Sunday, 28 December 2014

咸菜焖炸肉 ~ Fried Pork Simmer Salted Mustard

 




食谱取自 名食谱@87

咸菜焖炸肉

材料
500g 五花肉( 连皮)
300g 本地咸菜
1 1/2大匙 蒜茸
700ml 清水

腌料:
2 南乳
1小匙 五香粉
1/2小匙 胡椒粉
1/2小匙 麻油
1 大匙 姜汁
1 大匙 葱头汁
1/2 鸡蛋
2大匙 薯粉

调味料:
1 大匙 蚝油
1/2大匙 酱油
25g 冰糖

做法
1. 把咸菜用清水浸泡30分钟去除咸味,盛起,洗净后,挤干水份,切小段。

2.花肉剁块,洗净后,沥干水份。加入腌料拌匀,腌渍30分钟。放入热油,大火炸熟至金黄色,捞起,沥除油份。

3.锅里留2大匙热油,慢火爆香蒜茸,加入咸菜和调味料拌炒香浓。

4.注入清水,大火煮沸。盖上,改用慢火焖煮10分钟后,加入炸肉,继续焖煮至炸肉松软入味及收汁,即可上桌。

 
 
Recipe source : Famous Cuisine @ No.87

Fried Pork Simmer Salted Mustard

Ingredients :
500g pork belly with skin
300g local salted mustard
1 1/2tbsp chopped garlic
700ml water

Marinade :
2 preserved red bean curds
1tsp five spice powder
1/2tsp pepper
1/2tsp sesame oil
1tbsp fresh ginger juice
1tbsp fresh shallot juice
1/2 egg
2tbsp tapioca flour

Seasoning :
1tbsp oyster sauce
1/2tbsp light soy sauce
25g rock sugar

Method :
1.  Soak salted mustard in water to reduce the saltiness for 30 minutes , dish out and rinse . Squeeze out excess water and cut into small pieces .

2. Cut pork belly in pieces , rinse and drain . Mix with marinade , and marinate for 30 minutes .Then , deep-fry marinated pork belly in hot oil over high heat until cooked and golden brown .Dish out and drain .

3. Leave 2tbsp hot oil in wok , add garlic and stir-fry over low heat until fragrant . Put in salted mustard and seasoning , stir-fry briskly until well combined and aromatic .

4. Add water , bring to boil over high heat . Covered the lid , reduce to low heat and let it simmer for 10 minutes . Then , put in fried pork pieces , simmer until tender and the gravy is thick . Remove from heat , serve hot  .

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .