脆脆的烧猪肉Crispy Chinese Roasted Pork

我上司在某个网页看到的 (摘自于penangfaces.chanlilian)。所以我放上来，给爱好煮吃的朋友们看一看
My supervisor found it on a website. (quote from penangfaces.chanlilian). Therefore I post up to share with friends who like to cook as well ^^

方法：
(Method):
1) 用Oven他个十分钟
(Heat for 10 minutes)
2) 把猪肉拿出来，然后用针将猪皮刺满小小的洞
(Take out and poke the skin)
3) 把猪肉放回去，再烤一个钟头
(Put back and roast for one hour)
4) 切除掉硬皮
(Cut off the hardened skin)
5) 将猪肉调味，然后植入冰柜两个钟头以确保猪肉内部冷却
(Season the meat and keep in fridge for two hours so that the inner part is cold)
6) 放回去Oven,用最热的温度来烤它
(Put back into the oven at the highest heat)
7) 将猪肉烤至有点烧焦状！这是他的特别之处，也就是皮呈现有点黑色。
(Roast till the skin burned! This is the unique part. The skin turned black)
8) 把焦状的外层皮去处掉。然后你就会看到脆脆的一层皮勒！
(Then, scrapped off the blackened part to get the crispy skin)