白咖喱香茅豬扒 精選

材料【按下圖片放大】：

650g 無骨豬扒

3 tbsp 麵粉或粟粉 [fig1]
Group A

1 tbsp 炸紅蔥頭 [fig2]

1 tbsp 炸蒜蓉 [fig3]

1 tbsp 青蔥粒

豬扒醃料：

1 tbsp 蒜蓉

3 tbsp 香茅粒

1 tbsp 紅蔥頭粒
1 tsp 辣椒粒

1.5 tbsp 砂糖

2 tbsp 魚露 [fig4]

1 tbsp 老抽 [fig5]

1 tbsp 水

白咖喱汁

Group B

2粒 紅蔥頭

3片 南薑 [fig6]

3片 薑

3瓣 蒜頭
Group C
100ml 雞湯 [無鹹味] [fig7]

2條 香茅 [fig8]

5塊 檸檬葉 [fig9]

1tbsp 印度瑪莎拉粉 【或白咖哩粉】 [fig10]

1粒 八角 [fig11]

Group D

1 tbsp 魚露 [fig4]

1.5 tbsp 黃糖 [fig12]

400ml 椰奶 [fig13]

芡粉水:

2 tbsp 粟粉 [fig1]
2 tbsp 水

做法：
1. 豬扒兩面拍鬆，加入醃料醃30分鐘或以上
2. 白咖喱汁Group B 材料用中火炒香，加入Group C 材料，改細火煮5分鐘，關火燜30分鐘
3. 煎前撲上麵粉或粟粉，用中大火煎，兩面共煎約5分鐘至－8成熟
4.豬扒盛起，休息5分鐘，切件備用

5. 白咖喱湯（步驟2）隔渣倒60ml入鑊用中慢火煮滾，加入白咖喱汁Group D 材料攪勻試味6. 逐少加入粟粉水至汁濃稠
7. 豬扒上碟，淋上白咖喱汁，灑上材料Group A 即可

Ingredients[click the image to enlarge]:
650g boneless pork chops
3 tbsp flour or cornstarch [fig1]
Group B
1 tbsp fried diced shallot [fig2]
1 tbsp fried minced garlic [fig3]
1 tbsp diced green onion

Seasoning
1 tbsp garlic
3 tbsp diced lemongrass
1 tbsp diced shallots
1 tsp diced chili pepper
1.5 tbsp granulated sugar
2 tbsp fish sauce [fig4]
1 tbsp dark soy sauce [fig5]
1 tbsp water

White curry sauce
Group B2 shallots
3 slices ginger
3 slices galangal [fig6]
3 cloves garlic
Group C
100ml Chicken broth [non salty] [fig7]
2 stalks of lemongrass [fig8]
5 kaffir lime leaves [fig9]
1tbsp Indian garam masala powder [fig10] (or white curry powder)
1 star anise [fig1]
Group D
1 tbsp fish sauce [fig4]
1.5 tbsp brown sugar [fig12]
400ml coconut milk [fig13]

Cornstarch mixture:
2 tbsp corn flour [fig1]
2 tbsp water
Steps:
1. Tenderize both sides of pork chops. Add seasoning and marinate for 30 minutes or more
2. Sauteed white curry group B ingredients over medium heat, about 2 mins. Add Group D ingredients. Reduce the heat to low and cook for 5 minutes. Turn off the heat and let it cook with residue heat for 30 minutes
3. Coat the pork chop with flour or cornstarch before pan frying. Pan fry pork chops on medium-high heat. Pan fry on both sides about 5 minutes in total for medium well done
4. Put the pork chop on chopping board. Rest for 5 minutes. Cut into pieces
5. Pour 60ml of white curry broth (from step 2) into the pan. Bring the sauce to boil over medium low heat. Add group D ingredients and mix it well. Adjust the taste as per you liking
6. Add cornstarch mixture gradually until the sauce is thickened7. Put pork chops on a plate. Top with white curry sauce. Garnish with the Group A ingredients