Saturday, August 22, 2015

【手工肉燥 & 卤肉饭】Taiwanese Braised Pork & Braised Pork over rice



作为闽南人,葱油香是许多家乡菜不可或缺的味道。我喜欢台式料理跟它接近我的家乡口味有很大的关系,所以经常到附近的台式餐厅吃卤肉饭加一碗肉丸汤,或一些卤味。

第一次吃手工肉燥是多年前刚到美国时,和前私房版主爱厨第一次见面时她给我带的,爱厨的手艺实在让人惊艳不已,肉燥比绞肉做的要好吃太多,自此我每每做肉燥都会不厌其烦地手工把五花肉切丁。这么多年来,我经常炖一锅肉燥摆冰箱里,忙碌的日子里让自己回到家可以很快地就吃上晚饭。

肉燥我尝试过好几个不同的食谱,有加香料的,有加五香粉的,有加老抽的,甚至有的还加蚝油,最终我还是最喜欢单纯的葱油和酱油熬制出来的肉燥。

今天写个食谱,记录单纯而美味的古早味,美食,其实并不需要那么复杂哦!

I liked Taiwanese cuisine for a very obvious reason-- it is very close to Hokkien cuisines and relatively light in its seasoning. I also like the taste and fragrance of fried shallot and shallot oil in many of its dishes.

This Taiwanese braised pork is normally made with minced pork here in many restaurants, the first time I had it with cubed pork was a box given by a good friend Wendy who is originally from Taiwan. Since then,  I will take my time to cubed the pork belly whenever I make this dish the taste and texture is simply incomparable.

I have also tried many different recipes for this dish after years of trying and testing, I concluded that the best recipe for this braised pork is the simplest of all, just a good amount of shallot and a little shallot oil with a good soy sauce is enough for giving authentic and unforgettable flavor to this dish.

Here is my version of Taiwanese braised pork, goes well with rice and noodle, very handy on busy days, have a pot of it in the fridge and dinner could be ready under 10 minutes!


材料:
500 克 五花肉 (切小丁)
1 cup 红葱酥
2/3 cup 酱油 (最好是天然酿制的酱油,我用了有机酱油)
12-15 克 冰糖
5 cup 食用水

卤肉饭:
1 碗 白米饭
烫青菜 适量 或 酸菜 少许
1 只卤蛋

Ingredients:
500 gm Pork Belly (cubed as small as you can)
1 cup Fried Shallots
1 cup Light soy sauce (try to use naturally brewed soy sauce, I used organic ones)
12-15 gm rock sugar
5 cup drinking water

For Braised Pork Rice:
1 bowl cooked white rice
Some cooked green leaves vegetables or some pickled mustard
1 Braised Egg




1. 把五花肉切丁。热上一口锅,把五花肉下锅煸炒至变色然后边角带一点点的焦香。

2. 把肉丁盛入一口深锅里,加入冰糖,酱油和水,大伙煮滚,转中火炖一个小时。

3. 加入葱酥,中小火继续焖炖两个小时,或至肉变得软糯。

注:制作好的肉燥可以在冰箱冷藏室里一周。

4. 制作卤肉饭,把米饭摆到碗里,淋上肉燥,切上半只卤蛋,烫好青菜。即可开吃。

注:如果想要加入鸡蛋和豆腐或其他材料一起卤制的话,可以在炖制两个小时后加入一起卤。

1. Cubed pork belly as small as you can, I cubed mine to about 1 cm x 1.5 cm. Heat up a wok without oil, place the pork belly cubes in and stir until it starts releasing oil.

2. Dish out the pork and placed into a deep pot, add rock sugar, soy sauce and water, bring to rolling boil, then turn the heat to medium low, cook for 1 hour.

3. Add fried shallot, turn the heat down to low continue cooking for 2 more hours until the pork become super tender.

Note:You can also add some hard boiled eggs and fried hard tofu in between to braise, I loved mine with tofu in it!

4. Steamed or blanched some green veggies, place steamed rice in a bowl, scoop out about 1/2 cup of braised pork with gravy, pour over rice, serve with veggies and half piece of braised egg (If you do make it.)

Note:The braised pork could be stored in the fridge for about 1 week.


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