分享我做的脆皮烧肉。做的不完美，但总结几个要做脆皮烧肉需要注意的事项，希望可以帮到新手少走几条冤枉路，毕竟五花肉也不便宜(:≡。

网络可以搜索到的脆皮烧肉食谱很多，可以发现要做到脆皮的重点都离不开那几项，一是猪皮要干；二是要松针，也就是要用尖的物体扎猪皮。还有烘烤时在猪皮上放粗盐或苏打粉等都是要让猪皮起到脆皮的效果。我会把这些该留意的和一些大家没有提到的放在说明栏里。

脆皮烧肉说难不难，但翻车的朋友还是很多。建议有兴趣的朋未动手前先参考视频，并把该留意的事项细读一遍。

材料：
1）带皮五花肉 – 700g-800g
2）料酒 – 1 1/2 tbsp
3）五香粉 – 1/2 tsp
4）盐 – 1 tsp
5）白胡椒粉 – 1 tsp
6）白醋 – 1 tsp
7）盐 – 1/4 tsp (猪皮）

*五花肉要选平整的，肉质较厚的，烤出来的脆皮效果最好。我是在亚洲超市网购的，买到的五花肉不平整，肥瘦线条也比不明显。但当下很想吃，所以也没理那么多。
*松针时一定要穿透肉皮。也有些人把五花肉汆烫后再扎针。汆烫后的皮比较软，容易扎。汆烫不汆烫视大家习惯的，没有对错。
*第一阶段的烘烤主要是把皮烤干，不想用烤干的方式可以把五花肉放在冰箱风干至少24小时，不需要盖保鲜膜。
*第二阶段是要把肉烤熟。温度仅供参考，每一台烤箱的脾气都不太一样。第一次烤的朋友要多留意烤箱里的状态，上色太快就要降低烤温。
*第三阶段的上火烘烤是要把皮烤到爆脆。不能调上下火的朋友可以把网架放在上层烘烤。太快焦黑的地方可以用铝箔纸盖着。我烤箱的broil效果也不是很好，温度已经设定525°F，相等于274°C, 不能调整。加热管在中间直着放，烤得时候一直要盯着烤箱，不然五花肉一定变成黑美人。
*料酒可以用米酒或绍兴酒。

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Ingredients：
1）Pork belly – 700g-800g
2）Cooking wine – 1 1/2 tbsp
3）Five spice powder – 1/2 tsp
4）Salt – 1 tsp
5）White pepper- 1 tsp
6）White vinegar – 1 tsp
7）Salt – 1/4 tsp (skin)

*For better ‘crackling crispy’ effect, it is best to choose the pork belly that is flat and thicker. I bought mine online from a Asian store, the pork belly that I got wasn’t perfect, not thick enough and also don’t have the thick layer of fat.
*Make sure you prick tons of holes on the skin. Some people like to blanch the pork belly before pricking the holes on skin. The skin is softer after blanching and its easier to prick.
*First stage of baking at low heat is mainly to dry out the skin. You can skip this step by air dry the skin in refrigerator for at least 24 hours, without cover the pork with plastic wrap.
*Second stage of baking is to cook the pork. Always remember the temperature is for reference only. Keep an eye on the oven while baking, if the skin brown quickly, lower the oven temperature.
*The final stage of baking is to crisp up the roast pork with crackling. If you oven can not control the upper and lower heat separately, just move your pan to the top rack. Some spots that have been crackled may start to burn. My advise is cover the part with aluminium foil if that happen.
*I use Chinese cooking wine, shaoxing wine to make this crispy pork belly. You can also use rice wine.

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