Monday, 23 September 2013

酥口肉 ~ Crispy pork belly



 


 
 
 
 
食谱取自 新新饮食  @ 第86期 ,pg 9

酥口肉

材料:
花肉  600g , 切粗条
炸油  2

 
腌料:
1大匙疯柑叶碎
1大匙蒜泥
5条指天椒 ,切碎
1小匙盐
1小匙生抽
1小匙糖

 
炸面糊
3大匙面粉
1大匙粘米粉
1大匙粟粉
2大匙油
5大匙水

 
做法

1.花肉加入腌料拌匀,腌30分钟或隔夜。

2.面糊料放入大碗中拌匀。

3.烧热炸油,花肉沾上面糊放入炸至金黄色,捞起沥干油,即可享用。

 
Recipe source : YumYum @ 86 , pg 9

 
Crispy pork belly

Ingredients :
600g pork belly ,cut into thick strips
2 cups oil for deep-frying

Marinade :
1 tbsp chopped kaffir lime leaves
1 tbsp minced garlic
5 chilli padi , chopped
1 tsp salt
1 tsp light soy sauce
1 tsp sugar
 

Batter :
2 tbsp plain flour
1 tbsp rice flour
1 tbsp cornstarch
2 tbsp oil
5 tbsp water

 
Method :

1. Mix pork belly with marinade and marinate for 30 minutes or overnight .

2. Put batter ingredients into a mixing bowl and stir well .

3. Heat up oil for deep-frying, coat pork belly in the batter and deep-frying until golden brown . Dish and drain . Serve .