食谱取自 : May Kitchen Cottage
椰糖叉烧
材料 :
500
~ 600g 五花肉 ( 去皮,切条状 )
50g
椰糖
500ml
清水
腌料 :
2大匙 绍兴酒
1小匙 五香粉
4汤匙 生抽
1汤匙 蚝油
1汤匙 黑酱油
做法 :
1.
将花肉和腌料拌匀,腌制4小时或隔夜。
2.
小锅煮滚500ml的清水,加入椰糖和腌好的花肉和酱汁,中小火煮至30~45分钟,煮至酱汁浓稠。
( 我用烤的: 将花肉盛起,放入烤盘里,并把汁留用。预热烤箱180c , 盛入烤炉,烤10 ~ 15分钟,再翻另一面烤至花肉熟透及收汁,取出 ,切块,上碟。保留的叉烧汁加入少许清水拌匀,加入椰糖,以小火煮至糖溶,离火。淋在叉烧上,即可上桌。)
Recipe
source : May Kitchen Cottage
Palm
Sugar Roasted Pork
Ingredients
:
500
~ 600g skinless pork belly ( cut into strip )
50g
palm sugar
500ml
water
Marinade
:
2tbsp
Shaoxing wine
1tsp
five spice powder
4tbsp
soy sauce
1tbsp
oyster sauce
1tbsp
dark soy sauce
Method
:
1.
Combine pork belly with marinade ingredients and marinate for 4 hours or
overnight .
2.
In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade
sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .
(
I use bake version : Dish out pork belly , put in a baking tray and reserve the
sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15
minutes , turn to other side and continue to bake till cooked or until the
sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a
serving plate . Mix
reserved sauce with some water , add in palm sugar , bring to boil over low heat
until sugar dissolve . Remove from heat
. Spoon sauce over the roasted pork . Serve hot . )
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