芋头焖猪肉 ~ Braised Taro with Pork Belly

 

 

食谱取自 ： Y3K @ 第77期

芋头焖猪肉

材料：
芋头  400g （ 去皮，切小粒）
花肉  200g （ 切块 ）
黑木耳  20g  （ 泡软）
蒜米 4 ~ 5瓣 （ 剁碎 ）
小葱头 2 ~ 3粒 （切片）
清水 1杯
盐适量
炸油适量

 

腌料 ：
五香粉 半茶匙
胡椒粉 半茶匙
盐 1茶匙
麻油1茶匙
绍兴酒 1汤匙
生抽  1汤匙
玉米粉 1汤匙

 

做法 ：
1．将花肉以腌料腌15分钟。

2．热适量的油，将芋头和花肉炸至金黄色，捞起待用。

                 

3．锅里留1汤匙的油，炒香葱头和蒜茸。

4．加入炸过的芋头，花肉和黑木耳炒均匀。

                 

5．注入清水煮滚盖好焖至芋头软，不断开盖检查水分是否有干，如必要加入些热水。

6．加入盐调味，即可享用。

 

Recipe source : Y3K @ No.77

 

Braised Taro with Pork Belly

Ingredients :

400g taro ( peeled and cubed )
200g pork belly ( cut into chunks )
20g black fungus ( soaked )
4 ~ 5 cloves garlic ( chopped )
1 cup water
salt to taste
oil for deep –frying

 

Marinade :

1/2tsp five spice powder
1/2tsp ground white pepper
1 tsp salt
1 tsp sesame oil
1 tbsp ShaoXing wine
1 tbsp light soy sauce
1 tbsp corn flour

 

Method :

1. Marinate porn belly for about 15 minutes.

2. Heat enough oil in wok , deep fry taro and pork belly until lightly browned .

3. Remove excess oil in the wok , leave about 1 tbsp oil , stir in shallots and garlic, fry until aroma is released .

4. Return taro and pork belly into the wok , add in black fungus . Stir to mix .

5. Add in water , bring to boil then let it simmer with cover until taro is softened . Check and stir a few times while simmering , add additional water ( use boiling water ) if necessary .

6. Add salt to taste . Serve with white rice .

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours.