Saturday, July 24, 2010

蒜泥白肉 Pork Belly with Garlic Sauce


材料 - Ingredient :
五花肉(皮) - 300g - Pork Belly (with skin)

沾酱 - Dipping Sauce :
生抽 - 50ml - Light Soy Sauce
糖 - 1tsp - Sugar
汆肉的水 - 3tbsp - Water (boiled with Pork Belly)
麻油 - 1/2tsp - Sesame Oil
蒜泥 - 2tbsp - Minced Garlic
芹菜叶/芫茜叶(剁碎) - 1tbsp - Local Celery/Coriander Leaves(Chopped finely)
指天椒(剁碎)- 1tsp - Chilli Padi (Chopped finely)

做法 - Method :
1. 烧热一锅水(要能泡过肉条),水滚后,放入五花肉,转中小火,煮20分钟或至熟,取出泡入水中片刻,沥干切薄片。(注:可用牙签试着刺进肉条,如果能轻易刺入,就熄火。)
--- Boil a pot of water (ensure to cover the pork belly), put in the pork belly cook for 20 minutes with medium low heat or until cooked. Soak cooked pork belly into water; rinse and cut slices. (You may use a tooth pick to test the meat.)

2. 沾汁煮法 :把生抽,糖,麻油和汆肉的水稍微加热,倒进碗里,加入蒜泥,芹菜碎和指天椒碎搅匀。
--- Dipping Sauce : Slightly heat up light soya sauce, sugar, sesame oil and water (boiled with pork belly)together, pour in a bowl and add in minced garlic, local celery and chilli padi, mix well.


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