Cantonese BBQ is one of the most challenging cuisine. as it's so easy and cheap to buy from the shops, no one really makes it at home. and that's what we're trying to challenge this time .

一直觉得广东菜最高难度之一既菜式就系烧味, 试问有边个香港人, 会无端白事走去自己烧叉烧呢? 正因为咁, 我无办法唔去挑战下佢 .

要整出靓既烧肉, 就要拣猪既腩肉, 即系图中橙色既部份, 近胸半肥瘦或者五花腩更好.
pork belly is what we need for this dish, indicated orange in the diagram. if it's available, the upper part of it is even better. we got the sliced one from the supermarket in this challenge. if you get it from the butcher, try to get a more squared one. it'll make your job a lot easier!

上其他腌料之前要抹左绍酒先, 全名绍兴厨用花雕酒.
it is a chinese cooking wine. should be easy to get from asian grocery stores. brush it onto all surfaces of the entire meat before other seasonings.

五香粉.
5 spices powder. this is Masterfoods Chinese five spice, but you can use other brands.

其实呢个烧味一的都唔难整, 但烧味舖买的都唔系间间好食, 点解呢?
it is actually not too hard to make, it's just hard to make it good. sometimes even proper cantonese BBQ shop's isn't always that great. why?

1. 首先肉既品质好紧要, 本身系猪扒仲要系雪藏质素的话, 系点都唔会变女神既.
First, the quality of meat is important. bush pigs can never turn into a cover girl.

2. 第二你买既时候佢新唔新鲜好紧要, 曾经几靓既靓女都会有老既一日.
Second, freshness of the roast pork is as important. even cover girls grow old and they just won't be the same.

3. 第三当然系友伴, 同埋食者本身既心情, 如果同枱友伴唔系猪扒就系老女既话....... 烧肉就会(无耐地)变成全枱最好的.
Third, the companion is another factor. if all you're eating with are either bush pigs or old bush pigs..... unfortunately, the pork'd become the best.

 Recipe 咁到底呢个烧肉系点整架呢.

材料

五花腩肉　　600克
粗盐　　　　适量

腌烧肉料 :
绍兴酒　　　1/2 汤匙 (先将酒抹上)
幼盐　　　　2茶匙
糖　　　　　1/8茶匙
鸡粉　　　　1/4 茶匙
沙姜粉　　　1/4茶匙
五香粉　　　1/8 茶匙

Ingredients

Pork belly 　　600g
Rock salt　　  some

Seasonings :
Chinese cooking wine　　　1/2 tbsp (brush onto meat first)
table salt　　　　2 tsp
sugar　　　　　1/8 tsp
chicken stock　　　　1/4 tsp
Galanga Ginger Powder　　　1/4 tsp
5 spices powder　　　1/8 tsp

步骤
Procedures

1. 五花腩肉去毛, 飞水约3-5分钟 (飞水既意思系用水煮旧肉煮到的水表面有好多泡/渣, 而果的泡/渣就系污秽物, 就系要被洗出黎既野, 唔要既).
    Remove all the hair, boil the meat for 3-5 mins. the foam ending on the surface of the water is what you wanna get rid of. they stink.

2. 之后抹干椋水, 用叉、签或猪插系猪皮上面插好多孔, 越多越好, 否则个皮唔会爆沙, 食落口就唔够松脆.
    Dry the meat. punch LOTS of holes on the skin. this is the key of making the skin crispy. if there's no enough holes, it'll still be crunchy, but it won't be light and crispy as the authentic one.

3. 抹绍酒.
    brush chinese cooking wine on all the surfaces of the meat.

4. 抹其他腌烧肉料.
    then rub other seasonings on.

5. 吊起风干最少一个钟, 4-5个钟甚至吹过夜, 为每次都有统一既效果, 可以开座枱风扇直吹.
    hang the meat up for at least an hour to let it dry. can dry it for 4-5 hours or even overnight. for more unified results, you can use a desk fan.

6. 皮向天, 用锡纸包住四边肉, 锡纸要高过旧肉, 最好1吋左右, 可以放粗盐系皮表面用作吸水, 咁个皮会更脆, 如果旧肉够干的话, 盐唔会咁易渗入猪皮入面, 因为猪皮本身都好厚靭, 所以唔驶担心唔会过咸, 怕失手的话唔用盐都得.
    skin faces up. wrap the sides with al foil. the foil should be 1 inch taller than the meat. you can then put rock salt on top of the skin to absorb moisture. if the meat is dry enough, the salt should be absorbed into the meat. also the skin is normally too thick for salt to be absorbed. so you shouldn't have to worry about over salting it. but if you're really not confident, you can skip the salt.

7. 放入200度焗炉焗30分钟, 取出, 刮盐, 再焗15分钟, 或者直接焗45分钟.
    put it in the 200C oven and bake for 30 mins, take it out, scrape off the salt on the surface of the skin and bake for another 15 mins. or put it straight into the oven and bake for 45 mins.

 广东烧肉重点系个皮, 焗炉焗至中后段, 望入去应该会见到个皮不断爆沙, 爆得越多就越松脆, 如果你先前插孔唔够多的话就无呢个效果.
      The light and crispy skin is the essense of the Cantonese roast pork belly. the key to success is to punch LOTS of holes on the skin before you bake it. if you under do it, it won't come out the same.

猪插(杂货舖应该有)
Pork hole puncher(should be sold in asian grocery store)