啤酒烤香脆五花肉
慢火烤制的五花肉，搭配蒜、百里香和啤酒增汁，表皮金黄酥脆。
- 烹饪时间
- 1 小时 45 分钟
- 份量
- 662 kcal
- 材料
- ≈ $1.17
- 蛋白质
- 12 g
材料
- 1 Pork belly包装 600 克 约等于 $4.50 121 克
- 2 Salt 2 克
- 3 Cumin 1 克
- 4 Garlic≈ $10.00 每千克 4 克
- 5 Lager beer包装 500 毫升 约等于 $2.00 55 毫升
- 6 Ground black pepper 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
在五花肉皮上划出菱形切口，不切到肉。
用盐、胡椒、百里香和捣碎的蒜瓣均匀腌制肉。
将五花肉皮朝上放入烤盘，底部倒入啤酒。
以170°C烤制70分钟，不时用周围的肉汁刷肉。
提高温度至220°C，再烤15–20分钟，直到皮变金黄酥脆。
让肉静置10分钟，切成厚片。
小贴士
- 为什么这样做
- Score the skin in a diamond pattern so it doesn't curl while baking and browns evenly. If you cut into the meat, the juice will run out and the crackling won't be crisp.
- 可替换食材
- Replace the beer with 55 ml of light dry white wine or 55 ml of water with 1 tsp of vinegar. You can replace the garlic with 1 tsp of garlic powder, but the flavor will be weaker.
- 常见错误
- If the crackling isn't crisp, the temperature at the end was below 200 °C or the belly didn't rest after baking. It will be soft and moist.
- 保存与加热
- Keep for 3 days in the fridge and reheat in the oven at 160 °C for 20 minutes with a spoonful of water in the dish. Don't freeze, the meat will turn dry.
- 搭配建议
- Serve with mashed potatoes and pickled cucumbers for a festive dinner or a family lunch.
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