Friday, 6 January 2017

蒜泥南乳煎花肉 ~ Crispy Garlic Pork Belly



 
 
食谱取自 : 新新饮食 @ 85
 
蒜泥南乳煎花肉
 
材料 A :
800g 花肉
1 炸油
 
腌料 :
1 南乳
½ 大匙 蒜泥
1小匙
1小匙
1大匙 绍兴酒
3大匙 粟粉
 
做法 :
1. 花肉加入腌料拌匀,腌过夜
 
2. 将花肉从冰箱取出回温。
 
3. 烧热油,放入花肉煎至熟,盛起。( 我用烤的,200c60分钟
 
4.切块排上碟,便可享用。
 
 
 
Recipe source : YumYum Magazine @ No.85
 
Crispy Garlic Pork Belly
 
Ingredients A :
800g pork belly
1 cup oil for deep-frying
 
Marinade :
1 piece fermented red beancurd
½ tbsp minced garlic
1tsp salt
1tsp sugar
1tbsp Shaoxing wine
3tbsp corn flour
 
Method :
1. Mix pork belly with marinade and marinate overnight in the fridge .
 
2. Remove the marinate pork from the fridge and leave until come to room temperature .
 
3. Heat up oil , pan-fry pork belly until golden brown and cooked . Dish and drain . ( I baked it at 200c for 60 mins ) .
 
4. Cut into pieces and arrange onto a serving platter . Serve .