♡香酥五花肉 Crispy Pork Belly with Cajun Spice♡

简单五花肉料理，
*香酥五花肉*

采用美國紐奧良綜合香料粉New Orleans Cajun Spices
腌制隔夜，再沾上炸粉炸至酥脆，
咔嚓咔嚓停不了口！

材料：
五花肉 1条 约300克，洗净沥干水后切小块

蛋白 1个
炸鸡粉 1饭碗

调味料：
美國紐奧良綜合香料粉New Orleans Cajun Spices 1大匙

胡椒粉 少许
灯笼椒粉 Paprika 1茶匙
鸡精粉 1/2 茶匙
盐 1/2茶匙

做法：
1.将五花肉与调味料一起混合后，存入冰箱腌制3个小时或隔夜。

2.要炸之前将五花肉取出，加入蛋白混合均匀。
3.锅内倒入适量的油。大火热油，将五花肉沾上炸鸡粉。待油热后，将沾上炸粉的五花肉放入锅内，将火调至中小火，慢慢炸至金黄色，捞起。
4.再将火开大，将五花肉重新倒入，快速翻炸10秒钟即可捞起，沥干上碟。

Ingredients:
300g of pork belly, washed & drained, cut into small pieces
1 egg white
1 bowl of fried chicken flour

Seasoning：
1 tablespoon New Orleans Cajun Spices
dash of pepper
1 teaspoon of Paprika
1/2 teaspoon of chicken powder
1/2 teaspoon of salt

Method：
1.Marinate pork belly with all the seasoning, mix well & chill for at least 3 hours or over night for a         better taste.
2.Mix the marinated pork belly with egg white.
3.Preheat adequate of oil under high heat, coated the pork belly with frid chicken flour. Once the oil         is hot, fried the pork belly under medium low heat until the pork belly golden brown, ladle out.
4.Reheat the oil again under high heat, fried the pork belly for about 10 seconds. Laddle out &                 drained. Transfer to a plate.