當年今日
關於我們

【三餸一湯】泰式酸辣五花肉

蘋果日報 2020/05/15 07:00

食譜豬肉15分鐘以下

材料:
五花腩 1條
九層塔 少許
鹽 適量
白胡椒粉 適量

泰式酸辣醬汁:
魚露 1湯匙
糖 半茶匙
白醋 1湯匙
水 200毫升
芫荽 適量
蒜茸 4瓣
葱 1條
泰國指天椒 2條

做法:
1.五花腩切半,兩面撒上鹽及胡椒粉醃一會。
2.大火燒熱鑊,放入五花腩乾煎兩面至上色。然後轉細火,加上鍋蓋燜煎五花腩至熟。
3.另起一個鍋製作醬汁,下油,放入蒜茸、葱炒香,然後加入指天椒再爆炒,接着加入水、糖、魚露煮滾,熄火後拌入白醋及芫荽。
4.待五花腩熟透後,取出攤涼,然後切成片。
5.五花腩片上碟,淋上醬汁及九層塔即可。

Thai Style Pork Belly
Ingredients:
Pork Belly 1pc
Thai basil little
Salt pinch
Ground white pepper some

Thai style sauces:
Fish sauce 1tbsp
Sugar 1/2tsp
White vinegar 1tbsp
Water 200ml
Coriander some
Garlic 4cloves
Scallion 1bundle
Thai chili 2pc

Methods:
1.Divide pork belly in two. Sprinkle salt and pepper on both sides of the pork belly for a while.
2.Heat the wok on high heat, add the pork belly and fry on both sides until colored. Then turn to low heat, put the lid on and braise the pork belly until cooked.
3.Use a small pot to make a sauce. Add oil, sauté garlic and scallion, add Thai chili and stir fry, and then add water, sugar and fish sauce to boil. Turn off the heat, add white vinegar and coriander and mix well.
4.After the pork belly is fully cooked, take out and cool down, and then cut into slices.
5.Put the pork belly slices on the plate, drizzle the sauce and the Thai basil. Done.