Sunday, 27 September 2015

辣酱鲜笋焖花肉 ~ Braised Pork Belly with Bamboo Shoot


食谱取自 : 新新饮食@97

辣酱鲜笋焖花肉

材料:
600g 花肉(切块
500g 鲜笋( 煮熟,切厚片)
1大匙 蒜茸
10
1大匙

酱料:
5大匙 辣椒酱
1/2大匙 白米醋
1大匙
1小匙
300ml  

做法
1. 用油爆香蒜茸和姜,加入肉块炒香,加入鲜笋炒匀。

2. 加入酱料煮滚,转小火加盖焖35分钟至汁浓稠即可。

Recipe source :  YumYum Magazine @ No.97

Braised Pork Belly with Bamboo Shoot

Ingredients :
600g pork belly ( cut intro pieces )
500g fresh bamboo shoot ( boiled and cut into thick slices )
1tbsp chopped garlic
10 slices ginger
1tbsp oil

Sauce :
5tbsp chilli sauce
1/2tbsp white rice vinegar
1tbsp sugar
1tsp salt
300ml water

Method :
1. Heat up oil , sauté chopped garlic and ginger until aromatic . Add in pork belly and stir-fry until fragrant . Add in bamboo shoots and stir-fry until well mixed.

2. Add in sauce and bring to boil . Lower the heat , cover with lid and simmer for 35 minutes or until the sauce has thickened .