

烹調
1. 放入光波爐調至250度光波1個小時每20分鐘檢查一次情況。
2. 40分鐘後反轉底部用175度火力光波20分鐘完成。
3. 攤凍10分鐘後可以斬件上碟。

Roasted pork in halogen cooking pot:

Ingredients:
Pork belly 1 catty

Seasoning:
Abalone sauce 1 tbsp
Light soya 1 1/2 tbsp
sauce
Five spices 1/4 tbsp
powder

Steps:
1. Wash pork belly, hang dry.
2. Dry the pork belly with kitchen towel.
3. Season the pork belly with cooking or table salt for 15 minutes.
4. Waterdrops will be come out from the pork belly, use kitchen towel to absorb it.
(Repeat step 3 and step 4 four times.)
5. Put the belly skin face up, this will help the belly absorb seasonings.
6. No need to use cling wrap, put it on the toppest layer of the refrigerator, then turn the temperature to the lowest in order to make the belly hard.
7. 36 hours later, the belly becomes hard, leave it in room temperature for 30 minutes.
8. Cut three times vertically at the bottom of the belly.
9. Brush white vinegar on the skin of the belly, repeat one minute later.

Steps:
1. Put into halogen cooking pot, 250 C, cook for 1 hour, check the status every 20 minutes.
2. The belly has been cooked for 40 minutes, reverse to the other side, cook at 175 C for the rest 20 minutes.
3. Take the belly from halogen cooking pot, cool it down for 10 minutes.
4. Cut properly, serve.

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