【祖傳秘方】梅菜扣肉 Braised Pork with Mui Choi (Preserved Vegetable)
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！
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
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1
五花肉汆水備用 Blanch pork belly.
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2
用叉在五花肉的豬皮戳洞 Poke holes on pork rind.
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3
掃上老抽， Brush on a layer of dark soy sauce.
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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.
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5
將氣炸好的五花肉切件 Cut pork belly into pieces.
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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.
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7
梅菜加水浸過夜，瀝乾切碎備用 Soak Mui Choi in water overnight. Drain dry and chop.
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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.
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9
放入胡椒粉和梅菜繼續炒 Add in white pepper powder and Mui Choi.
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10
加入水、豉油、紹興酒，炒至收汁 Season with soy sauce, water, Shaoxing. Cook until the sauce thicken.
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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.
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12
上面鋪上一層梅菜，加入冰糖 Layer the chopped mui choi on top. Add in crystal sugar.
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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.
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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.
