CRISPY PORK BELLY 脆皮五花肉

METHOD

 Wash the pork belly, then place it in the pot with water, ensuring the pork is submerged in water. Add Lee Kum Kee Premium Oyster Sauce , bay leaves, onions, salt, sugar, pepper and bring to simmer. Cook for approximately 30 minutes or until the meat is tenderised. Once the meat is done, drain the water and let the meat cool and air dry for 2-3 hours, preferably under the sun. Score the skin of the pork belly without cutting into the inner layer of skin.

 Slice the meat in half or in any desired size and place it into Zipper food storage bags. Refrigerate the meat overnight.

 Before serving, deep fry the meat in hot oil for 5-7 minutes depending on the size until golden brown or until crispy and crunchy.

 Let it cool for a few minutes. Slice and serve hot with dipping sauce.

• 1kg 整块猪腩
• 1-2L水
• 1.4-1.8L食用油
• 2个洋葱，切片
• 调料品
• 2片月桂叶
• 2汤匙盐
• 1汤匙李锦记蚝油
• 1汤匙糖
• 2茶匙胡椒粉

• 1汤匙李锦记甜面酱或李锦记面酱

• 将猪腩洗净，然后将其放入加水的锅中，确保猪肉浸入水中。加入李锦记蚝油、月桂叶、洋葱、盐、糖、胡椒粉，用文火慢炖。煮大约30分钟或直到肉变软。肉煮熟后，沥干水分，让肉冷却并风干2-3小时，最好在阳光下。在猪腩的皮上划线，不要切到里面的一层皮。
• 将肉切成两半或任意大小，放入密封食品储存袋中，把肉冷藏过夜。
• 上菜前，根据大小，将肉在热油中炸5-7分钟，直到金黄色或脆脆。
• 让它冷却几分钟。切片，配上蘸酱趁热食用。