泰国酥炸花腩 ~ Thai Pork Belly with Sweet and Sour Onion

食谱取自 :  名食谱 @ 第57期

泰国酥炸花腩

材料 A :

400g  连皮五花腩
1大匙 酱油
½小匙 糖
½ 个 鸡蛋
1大匙 薯粉

材料 B :

1个 洋葱 ( 切丝 )
1条 红辣椒 ( 切丝)
5条 指天椒 ( 剁碎)
1大匙 糖
2大匙 泰式辣椒酱
2大匙 桔子汁

做法 :

1. 花肉洗净，用沸水煮滚30分钟或至熟透，取出，放置待冷却后切块状。

2. 将花肉加入酱油，糖，鸡蛋和薯粉拌匀，然后用热油以大火炸酥呈金黄色，捞起，沥油，盛碟。

3. 把所有材料B混合均匀，腌渍15分钟,淋在香酥花肉上，即可食用。

Recipe source : Famous Cuisine  @ No. 57

Thai Pork Belly with Sweet and Sour Onion

Ingredients A ：

400g pork belly with skin
1tbsp light soy sauce
½ tsp sugar
½ egg
1tbsp tapioca flour

Ingredients B :

1 big onion ( shredded )
1 red chillies ( shredded )
5 bird’s eye chillies ( chopped )
1tbsp sugar
2tbsp Thai chilli sauce
2tbsp calamansi juice

Method :

1. Cook pork belly in the boiling water for 30 minutes . Remove , leave to cool and cut into pieces .

2. Mix pork belly with light soy sauce , sugar , egg and tapioca flour. Next , deep-fry in the hot oil over high heat until golden brown . Dish out and drain well .

3. Combine entire ingredients B , marinate for 15 minutes , then spoon over to the fried pork belly , serve at once .