🟢材料：
梅頭豬肉 800 克
薑、蒜頭、蔥 適量
叉燒醬 100 克
南乳 20 克
五香粉 1 茶匙
柱侯醬 1 湯匙
麥芽糖 100 克
米酒（如有，放玫瑰露酒較好）2 湯匙
🟢做法：
1️⃣ 豬肉洗淨晾乾水，切成 1 英吋厚片，加入叉燒醬、南乳、五香粉、柱侯醬、米酒、薑、蒜頭、蔥醃 6 小時或過夜。
2️⃣醃過的豬肉放入氣炸鍋中，以攝氏 180 度氣炸 25 分鐘♦至微微金黃程度，加入麥芽糖每邊再氣炸 3 分鐘。
3️⃣醃過的豬肉連同醃汁放入平底鍋，中小火煮 20 分鐘至熟透，盛出豬肉洗鍋，下油小火再煎至兩面金黃，下麥芽糖即可。
♦備注：📌豬肉於冰箱取出宜靜置３０分鐘讓其回復室溫，氣炸時間因應氣炸鍋火力及豬肉情況而定。
🟢Ingredients:
Pork belly - 800g
Ginger, garlic, spring onion - as needed
Char siu sauce - 100g
Fermented red bean curd - 20g
Five-spice powder - 1 teaspoon
Chu Hou sauce - 1 tablespoon
Maltose - 100g
Rice wine (Mei Kuei Lu Chiew is preferred if available) - 2 tablespoons
🟢Cooking Directions:
1️⃣ Wash and dry the pork belly, cut it into 1-inch thick slices, and marinate it with char siu sauce, fermented red bean curds, five spice powder, Chu Hou paste, Mei Kuei Lu Chiew, ginger, garlic, and spring onions for 6 hours or overnight.
2️⃣ Put the marinated pork belly into an air fryer and air fry it at 180 degrees Celsius for 25 minutes♦ until slightly golden, then add maltose and air fry for 3 more minutes on each side.
3️⃣ Put the marinated pork belly and its marinade in a flat-bottomed pan, cook over medium-low heat for 20 minutes until fully cooked, then take out the pork belly and wash the pan. Fry the pork belly over low heat until both sides are golden brown, then add maltose to coat it.
♦Note: 📌It is recommended to let the pork belly sit at room temperature for 30 minutes after taking it out of the refrigerator. The air frying time may vary depending on the air fryer's firepower and the pork's condition.
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23 авг 2024
