Скачать или смотреть 蔥燒豬五花蓋飯 Braised Pork Belly with Green Onion

#料理 #美食 #食譜

料理手札
五花肉與醬汁煨煮時，須適時觀察醬汁分量，以避免食材乾燒。

五花肉起鍋後，建議先靜置5分鐘，使肉汁被完整吸收後再切塊。
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食材
五花肉-200g、青蔥-2小支、薑片-5g

調味
鹽-½茶匙、白胡椒粉-¼茶匙

醬汁
米酒-1湯匙、醬油-1湯匙、辣豆瓣醬-1湯匙、白砂糖-1茶匙、熱水-200ml

步驟
(1) 將五花肉去皮，並以叉子穿透表面，再均勻塗抹鹽及白胡椒粉。

(2) 中小火熱鍋，放入五花肉油煎至表面金黃後，起鍋備用。

(3) 同一平底鍋，放入薑片及蔥段，以中小火拌炒至表面金黃，再倒入所述醬汁之調味拌勻，並煮至沸騰。

(4) 轉小火，放入五花肉，每面蓋鍋悶煮3分鐘。將五花肉起鍋，並靜置5分鐘，使肉汁被完整吸收後，再切成塊狀即可。
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Ingredients
200g pork belly, 2 green onion, 5g ginger

Seasoning
½ tsp salt, ¼ tsp ground white pepper

Sauce
1 Tbsp rice wine, 1 Tbsp soy sauce, 1 Tbsp chili bean sauce, 1 tsp granulated sugar, 200ml warm water

Instructions
(1) Peel the pork belly, then take a fork and prick some holes into the pork belly. Seasoning the salt and ground white pepper with pork belly.

(2) Heat the pan over medium-low heat, add the pork belly and pan fry until golden brown, then set aside.

(3) Same pan, add the sliced ginger and green onion strips, then stir fry over medium-low heat until golden brown. Add the seasoning of sauce and stir well, then boil over medium heat.

(4) Turn to low heat, add the pork belly and cover the pan to simmer for 3 minutes with each side. Transfer the pork belly to a cutting board, let it stand for 5 minutes before cutting into pieces.