tag:blogger.com,1999:blog-1856666867641833157.post7373480203375779013..comments2024-03-02T05:21:02.779+13:00Comments on Yin's homemade 盈盈巧手: Crispy roasted pork belly (脆皮烧肉)Unknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1856666867641833157.post-63694659265892603522014-08-12T18:07:12.745+12:002014-08-12T18:07:12.745+12:00Hi Lee:
Welcome and thanks for comment.
Lengkuas i...Hi Lee:<br />Welcome and thanks for comment.<br />Lengkuas in English is galangal, in Chinese this ginger is 南姜 might be different type of ginger. Anyway, this powder is optional. <br />Frankly, in Malaysia I can't locate this powder hence, I omitted it. However, for replacement you can try to powder some ginger and mix in, but I just do without it. Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-79306779629122250692014-08-12T15:25:21.976+12:002014-08-12T15:25:21.976+12:00Hi, may i know what is sand ginger powder? Is it c...Hi, may i know what is sand ginger powder? Is it called 'lengkuas' in Malay? Can i omit if couldn't find or is there any substitute? Thanks.Anonymoushttps://www.blogger.com/profile/01224777554870622308noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-24938623038774546062014-05-17T23:13:14.192+12:002014-05-17T23:13:14.192+12:00Hi there:
Thanks for the cutting tips, much apprec...Hi there:<br />Thanks for the cutting tips, much appreciated. Yes, hubby did that too. Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-53983322439796468832014-05-16T20:39:54.441+12:002014-05-16T20:39:54.441+12:00Very nice, I love roast belly and this is almost a...Very nice, I love roast belly and this is almost as good as restaurant quality<br /><br />Quick tip: To cut the belly evenly put the belly upside down (rind down) and use a meat cleaver. It makes cutting much easier.<br /><br />If you do it rind up then the rind sometimes comes off the meat and spoils it<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-60652489134542220592014-05-16T00:48:43.999+12:002014-05-16T00:48:43.999+12:00Hi Alan:
Well, if follow Chinese translation it re...Hi Alan:<br />Well, if follow Chinese translation it regards as pork tenderloin. Yes, I suppose you can try with pork loin. <br />As long as no fat and soft part of the pork meat can be a good option to try. Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-7184341461134584872014-05-15T12:54:17.450+12:002014-05-15T12:54:17.450+12:00Hi Yin,
Ok, thanks! I got it!
Also, I was readi...Hi Yin,<br /><br />Ok, thanks! I got it!<br /><br />Also, I was reading your Cha Siu Pau recipe, which is my wife's favorite. It calls for Pork Scotch Fillets. Do you know if this is this what we call pork loin in the US?Alannoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-43108508456952549942014-05-14T19:37:52.079+12:002014-05-14T19:37:52.079+12:00Dear Alan:
Thanks for dropping by.
Yes, you are r...Dear Alan:<br />Thanks for dropping by. <br />Yes, you are right. The 1 inch was illustrated in the recipe but I wasn't able to find the coarse salt which has larger grain and this might result thicker layer if using these type of salt. <br />The photo was my very 1st attemp, that time I had only that much of salt in hand so I just layer on it. However, after so many attempts that I had with this fool prof recipe. I reckon you may not need to have exactly 1 inch of layer of salt, as long as the skin was fully cover by a layer of salt it was sufficient. <br />I will amend the recipe accordingly. Thanks for highligting it. <br />I hope you try out and got a great success too!<br />Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-19951851601878277352014-05-14T07:16:36.626+12:002014-05-14T07:16:36.626+12:00Hi Yin,
You made reddit! Congrats!
In your reci...Hi Yin,<br /><br />You made reddit! Congrats!<br /><br />In your recipe, you say: "Coat at least 1 inch thickness of coarse salt on the rind, this to make the water at the rind surface to evaporate to achieve crispy skin effect."<br /><br />But looking at the picture, it looks like a small layer of salt is over the pork. A one inch thickness of salt would fill up the foil to the top. Is that really what you meant?Alannoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-10802968078714102532014-02-04T23:00:46.684+13:002014-02-04T23:00:46.684+13:00Hi,
Thanks for liking the recipe and had a success...Hi,<br />Thanks for liking the recipe and had a successful try out.<br /><br />Saw your photo album, the pork belly really looking great! <br />Mouth watering by just looking at it! You choose the right combination of pork belly, layer of fat and lean meat just nice. <br /><br /> Happy new year to you too, Gong Xi Fa Chai!Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-29756818951967159162014-02-02T20:49:41.451+13:002014-02-02T20:49:41.451+13:00hullo i did this tonight...and it was amazing!!!! ...hullo i did this tonight...and it was amazing!!!! thank you so much :)<br /><br />http://imgur.com/a/ufzbR#0<br /><br />is the album of the dinner i cooked. happy new year! :)Raphael Tranhttps://www.blogger.com/profile/06094264686253185300noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-16027948415056315172012-10-25T13:56:52.496+13:002012-10-25T13:56:52.496+13:00Hi:
Yes, the meat is marinated before placing into...Hi:<br />Yes, the meat is marinated before placing into the fridge. The traditional way is hanging outside to air dry. But to speed up and avoid the flies etc much easier now to air dry in fridge. I used to place uncovered overnight, so far not noticed any meat smell. Or I'm not so sensitive in such meat smell. :-)Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-26639363664796669122012-10-25T06:18:20.395+13:002012-10-25T06:18:20.395+13:00Hai, may i know that your meaning of " leave ...Hai, may i know that your meaning of " leave in the fridge for days until you wish to bake". Is it marinate, then put in the fridge uncover for days? Then will the fridge has the meat smell?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-43207347295242950342012-10-17T18:22:20.259+13:002012-10-17T18:22:20.259+13:00追食富迪
食谱收下了,希望你做出成功!请记得分享你的成果。
追食富迪<br />食谱收下了,希望你做出成功!请记得分享你的成果。<br />Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-74364319693293952982012-10-17T14:02:12.723+13:002012-10-17T14:02:12.723+13:00我最喜欢吃烧肉了。妳的食谱,我收下啦!谢谢!:)我最喜欢吃烧肉了。妳的食谱,我收下啦!谢谢!:)“追食富迪”https://www.blogger.com/profile/05366980721620039690noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-14173846057079086452012-01-10T13:57:24.138+13:002012-01-10T13:57:24.138+13:00Hi:
Yes, I think I know who you are, I had met all...Hi:<br />Yes, I think I know who you are, I had met all 3 of your sisters but not you yet, next round when you are back can arrange to meet up with your sisters too :-)<br /><br />So glad to know your trying turn out great! Good start. Soon, your hb will no longer yarning for outside roaster pork anymore :-P<br /><br />Thanks again for your condolence. BTW, you can add me in FB via your sister FB friends.yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-72761734230233753422012-01-10T03:36:08.939+13:002012-01-10T03:36:08.939+13:00Hello Ying,
My third sis and eldest brother in law...Hello Ying,<br />My third sis and eldest brother in law worked with Goi in the same company. I'm the one living in US now.<br />I cooked the roast pork using your method.. It turns out very well. Finally, my skeptical husband was content..<br />Thanks.<br />Sorry to hear about your mom. Hope you always have faith and find comfort in Thy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-57515099772382819882011-03-24T12:59:07.507+13:002011-03-24T12:59:07.507+13:00谢谢你.我一定会再试的.谢谢你.我一定会再试的.shangnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-48343804497503474342011-03-24T12:11:03.345+13:002011-03-24T12:11:03.345+13:00Shang:
很高兴你有试做来吃,有好的开始。
以下的细节可能会影响你做的皮不怎么脆:
皮脆重要步骤...Shang:<br />很高兴你有试做来吃,有好的开始。<br />以下的细节可能会影响你做的皮不怎么脆:<br />皮脆重要步骤:<br />1)猪皮表面洞剌少会影响皮脆,用力点剌越多越好小孔越细密最后烤好的烧肉表面才会酥化,看起来像蜂窝状,但是不可用力过大将肉皮戳烂。<br />2)更改焗式变烤式时把烤盘放较高的架上烤,通常我的经验,皮会在最后5分钟噼里啪啦的一粒一粒的爆起来了,假如皮表面没爆那皮就不会脆。<br /><br />皮有点咸:<br />1)记住腌料只涂抹在肉上,皮是不用腌的,你可抹上绍兴酒在皮上才放进冰箱风干。<br />2)焗50分钟后记得将粗盐起走,皮咸可能盐没全部起走。<br />3)可把掩盖的盐份量减少。<br />多做几次就可掌握技巧, 加油啦!Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-75682851769288769922011-03-23T18:53:33.694+13:002011-03-23T18:53:33.694+13:00谢谢你,其实我昨天已经做来吃了,味道很好,家人赞不绝口,只是皮不怎么脆和有点咸.请问是什么问题呢?应...谢谢你,其实我昨天已经做来吃了,味道很好,家人赞不绝口,只是皮不怎么脆和有点咸.请问是什么问题呢?应该要怎么做.谢谢.shangnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-40870873538605485622011-03-22T19:22:18.826+13:002011-03-22T19:22:18.826+13:00Shang:
你只要用猪插刺猪皮表面,不用刺进去。只要猪皮表面有很多洞洞就可以了。希望你成功!谢谢你...Shang:<br />你只要用猪插刺猪皮表面,不用刺进去。只要猪皮表面有很多洞洞就可以了。希望你成功!谢谢你的来访。Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-62752533430114633152011-03-22T15:41:06.150+13:002011-03-22T15:41:06.150+13:00哈咯.我想问一下,你说猪皮要用猪插.只是刺表面吗?还是要刺入它的油?(我刺不进)谢谢.哈咯.我想问一下,你说猪皮要用猪插.只是刺表面吗?还是要刺入它的油?(我刺不进)谢谢.shangnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-65001257870013588362010-12-30T15:40:28.023+13:002010-12-30T15:40:28.023+13:00HI Yin,
Thanks for the advise. I used the recipe ...HI Yin,<br /><br />Thanks for the advise. I used the recipe from other website previously. I'll try yours next time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-85605619353782213282010-12-28T23:53:20.673+13:002010-12-28T23:53:20.673+13:00Hi anonymous:
Thanks for trying out the recipe. Yo...Hi anonymous:<br />Thanks for trying out the recipe. You didn't mention in detail how you bake the pork belly so I just can anwswer in general. <br /><br />If you baked openly, then the meat is tend to be drier. The foil help to keep the pork juice and moist the pork while baking.<br /><br />On the other hand, if you use lean pork belly then it will also causing drier meat. Best to follow the recipe to get a crispy pork belly.Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-62406452556459201572010-12-28T19:49:04.780+13:002010-12-28T19:49:04.780+13:00I've tried to make roasted pork belly last mon...I've tried to make roasted pork belly last month. The skin came out crispy, however, the meat is just too dry. It is because I didn't wrap the meat with foil paper while baking?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-50053370462077388982010-11-07T13:43:39.075+13:002010-11-07T13:43:39.075+13:00Food language
Thanks for dropping by. Hope you giv...Food language<br />Thanks for dropping by. Hope you give it a try and do update me . :-PYinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.com