脆皮烧肉Crispy Roasted Pork

猪肉用腌料充份拌匀备用。Mixes condiments.

将五花肉洗净，在表面划开几刀，均匀抹上腌料。Wash pork belly，cut a few slits on inner part and marinate with condiments.

用刺皮针在五花肉的皮面上密密的刺上细洞，抹上白米醋和盐，用锡纸将五花肉的底部和四边包好，皮的一面向上不要包。Pinch tiny holes on the skin and rub with vinegar and salt，wrap the surrounding of meat except let the skin facing up and unwrapped.

送进冰箱腌隔夜和用冰箱的冷风吹干。Keep in fridge for over-night without cover.

以220度预热烤箱，将腌好的烧肉送进烤箱烤大约20分钟，表面开始有起沙了，取出，用面包刀用力将沙沙质感割掉，抹上⅓抹皮料2，送回烤箱再烤5分钟，同样的做法重复2次至熟透。Pre-heat oven at 220℃，bake the pork belly for about 20 minutes，until bubbles pop up；remove from over，scratch the bubbles with knife，and then rub with the mixture of grazing 2，bake in oven again for 5 minutes. Repeat the step for 2 times or until the meat is thoroughly cooked.

取出待冷，即可切块享用。Cool down before cutting to serve.