蒜泥白肉 - 通少改量版

通之廚房 於 08/04/2021 發表 收藏文章
400g 五花腩
100g 青瓜絲

煮豬肉料
4塊薑片
2條蔥
2 tsp 紹興酒
2 tsp 鹽
2粒 八角
2塊 桂葉

汁料
30g 蒜蓉
2 tbsp 生抽
2 tsp 鎮江醋
1 tsp 喼汁
2 tsp 糖
1 tsp 麻油
1 tbsp 潮州辣椒油

做法
1 將豬肉放入凍水,開大火煮3分鐘,再清洗乾淨
2 鍋內注入清水至可以蓋過豬肉,加入煮豬肉料大火先煮2分鐘,轉細火煮20-30分鐘(要煮熟豬肉)
3 取出放入冰水冷卻(或放室溫放涼)
* 亦可以改用打邊爐肥豬肉片,放入煮豬肉料煮熟即可,不需浸冰水
4 豬肉切片上碟,在配上混合好的汁料和青瓜享用

400g pork belly
100g cucumber slices

Herbs mixture
4 slices ginger
2 stalks of green onions
2 tsp Shaoxing wine
2 tsp salt
2 star anise
2 bay leaves

Sauce mixture
30g minced garlic
2 tbsp light soy sauce
2 tsp Chinese black vinegar
1 tsp soy sauce
2 tsp sugar
1 tsp sesame oil
1 tbsp Chaozhou chili oil

Steps
1 Put the pork in a pot with cold water.  Bring the water to boil on high heat.  Blanch the pork for 3 minutes.  Rinse it and clean it well.
2 Add enough water in the pot again (enough to cover the entire pork).  Add the herbs mixture and cook on high heat for 2 minutes, then turn to low heat and simmer for 20-30 minutes (until the pork is fully cooked)
3 Take it out and put it in ice water to cool down (or let it cool at room temperature)
4 Slice pork thinly.  Place it on a plate.  Serve with mixed sauce mixture and cucumber

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