菜谱是从搬运过来的， 试了几次，零失败， 简单易操作。
每个烤箱的脾性不同，大家要自己调试一下时间和温度，我家烤箱相对温度高，我用的温度会低一些，时间短一些
用料
| 带皮五花肉/猪肩肉 | 2kg |
| 大蒜粉 | 2 茶匙 |
| 食用油 | 少许 |
| 盐 | 少许克 |
零失败脆皮烧肉- 烤箱版的做法
Remove all plastic wrap from the pork. Lay it out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
把猪肉平放在托盘里，外皮朝上，不盖盖子。 在冰箱中完全干燥至少 1 小时，如果时间允许，可以放置过夜。Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
烤前将猪肉从冰箱中取出 1-2 小时，使其达到室温。Preheat oven to 460°F (240°C).
烤箱预热至460°F (240°C).Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
使用锋利的刀以 1 英寸的间隔在外皮上划痕。 用纸巾彻底擦干皮肤。Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
把猪皮朝下，将大蒜粉和约 1 茶匙盐揉入下面的肉中。 将食用油淋在猪皮和肉上，用手指揉搓以获得最佳效果（如果需要更多油，请添加更多）。 用大量海盐（约 1 汤匙）调味外皮。Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles. Reduce temperature to 350°F (180°C) and continue roasting for 1 - 1 1/2 hours, depending on how well done you like your roast.
将猪肉转移到烤盘中，烤 50 分钟，或直到外皮爆裂。 将温度降至 350°F (180°C) 并继续烘烤 1- 1.5小时，具体取决于烤箱的温度。
我的烤箱温度比较高，一般30分钟皮就爆裂了，再用180°烤30-40分钟就够了Increase the oven temperature back up to 440°F (230°C). Roast for 10 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through.
(To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 160°F (71°C).
将烤箱温度回升至 440°F (230°C)。 烤 10 分钟，直到外皮变成令人惊叹的金色噼啪声，猪肉煮熟。
（要检查猪肉是否煮熟，用刀刺穿肉最厚的部分。如果汁液清澈，则猪肉已煮熟。或者，当温度计显示 160°F（71°C）时，猪肉已煮熟。
（一般这一步我都省略，😁😃😃）Remove from the oven and allow to rest for 15 minutes before carving.
从烤箱中取出，静置 15 分钟，切开，上桌。
小贴士
how long does it take to roast pork?
To get that crackle you see in the images, we first blast it with high heat for 45-50 minutes. The crackle will bubble and crackle up in that time. The heat is then reduced to allow time to cook the meat underneath (about an hour depending on how well done you prefer your pork. We like ours at exactly one hour).
After that, we blast it again for an additional 10 minutes to get it the same golden colour you see here.
We don’t use a wire rack to roast our pork because we prefer the juices of the meat to absorb back into the pork while roasting for juicier, tender and flavourful meat.
我们不使用烤架来烤猪肉，因为我们更喜欢在烤肉时让肉汁吸收回猪肉中，以获得更多汁、嫩滑和美味的肉。