Braised Pork Belly In Red BeanCurd Sauce
4951
難度
★★★★
20分鐘
材料
做法
Ingredients
|
|
|---|---|
| 500g | pork belly |
| 30g | ginger |
| 4 stalks | spring onion |
| 2 pcs | red bean curd |
| 2 tbsp | shaoxing wine |
| 1 tsp | salt |
| 1 tsp | sugar |
 |
做法 |
|---|---|
| 1 | Place pork belly skin facing down on the chopping board and remove the top most layer of lean meat. The removed lean meat can be used for other purposes. |
| 2 | Scrape skin clean of hair, wash and blanch for 20 minutes, then rinse with cold water for 2 minutes. |
| 3 | Punch holes on the skin with a special pork skin punch and dry with kitchen towels. |
| 4 | Cut ginger with skin into thin slices, and spring onion into sections. Mash red bean curd, add 2 tablespoons of water and mix into a red bean curd paste. |
| 5 | Heat 2 tablespoons of oil in a pot over medium heat, place pork belly skin facing down in the oil and lightly brown the skin. Rinse with cold water immediately. Leave oil in the pot for later use. |
| 6 | Place pork belly on the chopping board and cut the lean meat into 9 squares, taking care not to cut through the fat and skin layer. |
| 7 | In the pot over medium heat stir fry ginger and spring onion until pungent, stir in red bean curd paste, put in pork belly, dribble wine and, using chop sticks, turn the meat over so that each side is c |
