蒜泥南乳煎花肉 ~ Crispy Garlic Pork Belly

 

 

食谱取自 : 新新饮食 @ 第85期

 

蒜泥南乳煎花肉

 

材料 A :

800g 花肉

1杯 炸油

 

腌料 :

1块 南乳

½ 大匙 蒜泥

1小匙 盐

1小匙 糖

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，200c烤60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 .