水煎五花腩 (2人份)
Pan-fried Pork Belly (2 servings)
📌材料 Ingredients:
五花腩 Pork belly 500克(g)
蒜頭 Garlic 12粒(cloves)
鹽 Salt ¼湯匙(tbsp)
📌調味料 Seasonings:
鹽 Salt 少許(to taste)
🔪煮法 Method:
1. 五花腩浸淡鹽水1小時, 可去除雪味和增加豬肉水份
Soak the pork belly in mild salted water for 1 hour, which can eliminate the freezer taste and make the pork more moist.
2. 五花腩汆水20分鐘後, 清水沖洗乾淨
Blanch pork belly for 20 minutes, and rinse with cold water.
3. 放入五花腩和¼湯匙鹽入鍋, 水量沒過五花肉兩側的一半
Put pork in work and add ¼ tbsp of salt. Fill wok with water to reach half of the way up sides of pork belly.
4. 上蓋後開中火煮10分鐘
Cover the wok and simmer for 10 minutes over medium heat.
5. 10分鐘後五花腩翻面, 再上蓋煮至水分完全蒸發
Flip pork belly. Simmer, covered, until water evaporates completely.
6. 水乾後把五花腩各面煎至焦黃
After the water dries, continue to cook the pork belly,
turning, until crisp and golden brown all around.
7. 最後放入蒜頭, 煎香後撒點鹽
Finally, add garlic. Fry until fragrant and sprinkle with some salt.
8. 煎好的五花肉切塊後上碟
Cut the Pan-fried Pork Belly into chunks, and serve.
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