Sunday, 30 July 2017

南洋芫荽卤花肉 ~ Simmered Pork Belly with Coriander Root in " Nam Yang " style



食谱取自 : 名食谱 @ 第100期

南洋芫荽卤花肉

材料 :
400g 有皮五花肉 ( 切块 )
4粒 熟鸡蛋 ( 去壳 )
60g 蒜瓣
10g 南姜 ( 切片 )
5棵 芫荽头/芫荽根 ( 洗净 )
30g 椰糖 ( 切碎 )
2大匙 食油
600ml 清水

香料 :
1支 桂皮
1粒 八角

调味料 :
1 1/2小匙 五香粉
1/2小匙 胡椒粉
1大匙 酱油
1大匙 黑酱油

做法 :
1. 锅里烧热食,爆香蒜瓣,南姜和芫荽头,加入桂皮和八角继续拌炒香浓.

2. 加入花肉,椰糖碎和调味料,翻炒片刻至花肉转色.

3. 注入清水,大火煮沸 . 加入熟蛋,盖上,改用慢火焖煮45分钟至花肉熟透松软,卤汁浓稠,即可上桌.

Recipe source : Famous Cuisine @ No.100

Simmered Pork Belly with Coriander Root in " Nam Yang " Style 

Ingredients :
400g pork belly with skin ( cut into pieces )
4 hard-boiled eggs ( shelled )
60g garlic cloves
10g fresh galangal ( sliced )
5 stalks coriander root ( rinse )
30g palm sugar / " Gula Melaka " ( crushed )
2tbsp cooking oil
600ml water

Spices :
1 cinnamon stick
1 star anise

Seasoning :
1 1/2 tsp five spice powder
1/2tsp pepper
1tbsp light soy sauce
1tbsp dark soy sauce

Method :
1. Heat cooking oil in a preheated wok to saute garlic , galangal and coriander roots , add in cinnamon stick and star anise , stir until fragrant.

2. Add pork belly , crushed palm sugar and seasoning , stir-fry briskly until the colour of pork is changes .

3. Add water , bring to boil ovet high heat. Add in eggs , cover with lid , reduce to low heat . Simmer for 45 minutes until pork is tender and the gravy is thick , dish out , serve at once .