Thursday, 24 April 2014

橙汁猪排 ~ Pork Chop with Orange Sauce







取自:米桶

橙汁豬排

材料:
里肌肉4  1公分厚

醃料:
橙汁  2大匙
君度橙酒  1小匙 ( 或用米酒)
酱油  1/2小匙
   1/8小匙
   1/4小匙
胡椒粉少許
太白粉  1小匙

 
橙汁酱材料:
香橙   2 ~ 4個或鲜橙汁180ml 
新鲜柠檬汁  1大匙
君度橙酒   1大匙 ( 可省略)
   1大匙
盐適量
太白粉  2小匙( 1大匙水勾芡 )

 
做法:
1. 将里肌肉洗净用廚房纸巾擦干,再用刀把外围的肉筋切段。再用肉槌拍成厚约0.5公分的片状。( 切段肉筋,煎時边缘才不会捲曲紧缩。槌打的作用是将肉筋打断,使肉質放送变软,煎熟后较软嫩.家中若无肉槌,可用擀面棍、酒瓶替代,或是用刀背轻拍

2. 再加入醃料,抓拌至水份被肉完全吸收,再静置醃约至少30分钟。

3. 烧热平底锅,放入猪排。把两面煎至熟。

4. 猪排煎好后,以原锅倒入橙汁酱(除了橙酒与太白粉水,先不放 ) 煮至滾后,尝味道
将酸甜度调整好,加入太白粉水勾芡,橙酒增加香气。
                  



5 .再放入猪排快速沾裹醬汁,即可盛盤碟,並撒上先前刮下的橙皮,即可。( 盛碟后也可以放入橙肉,橙肉的白色薄膜要剖干净,以免遇热产生苦味)

 

Recipe source : mitongwu

Pork Chop with Orange Sauce

Ingredients :
4 pieces pork chop ( cut into about 1cm thick )
some orange zest


Marinade :
orange juice  2tbsp
Grand Marnier / Cointreau    1tsp ( or Chinese rice wine )
soy sauce  1/2tsp
salt   1/8tsp
sugar  1/4tsp
some pepper
cornstarch  1tsp

 
Orange sauce ingredients :
orange 2 ~ 4 ( or fresh orange juice 180ml )
lemon juice  1tbsp
Grand Marnier   / Cointreau   1tbsp ( optional )
sugar  1tbsp
salt to taste
cornstarch  2tsp ( add 1 tsp water for thickening )

 
Method :
1. Lightly flatten pork chop with back of knife or meat tenderizer .

2. Mix well with marinade ingredients and marinate for at least 30 minutes ( I marinate it overnight ) . Set aside .

3. Heat oil in a non-stick pan over medium-high heat , fry pork chop until cook and golden brown

4. Use the same pan , pour in orange sauce ingredients ( except Grand Marnier and cornstarch water ) . Bring to boil and adjust taste .  Then add in cornstarch water and Grand Marnier .  

5.  Add in fried pork chop , cook until the pork chop coated with sauce . Transfer to a plate and garnish with extra orange zest . Serve . If prefer , can add in some orange flesh .

 
 
I'm linking this post to Little Thumbs Up event April 2014 , organised by  Zoe of Bake for Happy Kids and Doreen of My Favourite Little DIY , hosted by Ann of Anncoo Journal.