超經典家常菜彩頭南乳蒜燒肉_《最想學會的家常菜》
彩頭南乳蒜燒肉
Braised Pork with Chinese Radish,Fermented Red Beancurd and Garlic
如果你是不喜歡吃五花肉的皮和肥肉的人，那一定不能錯過這道不肥膩的肉料理，它一定讓
你對五花肉改觀而愛上它。配料的白蘿蔔鮮甜軟透，受歡迎程度更不輸滷肉。
If you are not in falvor of the skin and fat of pork belly,don’t miss this ungreasy meat dish. It will change your perspective in pork belly and make you fall in love with it. Furthermore, because the daikon tastes tender and delicious, it is as popular as the braised pork.
材料
五花肉1,000克、白蘿蔔1根、蒜苗3支、蒜仁1杯、八角2粒、紅辣椒1支、紹興酒1/2杯、水1杯
Ingredients
1,000g pork belly, 1 chinese radish, 3 stalks of leek, 1 cup of garlic cloves, 2 anise, 1 red chillies,1/2 cup of Shaohsing wine, 1 cup of water
調味料
南乳11/2塊、南乳汁1大匙、醬油2大匙、醬油膏1大匙、老抽2大匙
Seasoning
11/2 squares of fermented red beancurd, 1T fermented red beancurd juice, 2T soy sauce, 1T soy sauce paste, 2T dark soy sauce
做法
1. 五花肉切長3～4公分，皮先朝鍋底煎，待煎至呈金黃色取出。
2. 白蘿蔔切圓厚片；1支蒜苗和紅辣椒切絲，浸泡冷水約6分鐘；2支蒜苗切段；南乳搗碎。
3. 鍋燒熱，倒入11/2大匙油，放入蒜苗、1/2杯的蒜仁爆炒至金黃色，倒入五花肉，淋入紹興酒，待酒精揮發後倒入調味料、八角、白蘿蔔和水開始煮，煮滾後再煮50～60分鐘，最後倒入剩餘的蒜粒煮約5分鐘，盛盤，裝飾少許蒜苗絲和紅辣椒絲即可食用。
Directions
1. Cut the pork belly into 3 to 4cm-wide strips.Sear in the pan with skin side down until golden brown. Remove.
2. Cut the chinese radish into thick rounds. Shred 1 stalk of leek and red chillies soak in cold water for 6 minutes, Cut 2 stalks of leek into sections.Mash the fermented red beancurd.
3. Heat the pan. Add 11/2 T of oil. Stir-fry leeks and 1/2 cup of garlic cloves until golden. Add the pork belly and Shaohsing wine. Cook until the alcohol evaporates. Add the seasonings,anise, chinese radish and water and bring to a boil. After cooking for 50 to 60 minutes, add the remaining garlic cloves and cook for another 5 minutes. Transfer to a serving plate. Sprinkle with shredded garlic and red chillies serve.
這樣做更省時
如果使用壓力鍋燉煮則不需加水，加熱後上升兩條紅線改小火16分鐘；使用双享鍋也不需加水，煮約30分鐘。
Time-saving method
When cooking in a Duromatic, you don’t need towater. Reduce to low heat when two red bars are visible and simmer for 16 mimutes. The same rule applies to Durotherm and cook for 30 minutes.
更多詳細內容請參閱
《最想學會的家常菜》
《最想學會的家常菜：從小菜到主食一次學透透（中英對照）》洪白陽◎著
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