Wednesday, 14 May 2014

梅酱咕噜肉 ~ Sweet & Sour Plum Sauce Pork





 
 
咕噜肉 ,一道老少咸宜的家常菜。也是我家宝贝的最爱呢!

食谱取自 名食谱@85

梅酱咕噜肉

材料:
400g 半肥猪肉/ 花肉 去皮,切块)
40g 黄梨 ( 切块 )
40g 红灯笼椒 切角
40g 青灯笼椒 切角
适量 粟粉水( 勾芡

 
脆浆材料 拌匀
2 大匙 面粉
1 大匙 粘米粉
1 大匙 薯粉
1/2
小匙 发粉  
1/4 小匙 苏打粉    我没放
1/2 小匙
3 大匙 食油

梅酱汁料 拌匀 ):
3 大匙 酸梅酱
2
大匙 砂糖
1/2 大匙 酱油
1/2 大匙 白米醋
200ml 清水

 
做法
1 把猪肉沾上脆浆材料,放入热油中,以大火炸熟至金黄酥脆,捞起,沥除油份,备用。 1
               
~ 1 / picture 1 ~

2.锅里留2大匙热油,加入黄梨和灯笼椒略炒香浓。 2
               
~ 2 / picture 2 ~
 
 3 注入混合酱汁料,大火煮开,煮至将近浓稠时,马上加入炸过的猪肉,大火快速兜炒片刻至干身,用少许粟粉水勾芡,即可上桌。 3
                 
~ 3 / picture 3 ~

 
Recipe source : Famous Cuisine @ No.85

Sweet & Sour Plum Sauce Pork

Ingredients :
400g pork with fat / pork belly ( skinless , cubed )
40g pineapple flesh ( cubed )
40g red capsicum ( wedged )
40g green capsicum ( wedged )
a little cornstarch solution ( for thickening )

 
Batter ( mix well ) :
2tbsp plain flour
1tbsp rice flour
1tbsp tapioca flour
1/2 tsp baking powder
1/4tsp bicarbonate soda
1/2tsp salt
1tbsp cooking oil

 
Sweet & sour plum sauce ( mix well ) :
3tbsp plum sauce
2tbsp caster sugar
1/2 tsp light soy sauce  
1/2 tbsp  rice vinegar
200ml water  

Method :
1.  Put pork into batter , then deep-fry in hot oil over high heat until cooked and golden crispy . Dish out and drain . Set aside . ( Picture 1 )

2. Leave 2tbsp hot oil in wok , add in pineapple and all capsicums, stir-fry until fragrant . ( Picture 2 )

3. Add in sauce mixture , bring to the boil over high heat , cook until  the sauce is almost thick , then add in fried pork . Stirring constantly until the pork pieces are well coated with sauce , then thicken sauce with a little cornstarch solution . Dish out and serve hot .  ( Picture 3 )
 


This post is linked to Cook-Your-Books # 12, hosted by Joyce from Kitchen Flavours.