Pages

Wednesday, February 27, 2013

【欲罢不能】蒜香酥肉 Fried Garlic Pork Belly


每次拜拜后吃不完的烧肉隔天妈妈喜欢用大量蒜头和些许辣椒再加一点黑酱油和糖一起炒,这样炒出来的烧肉下饭配酒都一级棒。

这道菜的味道就是类似妈妈的炒烧肉只是用了生的花肉从头做起。不要以为炸花肉会很油腻其实花肉油炸后本身的油会被逼出来,肉吃起来带咬劲,和爆香的蒜头一起吃简直是人间美味,我和D就很自甘堕落的一口接一口把它当零嘴来吃,欲罢不能。:P


花肉油炸后会缩小很多所以建议可以一次过做多点。我用了整半公斤的花肉炸出来只有相片中那么一点。另外我觉得这道菜也可以当半成品加入其他菜肴内,我就拿了一些和腊肠一起炒蒜。好吃啊!

Fried Garlic Pork Belly

  
   Ingredients:
   600g pork belly, skinned
   2 cups oil for deep-frying
   3 tbsp chopped garlic
   1 red chili, seeded and chopped finely

   Marinade:
   1 egg
   1 tsp five spice powder
   1 stalk coriander leaves, chopped (I omitted)
   1 tbsp cornstarch
   ½ tsp salt
   ½ tsp sugar

   Seasonings:
   1 tbsp light soya sauce
   1 tbsp oyster sauce
   Sugar to taste (not in original recipe)

   Method:
  1. Cut pork belly into thick slices. Combine with marinade and season for 30 mins.
  2. Deep fry pork belly until golden brown. Dish and drain. (What I did was to fry until light brown in batches, set aside and at the end fry all together again till golden brown).
  3. Leave 2 tbsp oil in wok and sauté chopped garlic until aromatic. Add red chilies, pork belly, seasonings and stir fry over high heat until well mixed. Dish up and serve.

   蒜香酥肉
  
   材料:
   600克 花肉,去皮
   2杯 炸油
   3汤匙 蒜蓉
   1条 红辣椒,去籽,切粒

   腌料:
   1 粒 鸡蛋
   1茶匙 五香粉
   1棵 芫茜,切碎(我没放)
   ½ 茶匙 盐
   ½ 茶匙 糖

   调味料:
   1汤匙 生抽
   1汤匙 耗油
   适量糖(不在原食谱)

   做法:
  1. 花肉切厚片,加入腌料拌匀腌30分钟。
  2. 烧热油放入花肉炸至金黄色,捞起沥干油(我的做法是用分几次炸至浅色捞起最后再一次过加入所有花肉炸至金花色)。
  3. 留2汤匙油爆香蒜蓉,加入红辣椒,花肉,调味料大火炒匀,即可上桌。
    厨房笔记:
  • 过完年家里吃剩的烧肉烧鸡烧鸭用这个料理方式(就直接跳到步骤三)我想肯定也会很好吃。

    (食谱来源:新新饮食双月刊第82期)


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.


22 comments:

  1. Angel, 謝謝妳剛才的拜訪。我媽媽喜歡用糖和黑醬油來干炒,甜甜的很好吃!

    ReplyDelete
  2. I say, Angel! I will need to add more rice of I eat this dish. Very delicious!

    ReplyDelete
    Replies
    1. Phonh Hong,

      I serve with noodles, also very nice.

      Delete
  3. 我也愿意!!!。。。 呵呵 *-*

    ReplyDelete
  4. I'm a garlic lover and pork belly shows up on my dinner table from time to time. This looks so decadent and delicious. Can't wait to make this.

    ReplyDelete
  5. Hi Angel,

    I'm still on my "L" plate cooking pork belly and yours look fantastic! I have a lot to learn from you!

    Zoe

    ReplyDelete
    Replies
    1. Zoe,

      Don't say that. We learn from each other.

      Delete
  6. 这种做法看起来好好吃哦! 偶而放纵一下,没关系啦^_^

    ReplyDelete
  7. Hi Angel
    My mil would cook slightly same as yours if we have left over pork belly.
    Oh! Yours look so delish! I like the dark caramelize look of this dish ... Yum!
    mui

    ReplyDelete
  8. Replies
    1. Sock Peng,

      你现在这么瘦,大把本钱堕落。

      Delete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"