Crispy Pork Belly with Fake Apple Jam Glaze 偽蘋果醬脆皮燒腩仔

Crispy Pork Belly with Fake Apple Jam Glaze 偽蘋果醬脆皮燒腩仔

Glaze Drizzle Close-up

脆皮燜腩仔，配埋我哋特製嘅 偽蘋果醬 酸甜 balance 醬汁，皮脆肉嫩，一啖咬落去咔嚓一聲，完全零罪惡感！

材料

4人份

  • 帶皮五花腩 800g
  • 4 湯匙 偽蘋果醬
  • 1 湯匙 蘋果醋
  • 1 湯匙 生抽 / 椰子氨基酸
  • 1 茶匙 五香粉
  • 1 茶匙 蒜粉
  • ½ 茶匙 白胡椒粉
  • 1 茶匙 幼海鹽（用於豬皮）
  • 1 茶匙 梳打粉（用於豬皮）

做法

第一步 用刀𠝹個皮＋風乾

首先將塊五花腩徹底印乾水分。喺豬皮表面輕輕𠝹格仔紋（記得唔好切到入肉呀）。將梳打粉同幼海鹽均勻咁搽入豬皮，直接放入雪櫃、唔使遮蓋，風乾最少 4 個鐘頭，最好就擺過夜。呢步係令到塊皮化皮、爆脆嘅關鍵！

第二步 醃肉

將五香粉、蒜粉、白胡椒粉、生抽，同埋 2 湯匙嘅偽蘋果醬攪勻。將呢兜醃料搽晒落肉嗰面（記住！千萬唔好整到塊豬皮）。擺埋一邊醃佢最少 1 鐘頭。

第三步 入爐

焗爐預熱到 220°C（行風扇模式）。將五花腩豬皮朝上放喺焗架。先用 220°C 焗 25 分鐘，焗到塊皮開始起晒砂、爆脆。之後調低到 180°C 繼續焗多 35–40 分鐘，直到入面熟透。

第四步 整醬汁

起爐之後等豬腩仔 Rest（靜置）緊嘅時候，將剩返嗰 2 湯匙偽蘋果醬同蘋果醋倒落細鍋，用慢火一路熱一路攪拌。自己試一試味，跟喜好再 fine tune。

第五步 靜置、切件同上碟

擺 20分鐘左右就可以切件。可以將暖烘烘嘅偽蘋果醬直接淋上面，或者擺喺側邊當 dipping sauce。呢隻偽蘋果醬嘅酸甜果香，完美中和晒豬腩肉嘅油膩感！

營養參考（每份）

  • 卡路里: ~520 kcal
  • 淨碳水: ~2g
  • 蛋白質: ~32g
  • 脂肪: ~42g

小貼士

  • 塊豬皮風乾得愈耐就會愈脆，擺過夜就最無敵。
  • 臨尾如果覺得塊皮唔夠爆、唔夠脆？可以開純上火（Broil/Grill功能）逼佢 5-8 分鐘，但個人一定要企喺爐前面𥄫實，如果唔係好易變炭！
  • 我哋呢隻偽蘋果醬係用合掌瓜加阿洛酮糖（Allulose）整嘅，焦糖化效果一流之餘，仲完全唔會驚 blood sugar 飆升！

Crispy Pork Belly Hero Shot

A keto-friendly showstopper, crackling crispy skin, juicy pork belly, and a sticky sweet & tart glaze made with our Fake Apple Jam. Zero guilt, maximum flavour.

Ingredients

Serves 4

  • 800g pork belly, skin-on
  • 4 tbsp Fake Apple Jam
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce or coconut aminos
  • 1 tsp five-spice powder
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • 1 tsp fine sea salt (for the skin)
  • 1 tsp baking soda (for the skin)

Method

Step 1 Score & Dry the Skin

Pat the pork belly completely dry. Score the skin in a crosshatch pattern (don't cut into the meat). Rub the skin with baking soda and fine salt, then leave uncovered in the fridge for at least 4 hours, or overnight. This is the secret to a proper crackle.

Step 2 Season the Meat

Mix the five-spice, garlic powder, white pepper, soy sauce, and 2 tbsp of Fake Apple Jam together. Rub this marinade all over the meat side (not the skin). Leave to marinate for at least 1 hour.

Step 3 Roast

Preheat oven to 220°C (fan/convection). Place the pork belly skin-side up on a wire rack over a roasting tray. Roast for 25 minutes until the skin starts to blister and crackle. Reduce heat to 180°C and roast for a further 35–40 minutes until the meat is cooked through.

Step 4 Make the Glaze

While the pork rests, warm the remaining 2 tbsp of Fake Apple Jam with the apple cider vinegar in a small saucepan over low heat. Stir until combined into a glossy glaze. Taste and adjust seasoning.

Step 5 Rest, Slice & Serve

Rest the pork belly for 20 minutes before slicing. Drizzle the warm Fake Apple Jam glaze over the sliced pork, or serve it on the side for dipping. The sweet-tart notes cut right through the richness of the pork.

Macros (approx. per serving)

  • Calories: ~520 kcal
  • Net Carbs: ~2g
  • Protein: ~32g
  • Fat: ~42g

Tips

  • The longer you dry the skin in the fridge, the better the crackle. Overnight is ideal.
  • If the skin isn't crackling enough, blast it under the grill/broiler for 5-8 minutes at the end, watch it closely!
  • Fake Apple Jam is made from chayote and sweetened with allulose, it caramelises beautifully without spiking blood sugar.

Flat Lay Overhead

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