猪扒包 ~ Pork Chop bun

食谱取自 ： 名食谱, 第77期

猪扒包

材料：
4个 迷你法式面包/餐包
100g 洋葱 （切丝 ）
350g 猪扒肉

 

腌料：
盐  1/2小匙
糖   1/2小匙
麻油  1小匙
胡椒粉  1/4小匙
鸡精粉  1/2小匙
蒜茸 1/2大匙
姜汁 1/2大匙
白米酒  1/2大匙
苏打粉   1/4小匙
清水  1大匙

做法 ：
1．猪扒洗净后抹干水分，用松肉器或刀背把猪扒拍松，备用。

2．将猪扒加入所有腌料拌均匀，放置腌30分钟。

3．平底镬里烧热适量食油，放入腌好之猪扒，以中火煎熟至两面金黄色，盛起，沥干油分，待用。

4．把洋葱马上加入镬里以大火翻炒片刻至香浓及软化，盛起。

5．把包子打开，放入少许洋葱，排上猪扒；再加入洋葱，即可食用。

Recipe source : Famous Cuisine @ No.77

Pork Chop bun

Ingredients :
4 nos mini French bread
100g big onion ( shredded )
350g pork chop
 
Marinade :
1/2tsp salt
1/2tsp sugar
1tsp sesame oil
1/2tsp chicken stock powder
1/2tbsp chopped garlic
1tbsp ginger juice
1/2tbsp Chinese rice wine
1/4tsp bicarbonate of soda

Method :
1. Rinse pork chop and pat-dry , tenderize the pork chop with a mallet or the back of knife , set aside .

2. Season the pork chop with marinade  , marinate for 30 minutes .

3. Shallow-fry marinated pork chop in a preheated sauce pan with some cooking oil over medium high heat until cooked and golden in colour . Dish out , drain and set aside .

4. In a same pan , put big onion , stir-fry over high heat unti; aromatic and soften , dish up .

5. Cut bread into half , put in pork chop and big onion . Serve at once .



 

I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by  Annie of Annielicious Food .

 

 

And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours.