| -Pork Belly with Skin : | 1.3-1.5kg |
| (Tips:
Choose thinner Pork Belly, otherwise,need to take longer time to absorb
the favour. And need to use longer time and slower fire for meat side) | |
| -Coarse Salt : | 2tbsp |
| (Tips:
Coarse Salt is used to remove water from pork skin, keep oil and even
temperature for more crackly skin. And Coarse Salt is not salty as table
salt.) | |
| -Mei Kuei Lu Chiew | 1tsp |
| Marinade (A) | |
| -Salt | 2tsp |
| -Suger | 2tsp |
| -Chinese Ginger Power | 1/2 tsp |
| -Five Spice Power | 1/2tsp |
| -Garlic, Slightly Crushed | 3 Cloves |
****For Full Recipe, Please go to the website
http://letscookchinesefood.com/?p=35****
No comments:
Post a Comment