Crispy Roast Pork 脆皮烧肉

Ingredients:

• 1 kg pork belly
• A small amount of baking soda
• White vinegar (for brushing on the pork skin)
• Fine salt (as needed)

Marinade Ingredients:

• 25g Cooven Marinade Magic

Steps:

1. Clean the pork belly and pat it dry with kitchen paper towels.

2. Score the meat side of the pork belly lightly to help the marinade penetrate.

3.  Apply the marinade evenly onto the meat side of the pork belly, avoiding the skin.

4. Wrap the pork belly in aluminium foil, leaving the skin exposed and facing up.

5. Place the wrapped pork belly on the lower rack in the Cooven FoodEngine. Using “Dehydrate” mode, at 80°C, dehydrate the pork belly for 1 hour.

6. After 10 minutes of drying, gently apply a small amount of baking soda to the skin. Brush the skin evenly with white vinegar, then sprinkle some fine salt over the surface.

7. Continue drying the pork belly at 80°C for another 50 minutes.

8. Once the dehydrate process is complete, using “Air Crisp” mode, roast the pork belly at 230°C for 30 minutes, or until the skin becomes golden and crispy.

9. Remove the pork belly, let it cool slightly, then slice into pieces. Enjoy your perfectly crispy roast pork belly!

材料：

• 1 公斤 五花肉
• 少许 小苏打粉
• 适量 白醋（用于涂抹猪皮）
• 适量 细盐

腌制材料：

• 25克 Cooven 香烤粉

做法：

1. 将五花肉清洗干净并用厨房纸吸干水分。
2. 在五花肉面划几刀，让腌料更容易入味。
3. 将腌料均匀涂抹在五花肉的肉面上（避免涂到猪皮）
4. 用锡箔纸包裹五花肉，只露出猪皮，猪皮向上。
5. 将低烤架放入Cooven FoodEngine中，加入包裹好的五花肉，使用 “Dehydrate” 模式，以80度，风干1小时。
6. 风干过程10分钟后，在猪皮上轻轻涂抹少许小苏打粉。接着用刷子将醋均匀涂抹在猪皮表面，然后撒上一些细盐。
7. 继续以80度，风干50分钟。
8. 完成风干步骤后，使用 “Air Crisp” ，以230度，烘烤30分钟，直到猪皮金黄酥脆。
9. 取出烧肉，放凉后切块，即可享用！