烧肉卷 Roasted Pork Roll

材料
连皮花肉1.8公斤
猪皮腌料
白醋4汤匙，盐2汤匙
猪肉腌料
南乳2块，五香粉1汤匙，胡椒粉1⁄2汤匙，蚝
油2汤匙，盐1汤匙，白糖1汤匙，米酒2汤匙
烹调用麻绳2公尺长
做法
1.煮沸一锅水，川烫花肉15-20分钟。（图1）
2.取出花肉，以纸巾抹干，用尖刀刺遍猪皮表面。肉的部分以刀交叉划1公分深，半公
分宽的切口。
3.用盐和白醋腌抹猪皮。（图2）
4.把花肉反过来，以腌猪肉的腌料腌妥。（图3-4）
5.把花肉卷起，皮向外，用麻绳把猪肉卷着扎紧，如图所示。（图5）
6.把猪肉卷放在烤盘上，选择grill功能，按Enter确定。
7.转钮设时20分钟，然后START键，烤炉会自己进入预热程序。
8.一旦发出“哔”声响，把猪肉卷放入烤炉里，然后关上门，烤至哔声响。（图6）
9.为确保猪皮酥脆，选OVEN功能选3号，转钮限时20分钟，然后按ENTER。时间不够可再加。

Ingredients
1.8 kg Pork Belly with skin
Marinade for skin
4 Tbsps white vinegar, 2 tbsps salt
Marinade for pork
2 cubes of preserved fermented red beancurd
‘nam yue’, 1 tbsp Chinese 5-spice powder
‘Ng Heong Fun’, 1⁄2 tbsp ground white pepper,
2 Tbsps oyster sauce, 1 tbsp salt, 1 tbsp sugar,
2 tbsps rice wine
2 metres MASTERCLASS Kitchen twine

Method
1.Bring sufficient water to boil in a wok, cook the
pork belly slab for 15-20 minutes over simmering
water.(pic 1)
2.Remove pork & pat dry using paper towels.Use
a sharp knife and poke through the skin all over.
3.On the meat side, make shallow cuts (about 1
cm deep and 1 1⁄2 cm apart) across the length of
the meat
4.Marinate the skin side with 2-3 Tbsps salt &
white vinegar. (Pic 2)
5.Turn pork slab over to marinade the meat side
with combined marinade for meat. (pic 3-4)
Roll up pork roll tightly like a cigar with the skin
facing out.Tight the pork roll firmly as shown.
(pic 5)
6.Place the pork roll onto a tray & set aside, using
grill function & press ENTER to confirm selection.
7.Turn knob for timer, 20 minutes and press
START. Oven will pre-heat.
8.Once oven beeps, place roll in & close Oven
door.(pic 6)
9.For a crackling finishing to the roll: Select OVEN
function, turn knob # 3 [grill], turn knob for
timer 20 minutes & press START. Increase time
if crackling is not sufficient.