- September 11, 2000 at 1:42 am #121749
I bought 4 lbs side pork yesterday. I want to bake 燒肉。 Does anyone has the recipe?
- September 12, 2000 at 3:18 pm #70296
I got this recipe but never try it out. It sounds pretty good. Hope this is the recipe that you\’ve been looking for. Let me know how it turns out.Have fun in cooking!
ROAST BELLY OF PORK
In special Cantonese establishments, a whole pig is roasted to a rich red colour in a specially built oven. A similar effect can be achieved at
home using a piece of pork from the middle section of belly, with the skin or rind left on. Never score the skin and never use pork which has
been frozen as the skin will not crisp up to form the distinctive crackling of the dish.
1.4kg (3 lb) belly pork in one piece, without spareribs
about 2.5ml (
- September 13, 2000 at 1:15 am #82262
- September 13, 2000 at 5:26 pm #82266
1.4 公斤腩肉 (一塊過, 沒有排骨)
約 2.5 毫升鹽
10 毫升紅色素 (可免)
- September 13, 2000 at 5:34 pm #82267
忘記: 腩肉不要用雪過的, 否則皮不脆。
- September 14, 2000 at 9:39 am #82268
<marquee><font size=4><font color=blue>秒</FONT><font size=2><font color=blue>秒</font><font size=4><font color=blue>鐘</font><font size=2><font color=blue>歡</font><font size=4><font color=blue>聚</font><font size=2><font color=blue>歡<font size=4><font color=blue>笑</font color=blue></font></marquee>
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