咸菜焖炸肉 ~ Fried Pork Simmer Salted Mustard

 

食谱取自 ： 名食谱@第87 期

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块 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颗 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 .