其实这个烧肉是看到Sonia上了贴子后不久就做了，但是一直都没有机会贴上来。因为刚假期回来，医院又需要人，所以工作接二连三的接了下来，真的很忙，还没有时间开炉呢！乘机，快快把一些还没贴上的稿尽量堆出来吧！
在这里推荐一下，Sonia这个食谱的烧肉真的很好吃。 正如她的亲戚朋友说，好吃过外面卖的。如果不嫌麻烦的话，动手试试做看，皮脆肉嫩，很赞！我老公去Ubud，拒绝吃道地出名的Babi Guling，他说家里的烧肉已经很好吃了，外面的很肥不好。。哈哈！害我没有得去Ibu Oka吃道地得烧肉。
这里也和大家分享一些在Ubud的美食篇。接下来才去Jimbaran的美食，住宿，购物篇吧！我的手脚很慢，type又慢，load照片又慢，看人家上贴子很快，又可以写很多，真的很羡慕，我每次都是有心无力，很无奈！
脆皮烧肉／Crispy Roast Pork
1kg 五花腩肉
2大匙粗盐
腌料：
2大匙 蒜盐粉
1小匙五香粉
1小匙胡椒粉
Ingredients:
1kg pork belly (skin on)
2tbsp salt
Dry rub
2tsp garlic salt
1tsp five spice powder
1tsp ground white pepper
做法／Method：
1. Blanch the pork in a pot of boiling water for
5mins.
将水煮滚，将五花腩放入滚水内烧开五分钟。
2. Remove and wipe dry with paper towels.
将五花腩用吸油纸抹干。
3. Prick the skin all over with a sharp skewer (I
use a sterilized long nail to prick the pork skin). Then use a sharp knife to lightly score the skin.
用尖物将皮多处刺上 （我用新和消毒过的钢钉在肉皮上多处刺上，刺插得越密，烤出来的皮就会更脆)）。然后用利刀将表皮交叉画上几刀。
4. Massage the dry rub into the meat and rub the
salt on the skin.
把腌料抹在肉上，用盐抹在皮上。
6. Place pork on a wire rack, uncovered, place in
the fridge and let it dry out slowly overnight.
把腌好的肉放在烘盘架子上，放入冰箱内隔夜。 （不必用将肉盖著）。
7. Preheat the oven to 200C. Let the meat sit in
the room temperature for 20 minutes. Place the pork on a rack in a roasting pan, skin side up. Pour enough
water to fill the pan to just under the rack.
将肉从冰箱取出，放在温室内20分钟。烤炉预热200C. 将烤架放在烤盘内， 倒入水，（水位可以刚到烤架下）。
8. Roast for 25mins and then switch the oven from
bake to fan grill function, increasing the temperature to 230C. Grill until the
skin is evenly blistered and browned (around 50mins)
烘肉25分钟，然后把炉转至烧烤的功能，将温度提升至230C。 烤肉至皮脆。（大概50分钟）。
9. Remove to a wire rack to cool slightly. Cut
into long strips then slice and serve warm with caramel dressing.
将烤好的肉稍微冷却，把肉切片，可配搭酸甜酱食用。
酸甜酱／Caramel Dressing
材料／Ingredients:
110g 红糖
80ml 红酒醋
2 八角
250ml 鸡汤
1粒酸甘汁
110g brown sugar
80ml red wine
vinegar
2 star anise
250ml chicken
stock
iuice of 1 lime
做法／Method:
Place the brown
sugar, vinegar and star anise in a pan over low heat. Stirring to dissolve the
sugar. Simmer for 5 minutes, then add the chicken stock and simmer for 5 to 6
minutes until reduced by half. Add the lime juice and continue to reduce for
3-4 minutes until syrupy.
将所有材料除鸡汤和酸甘汁外用小火煮至糖溶解。小火继续煮5分钟 然后加入鸡汤。煮5－6分钟或汤汁减半。最后加入酸甘汁继续煮至汁料浓稠即可。
Cas Cades Restaurant @ Viceroy Bali
http://www.cascadesbali.com/en/home.php
Foie Gras (鹅肝）
Pan Seared French Duck Liver Exotic
Balinese Fruits Red Wine Grape Reduction
Passionfruit sorbet (serve before main)
Are You Game?
Cocoa Venison Braised Rabbit Pastie Port Reduced Quail Baby Toffee Apple Raspberry Gastrique Pumpkin Minted Pea Purees Potato Straw
Seared Lobster
Thai Spiced Sabayon Lime Spinach Sliced Potatoes Lobster Oil
~~~~~~~~~~~~~~~~~~~~~~Happy Anniversary~~~~~~~~~~~~~~~~~~~~
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LUNCH @ IBU RAI UBUD
http://www.iburai.com/
Nasi Lemak Duck Curry
Calamari Fritty
Better fried breaded calamari rings served with citrus ginger sauce and
tar-tar sauce
Tuna Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DINNER @BRIDGES UBUD
http://www.bridgesbali.com/
SEARED FOIE GRAS
RARE SEARED LAMB
FILLET MIGNON
这个也是送的，应该也是passion fruit sorbet吧！
这个是送的。。很惊喜叻！
POACHED PEAR
BERRY PASSION
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LUNCH @ MURNI'S WARUNG UBUD
http://www.murnis.com/warung/warung.htm
饭都要“cup”到这样美meh？
我的最爱－田鸡
Murni‘s Warung 的award winning -豆酱鱼
