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脆皮燒肉





食材:

帶皮三層豬肉 隨意
海鹽 適量

做法:

1,為了方便放冰箱醃存,Mia特意將肉塊切的和容器一樣大。以適量海鹽塗抹在肉上後 (皮的部分不塗),肉塊放進容器裡置於冰箱冷藏醃漬。利用冰箱的低溫讓脂肪組織變硬,而且蒸發掉豬皮上多餘的水分以利插洞。 密密麻麻的在豬皮上插上針孔 (深度要穿破豬皮到達白色脂肪的位置)。 醃漬入味後。把豬皮也抹上海鹽。

2,將肉塊取出。200度C 烤箱烤 35分完成。 (Mia不喜歡弄得油油的,所以在烤盤上墊上烘焙紙收集滴落的豬油,出爐稍冷卻後再用廚房紙巾將肉塊底部多餘的油脂吸掉。不喜歡肉泡到油的捧油可以拿架子墊高 !)

3,稍放冷就可以切開擺盤了! 記得切的時候要放豬皮在下比較好下刀喔!

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