Roast Pork with Crackling 脆皮燒豬
How gorgeous is that golden, juicy and tender rost pork with ridiculously crispy crackling??!! It is one of my best shot of food photography, and I am gonna frame and put it on my dinning room.
I love the Chinese style roast pork, but it is so much hassle for preparation. Since I know how easy and with amazing result for this western roast pork, I just love to make it. Almost no preparation needed, put in oven for certain amount of time, then you will have this goodness on your table.
We love to use the left over pork for salad and sandwiches for next day. Best to serve with homemade apple sauce. Oh for the crackling, you have to act fast before it gone!!!
很多人（包括我自己）都很喜歡中式的脆皮燒肉，但無奈預備工序有點繁複，而自己欠缺耐性，所以只會間中才做。而Mr P 就喜歡做這個傳統英式燒豬，看到表面那層金黃色，超超超脆的豬皮，脆卜卜誰可抗拒？豬肉烤後非常嫰滑，充滿肉汁，超美味！
做法非常簡單，只需三個步驟，用鹽和黑胡椒粉調味，再放入焗爐便可！再配簡單的蘋果醬享用，清新不膩，用來宴客絕不失禮。
剩下的豬肉，我喜歡做三文治或沙律，超簡單，一豬多款吃法，快試試呢～
Place the pork in a roasting tin, pat its skin with kitchen paper and leave it in the fridge for 30 minutes for the skin to dry. Check that the skin is evenly scored, adding more using a very sharp knife, if needed.
先用鋒利的刀或豬針，在豬皮上刺孔，再用廚紙吸乾水份，愈乾烤出的豬皮愈脆。可將豬肉放入雪櫃兩小時，豬皮向上，不用蓋任何東西。
Lightly rub the skin with oil, then sprinkle with salt and pepper. Calculate the cooking time, 35 minutes per 500g, plus an extra 35 minutes. Roast for the calculated time.
在豬肉及豬皮上灑上鹽及黑胡椒粉，用手“按摩”豬肉，再在豬皮上塗一層油（什麼油也可），放在焗盤內。
Preheat the oven at 220C for 15 minutes, then put the pork in the middle rack and cook for 15 minutes. Then lower the heat to 180C and cook until the pork is fully cooked.
Let the cooked pork rest on the rack for 10 minutes, then slice it and serve with apple sauce.
先預熱焗爐220度15分鐘，然後放入豬肉，焗15分鐘。然後調低溫度至180度，再焗90分鐘，至豬皮金黃酥脆，豬肉全熟便可。將豬肉放在涼架上，五至十分鐘後切薄片，配蘋果果醬享用。
*可用豬後腿，肩部也可
**焗的時間是每500克焗35分鐘，另外額外再焗35分鐘
我的豬肉重一公斤，需要焗70分鐘，再加35分鐘，總共焗105分鐘
*因豬皮到隔天便不會脆，要即日享用
- 1 - 1.5kg joint of pork (legs, loin or shoulder)
- olive oil for rubbing
- salt & pepper
- 材料：
- 連皮豬後腿肉 - 1-1.5公斤
- 橄欖油
- 鹽
- 黑胡椒粉
- Place the pork in a roasting tin, pat its skin with kitchen paper and leave it in the fridge for 30 minutes for the skin to dry. Check that the skin is evenly scored, adding more using a very sharp knife, if needed.
- Lightly rub the skin with oil, then sprinkle with salt and pepper. Calculate the cooking time, 35 minutes per 500g, plus an extra 35 minutes. Roast for the calculated time.
- Preheat the oven at 220C for 15 minutes, then put the pork in the middle rack and cook for 15 minutes. Then lower the heat to 180C and cook until the pork is fully cooked.
- Let the cooked pork rest on the rack for 10 minutes, then slice it and serve with apple sauce.
Based on 3 Review(s)My New Cookbook
