【祖傳秘方】梅菜扣肉 Braised Pork with Mui Choi (Preserved Vegetable)

Name: 【祖傳秘方】梅菜扣肉 Braised Pork with Mui Choi (Preserved Vegetable)
Yield: 7-8人
Ingredients: 800克/g 五花肉 Pork belly; 2湯匙/tbsp 老抽 Dark soy sauce; 2湯匙/tbsp 蠔油 Oyster sauce; 2茶匙/tsp 五香粉 Chinese five spice powder; 2湯匙/tbsp 冰糖 Rock sugar; 800克/g 梅菜Mui Choi (Preserved Vegetable); 200毫升/ml 水 Water; 4湯匙/tbsp 豉油 Soy sauce; 1茶匙/tsp 胡椒粉 Pepper powder; 30克/g 蒜蓉 Minced garlic; 20克/g 薑蓉 Minced ginger

2023 年 01 月 18 日發佈列印

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有啲菜式要多人分享至敢食，例如梅菜扣肉，過節期間整一大碟，每人食少少，既滿足又唔過份，仲象徵家肥屋潤夠好意頭添！今次用咗氣炸鍋同高速煲整，既保留到傳統嘅味道，又慳返好多時間同工夫！

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食材（7-8人） 1小時以上

- 食材
- 五花肉 Pork belly 800克/g
- 老抽 Dark soy sauce 2湯匙/tbsp
- 蠔油 Oyster sauce 2湯匙/tbsp
- 五香粉 Chinese five spice powder 2茶匙/tsp
- 冰糖 Rock sugar 2湯匙/tbsp
- 梅菜Mui Choi (Preserved Vegetable) 800克/g
- 水 Water 200毫升/ml
- 豉油 Soy sauce 4湯匙/tbsp
- 胡椒粉 Pepper powder 1茶匙/tsp
- 蒜蓉 Minced garlic 30克/g
- 薑蓉 Minced ginger 20克/g

1五花肉汆水備用 Blanch pork belly.
2用叉在五花肉的豬皮戳洞 Poke holes on pork rind.
3掃上老抽， Brush on a layer of dark soy sauce.
4豬皮朝上放入氣炸鍋，以190度氣炸15分鐘. Put the pork belly inside an air fryer with rind facing upward. Air fry at 190C for 15 mins.
5將氣炸好的五花肉切件 Cut pork belly into pieces.
6五花肉加入五香粉，老抽，蠔油攪拌均勻 Add five-spice powder, dark soy sauce, and oyster sauce and stir well.
7梅菜加水浸過夜，瀝乾切碎備用 Soak Mui Choi in water overnight. Drain dry and chop.
8鑊中倒入少量油，炒香薑蓉和蒜蓉， Add oil into a pan, stir fry ginger and garlic mince until fragrant.
9放入胡椒粉和梅菜繼續炒 Add in white pepper powder and Mui Choi.
10加入水、豉油、紹興酒，炒至收汁 Season with soy sauce, water, Shaoxing. Cook until the sauce thicken.
11用一大碗，把五花肉豬皮朝下鋪在底層 Place the pork belly pieces in a bowl with pork rind’s side downwards.
12上面鋪上一層梅菜，加入冰糖 Layer the chopped mui choi on top. Add in crystal sugar.
13用錫紙封好。高速煲蒸約1.5小時 Wrap it with aluminium foil. Steam at high speed pot for about 1.5 hour.
14在碗上放一深碟，將五花肉及梅菜反扣出即成 Place a plate on top of the bowl and flip it over. Done.