Wednesday, 19 February 2014

猪扒包 ~ Pork Chop bun







食谱取自 名食谱, 77

猪扒包

材料:
4 迷你法式面包/餐包
100g 洋葱 (切丝
350g 猪扒肉

 
腌料:
 1/2小匙
  1/2小匙
麻油  1小匙
胡椒粉  1/4小匙
鸡精粉  1/2小匙
蒜茸 1/2大匙
姜汁 1/2大匙
白米酒  1/2大匙
苏打粉   1/4小匙
清水  1大匙

做法
1.猪扒洗净后抹干水分,用松肉器或刀背把猪扒拍松,备用。

2.将猪扒加入所有腌料拌均匀,放置腌30分钟。

3.平底镬里烧热适量食油,放入腌好之猪扒,以中火煎熟至两面金黄色,盛起,沥干油分,待用。

4.把洋葱马上加入镬里以大火翻炒片刻至香浓及软化,盛起。

5.把包子打开,放入少许洋葱,排上猪扒;再加入洋葱,即可食用。



Recipe source : Famous Cuisine @ No.77

Pork Chop bun

Ingredients :
4 nos mini French bread
100g big onion ( shredded )
350g pork chop
 
Marinade :
1/2tsp salt
1/2tsp sugar
1tsp sesame oil
1/2tsp chicken stock powder
1/2tbsp chopped garlic
1tbsp ginger juice
1/2tbsp Chinese rice wine
1/4tsp bicarbonate of soda

Method :
1. Rinse pork chop and pat-dry , tenderize the pork chop with a mallet or the back of knife , set aside .

2. Season the pork chop with marinade  , marinate for 30 minutes .

3. Shallow-fry marinated pork chop in a preheated sauce pan with some cooking oil over medium high heat until cooked and golden in colour . Dish out , drain and set aside .

4. In a same pan , put big onion , stir-fry over high heat unti; aromatic and soften , dish up .

5. Cut bread into half , put in pork chop and big onion . Serve at once .



 
I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by  Annie of Annielicious Food .

 
 
And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours.