欢送2018，今晚烤块*脆皮椒盐烧肉*来吃，
迎接2019的到来~
一次过用两公斤的半肥瘦花肉
做了咔嚓咔嚓诱人的*脆皮椒盐烧肉*
再搭配自制的新鲜辣椒，
满足远方到来的亲人和家人的味蕾！
这次的烧肉的味道是我要的口味，食谱来自~Beehoon Chua 小小厨房记
烧肉烘烤做法参考~冰の舌尖上的食谱
脆皮椒盐烧肉材料：
花肉 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 1/2茶匙
五香粉 1/2大匙
胡椒粉 1茶匙
鸡精粉 1/2茶匙
（将所有调味料放入搅拌机稍微打幼，备用）
烘烤材料：
白醋 1大匙
做法：
1.将花肉洗净，用厨房纸充份抹干水份， 在肉的部份切几刀以便腌制时更入味。
2.把打幼的调味料抹在肉的部份，充份按摩十五分钟。
3.用铝箔纸将花肉包上（除了皮部份）。皮的部份需露出以便存入冰箱风干。
4.放入冰箱上层冷藏3天。这方法可以让皮上的水份完全吸干，烘烤的时候皮才会卜卜脆。
5.待第4天，将花肉取出，室内回温。
6.将白醋涂在皮面上，拿掉铝箔纸，然后将肉放在铁架上，肉部份朝上，皮面下。
7.烤炉底部放个已铺上铝箔纸的烤盘，在烤肉时，多余的油脂会滴在烤盘上，不会直接弄脏烤箱。
8.预热烤炉，放入烤箱中层，以230摄氏烤25分钟。将花肉取出，这时将它反过来，皮面朝上，再送进烤箱上层，以200摄氏烤25~30分钟或至皮面完全烤脆（成金黄色泡泡）即可。
9.将烧肉取出，待凉后即可刮掉皮面烤焦（如果有）的部份，斩块上碟。
*烘烤的温度与时间只供参考
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辣椒沾酱材料：
红辣椒 10条，浸泡十分钟后，去籽洗净，切段
蒜头 1大颗，去依
文冬姜 1拇指大，去皮切碎
桔子汁 1茶匙
盐 适量
味精 少许
做法：
1.将以上材料用研钵了捣烂后加入桔子汁和调味料拌均匀即可。
Crispy Spiced Roasted Pork Ingredients：
2kg pork belly
2 pieces of aluminium foil
Seasoning：
1 1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 tablespoon of five spice powder
1 teaspoon of pepper
1/2 teaspoon of chicken powder
（blend all the seasoning in advanced）
Baking Ingredients：
1 tablespoon of vinegar
Method：
1.Wash & dry the pork belly with kitchen towel, slightly cut few cuts on the the pork meat,
2.Apply seasoning on the meat. Fully massage for 15 minutes.
3.Use a piece of aluminium foil to wrap and cover the meat part except skin part. The skin must expose out for easy to dry in the fridge.
4.Freeze in the fridge for 3 days. This method can easily make the skin texture more crispy after roasted.
5.Take out the meat from the fridge on 4th days, put it in the room temperature.
6.Spread some vinegar on the pork skin. Removed aluminium foil, put the meat on the roasting rack, the meat part facing top, the skin part facing down.
7.At the bottom of the oven, put a tray with foil paper. It may prevent the extra oil mess up the bottom of the oven during roasting.
8.Preheat oven, put in the meat on the second layer in the oven, roast for 25 minutes under 230 celsius. After 25 minutes, bring it out, flip the meat to bottom and the skin is facing up. Put it back to the top layer in the oven.Roast it again for 25~30 minutes under 200 celsius or until the skin golden brown.
9.Take out the roasted pork out and bring it to cool. srcathed out the charred part on the skin, sliced it and it is ready to serve with homemade chillies.
*Roasted time and temperature is for reference only.
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Homemade Chillies Ingredients：
10 red chillies, removed seed, washed & cut into section
1 big garlic, chopped
1 thumb Bentong ginger, removed skin & chopped
1 teaspoon of calamansi lime juice
pinch of salt & ajinomoto
Method：
1.Grinding all the ingredients until fine, add in seasoning and lime juice mix well.
