客家木耳炸肉 ~ Hakka Char Yoke

食谱取自 ： Yong Swee Ha

客家木耳炸肉

 

材料：
500g 带皮五花肉  ( 切块 )
20g 黑木耳 （泡软）
3瓣 蒜米 （剁碎 ）
800ml  清水

腌料：

鸡蛋 1粒 ( 打散 )
半小匙 五香粉
半小匙 胡椒粉
1块 南乳 （弄碎）
半小匙 糖
3大匙 薯粉

调味料：

2块 南乳
半小匙 五香粉
1小匙 糖
1小匙 酱油  
半大匙 蚝油
半小匙 胡椒粉
1大匙 绍兴酒或糯米酒

做法：

1.花肉切块，加上腌料拌匀，腌4小时后用热油炸至熟呈金黄色，捞起，沥油备用。
                

2.爆香蒜米，加入木耳炒至香。

3.注入清水，放入炸肉和调味料，盖上以慢火焖煮40-45分钟至炸肉松软入味，即可上桌

 

Recipe source : Yong Swee Ha

Hakka Char Yoke

Ingredients :
500g pork belly with skin ( cut into pieces )
20g black fungus  （ soaked until soft and cut into pieces ）
3 cloves garlic （ chopped ）
800ml water

Marinade :

1 egg ( beaten )
1/2tsp five spice powder   
1/2tsp pepper
1 piece fermented nam yee ( mashed )
1/2tsp sugar  
3tbsp tapioca starch

Seasoning :

2 pieces fermented nam yee
1/2tsp five spice powder
1tsp sugar
1tsp soy sauce
1/2tbsp oyster sauce
1/2tsp pepper
1tbsp Shao Xing wine or glutinous rice wine

Method :

1.  Marinate the pork pieces with marinade ingredients for 4 hours . Heat up enough oil to deep-fry the marinated pork pieces. Cool and set aside.

2. Heat up 1tbsp of oil , sauté chopped garlic then add in black fungus .

3. Bring water to boil , add in deep-fried pork pieces and seasonings . Simmer over medium-low heat flame for about 40 ~ 45 minutes or until the pork is tender . Serve hot with rice .