Friday, 3 December 2010

莲藕焖腩肉 (Braised Pork Belly with Lotus Roots)

这是我在家很常煮的一道菜. 我是不爱吃那带有肥油的三层肉,还好
每每煮这道菜时,莲藕是我负责扫清光;而那些可怕的肥肉就留给我
家里的"嗜肉兽"了.

300gm 五花腩肉
600gm 莲藕
2大匙 蒜泥
2大匙 绍兴酒
800-1000ml 清水

调味料:

3大匙 黑酱油
1/2小匙 糖
1/2 - 1小匙 盐

做法:

1. 五花肉腩肉切成块,莲藕削皮切成厚片.
2. 烧热两大匙油, 爆香蒜泥;加入五花肉拌炒.
3. 加入莲藕拌炒片刻,下清水和调味料煮沸.
4. 转小火焖至五花肉松软及汁浓稠.
5. 上碟前加入绍兴酒作调味即可.


300gm pork belly
600gm lotus roots
2 tbsp chopped garlic
2 tbsp shao-xing wine
800-1000ml water

seasoning:

3 tbsp dark soy sauce
1/2 tsp sugar
1/2-1 tsp salt

1. Cut pork belly into pieces; peel lotus roots and cut into thickly slices.
2. Heat up 2 tbsp oil, saute chopped garlic till fragrant.
3. Add in pork belly pieces and stir-fry until aromatic.
4. Add in lotus roots pieces, stir-fry for a while.
5. Add in water and seasoning. Bring to a boil, continue simmer
with low heat till the pork belly are tender and gravy is thick.
6. Add in shao-xing wine before remove from heat.