Monday, 30 December 2013

椰汁红烧肉 ~ Braised Pork Belly with coconut cream




 


 
 
食谱取自 新新饮食 , 83
 

椰汁红烧肉

材料:
700g 花肉,切厚块
2杯炸油
6粒葱头仔,去皮,切片
4瓣蒜头,去皮,切片
1粒八角
3cm桂皮

腌料:
  1/2小匙
少许胡椒粉
1大匙粟粉

 
调味料:
1大匙生抽
1小匙黑酱油
1小匙糖
500ml
椰浆  100ml


做法

1.花肉加入腌料拌匀,放入热游炸至金黄色,捞起沥干油分。

2.留2大匙油爆香葱头仔和蒜头,加入猪肉和调味料煮滚。

3.转小火继续焖煮40分钟,即可上碟享用。

 

Recipe source : YumYum @ No.83

Braised Pork Belly with coconut cream

Ingredients :
700g pork belly , sliced thickly
2 cups oil for deep-frying
6 shallots , peeled and sliced
4 cloves garlic, peeled and sliced
1 star anise
3cm cinnamon stick

 
Marinade :
1/2tsp salt
dash of pepper
1tbsp cornstarch

Seasoning :
1tbsp light soy sauce
1tsp dark soy sauce
1tsp sugar
500ml water
100ml coconut milk

Method :

1. Combine pork belly with marinade and mix well . Deep-fry in hot oil until golden brown . Dish and drain .

2. Leave 2tbsp oil in wok , sauté shallots and garlic until aromatic . Add pork belly , seasoning and bring to boil .

3. Lower the heat and simmer for 40minutes . Dish up and serve .