Monday, 17 March 2014

芋头焖猪肉 ~ Braised Taro with Pork Belly


 


 
食谱取自 Y3K @ 77

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 剁碎
小葱头 2 ~ 3 (切片)
清水 1
盐适量
炸油适量

 
腌料
五香粉 半茶匙
胡椒粉 半茶匙
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.