產品）：
歐盟無激素五花肉皮（1KG）
準備時間： 5 分鐘/烹飪時間：90 分鐘/份量：4 份
原料：
1 份歐盟無激素五花肉皮（1 公斤）
1 湯匙 鹽 我用的是熏鹽
2 茶匙現磨黑胡椒粉
方法：
1. 將烤箱預熱至 220°C/430°F，並將烤架放入烤盤中。
2. 用非常鋒利的刀在五花肉的皮上划痕，注意不要切到肉。
3. 將五花肉的皮和肉用大量的鹽和胡椒調味。
4. 將五花肉放在烤架上，然後將烤盤放入烤箱。
5. 在 220°C/430°F 下烤肚皮 30 分鐘，然後將溫度調低至 160°C/320°F 並允許每 500 克（1 磅）再烤 25 分鐘，直到讀數為 62°C/145 °F 在肉類溫度計上。
6. 五花肉煮熟後，從烤箱中取出，蓋上錫箔紙，靜置至少 10 分鐘，最多 1 小時。
7. 待肚皮鬆弛後，切肉即可上桌。
如何準備椒鹽豬肚？
準備時間：
5分鐘
烹調時間：
1小時30分鐘
總耗時：
1小時35分鐘
供食用：
4人份
材料：
- 1 kg pork belly
- 1 tbsp salt I used smoked salt
- 2 tsp freshly cracked black pepper
製作說明：
- Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.
- Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
- Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.
- Place the pork belly on the wire rack and place the tray in the oven.
- Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.