Sunday, 30 October 2016

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





食谱取自 :  名食谱 @ 57

泰国酥炸花腩

材料 A :
400g  连皮五花腩
1大匙 酱油
½小匙
½ 鸡蛋
1大匙 薯粉

材料 B :
1 洋葱 ( 切丝 )
1 红辣椒 ( 切丝)
5 指天椒 ( 剁碎)
1大匙
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 .