这次参考小蚂蚁分享的食谱, 做法与步骤简单多了，
只是在调味料方面我做了少许更改~
烤的时候，满屋飘香，吸引了两个小瓜，直盯着烤炉，迫不及待想吃呢~
烤好待凉后，切开来时，直听到咔嚓咔嚓，真的很开心~
这次皮够脆，但是我忘了彻底的把铺在皮上的粗盐刮干净，偏咸点了~
经过两次尝试，得到的经验是~要皮够脆，皮就要够干，也得刺上洞洞。
材料：
花肉(我用三层肉）2公斤
铝箔纸 2张
调味料：
盐适量 （我大概用了 1 1/2茶匙，自己自行拿捏，不同牌子的盐巴咸度不一样）
糖适量
胡椒粉 1茶匙
五香粉 1茶匙
绍兴酒 2大匙
皮面材料：
粗盐 适量
醋 少许
1.把花肉洗干净，用干净的布抹干水份，然后切成两块，在肉的部份稍微割两刀以便更容易入味。
2.把调味料均匀抹在肉的部位，然后在皮上抹上少许醋。
3.用铝箔纸做包着已涂抹好的花肉，皮的表面露出，然后存入冰箱风干2~3天（我只存一天）
4.隔天要烘烤时取出。预热烤炉，在皮面铺上粗盐，以200C烤40分钟。
5.将烧肉取出，用刀子刮掉粗盐，再用竹签在皮上刺满小洞，用厨房吸油纸洗掉多余的油份，确皮面是干爽的。
6.将铝箔纸打开，将烧肉移到另一个已铺上铝箔纸的烤盘，再次放入烤箱里面烤以200C烤至皮面爆脆约30~40分钟。
7.待烧肉凉后，再次用刀子刮掉焦黑的部份，然后斩块就可以上桌了。搭配辣椒酱味道更佳。
Ingredients：
2kg Pork belly
2 pieces aluminium foils
Seasoning：
pinch of salt （I use 1 1/2 teaspoon）
1/2 teaspoon sugar
1 teaspoon pepper
1 teaspoon five spice powder
2 tablespoon Shao Xing wine
For the skin surface：
coarse salt
vinegar
1.Rinsing the pork belly with tape water. Pat dry with clean kitchen towel. Slightly cuts on the meat portion.
2.Throughly rub the seasoning mixture into the meat as well. Brush the vinegar on top of the pork skin.
3.Place a piece of aluminium foil on the baking tray, fold it up the sides around the pork belly so that it is become a rectangle box and the pork skin is remain expose.Chill in the refrigerator for 2~3 days. (I am just chilled it for a day)
4.In the next day take out the pork belly from the fridge. Preheat the oven, covered the pork skin with coarse salt and place it in the oven and roast for 40 minutes with 200 celsius.
5.Take out the pork from the oven, remove the coarse salt from the pork belly, scrape the skin by using a knife, poke the holes by using bamboo sticks, wipe out the oil on the skin. Make sure the pork skin is dry.
6.Unfold the foil, transfer the pork on another baking tray with a piece of aluminium foil on it. Place the pork into the oven again and roast it for another 30~40 minutes with 230 celsius.
7.Bring it to cool, scrape out the scorch part with knife, cut the roasted pork into pieces, and it is ready for served.
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