Saturday, 31 May 2014

咸甜梅菜焖花肉 (Braised Pork Belly with Sweet & Salty Preserved Mustard Cabbage)


 那天在Jenny家看到这道咸甜梅菜焖花肉,
于是往猪肉档,抬回一块花肉,
杂粮店铺再抱回咸甜梅菜各一包,
就这样,开锅咯!
The other day, I spotted this recipe at Jenny's blog. My interest aroused, I visited the butcher's and the grocery store and got about cooking this dish.




熟悉又醒胃的梅菜香,随着汤汁的烧滚,
一阵阵, 飘满屋!
The appetizing smell of mustard cabbage wafted around the house as it boiled in the pot.

 足够火候的焖煮,带来香谆又软濡的肉质,
亲民的材料,却能烹调出叫人迷恋的口感。
很赞的一道佳肴。
The tender texture of the meat is a result of simmering over a well-controlled flame. Simple ingredients, yet the end result of this recipe is marvelous.

咸甜梅菜焖花肉 (Braised Pork Belly with Sweetened & Salted Preserved Mustard Cabbage)

食谱参考:Jenny' Delicacay
recipe source : Jenny' Delicacay  with minor changes

 材料(Ingredients):

五花肉600克(600g pork belly)
甜梅菜100克(100g sweet preserved cabbage)
咸梅菜200克(200g salty preserved cabbage)
蒜头5瓣,去皮拍烂(5 cloves garlic,flatten)
姜片数片(few slices ginger)
葱白5根,切段(5 stalk spring anion,cut into length)
清水100毫升(100ml water)

调味料(seasoning):
生抽 2汤匙(2tbsp soya sauce)

黑酱油1/4汤匙(1/4tbsp dark soya sauce)
蚝油 1汤匙(1 tbsp oyster sauce)

砂糖 1汤匙(1tbsp sugar)

做法:
1.  将咸梅菜&甜梅菜用清水泡1小时, 取出洗净后切幼, 挤干水份,放入镬里干炒至梅菜里的水份大致上蒸发, 取出备用。
2.  花肉放入沸水中煮约20分钟, 取出抹干水份, 然后涂抹上适量绍兴酒和黑酱油,  放入油锅里炸至金黄色.
3.  镬里烧热几大匙油, 爆香蒜瓣、姜片&葱白, 放入梅菜 ,调味料炒匀, 加入适量清水煮沸, 熄火待用。

4.  把肉片排入深碗中,铺上炒好的梅菜和汤汁,放入锅中大火蒸1小时。

 然后涂抹上适量绍兴酒和黑酱油,  放入油锅里(加1,2块冰糖)炸至金黄色。
 Coat it with a mixture of Chinese white wine and dark soya sauce. Fry it  in oil(addin 1 or 2 pieces rock sugar)until golden in colour.


Method:
1. Soak the preserved cabbage for an hour. Remove, then clean and slice finely. Squeeze away the excess water and stir-fry in a wok until dry. Dish out and put aside.
2. Cook the pork belly in boiling water for 20 minutes. Remove and dry it. Coat it with a mixture of Chinese white wine and dark soya sauce. Fry in oil until golden in colour.
3. Heat up some oil, saute the garlic, ginger slices and spring onion until fragrant, then add in preserved cabbage, seasoning, water and bring to boil.
4. Arrange the pork belly into a bowl. Cover with the preserved cabbage and gravy. Place into a steamer and steam over high flame for 1 hour.





隔天翻蒸,美味不减还更胜一筹。
Steamed again the next day, the Braised Pork Belly with Sweetened & Salted Preserved Mustard Cabbage's flavour was enhanced to become more aromatic and delicious.



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7 comments:

  1. 哈,这不是我的菜,但猪肉好肥美^^

    ReplyDelete
  2. 虽然很肥。但我会欣赏这道传统菜肴哦。客家人很爱煮这个。大姐你留瘦肉给我就可以了。嘻嘻。我喜欢配粥吃。

    ReplyDelete
  3. I like this dish and goes well with rice.. I am drooling now even though I just had dinner..

    ReplyDelete
  4. 我虽然不是很爱吃肥肉,但我一定会做给家人吃。
    谢谢分享。

    ReplyDelete
  5. 这个配饭一流!饭可以吃两碗!

    ReplyDelete
  6. 不要
    不要
    不要让我吃这个
    会吃很多饭

    ReplyDelete
  7. 想起阿母的这道菜肴了。。。:)
    我会加多多饭耶。。。嘻嘻

    ReplyDelete

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