Sunday, September 22, 2019

Steamed Pork Belly with Yam 【芋头扣肉】



今年春节期间我做了好些菜过节,但是因为后来工作开始忙碌,也就没时间一一地把食谱整理出来。趁这些天有点时间,把食谱都写好,以后也可以再做。

芋头扣肉是我家乡非常受欢迎的一道年菜,寓意“年年有余”,也非常好吃。

I made a few dishes that I really liked during the Chinese new year period this year, but had little time to work on the recipe and pictures. Since this month is a little more relax work wise, I finally find time to write the recipe.

Steamed pork belly with yam is a very traditional and loved dish for Chinese New Year, this version turned out good and it actually tasted better the day after!


材料:
450 克/一磅的 五花肉 (1/2 勺老抽抹猪肉上)
450 克 / 一磅的 荔浦芋头

酱汁材料:
1 根 青葱 (切段)
1 只 八角
1 片桂叶
1 大勺 料酒
1 大勺 生抽 (口味重可以多加一勺)
1 大块 南乳 (加 1 小勺的南乳汁)
1 大勺 蠔油
1 小勺 冰糖
1/8 小勺 五香粉 (可无)

Ingredients:
450 g/1 lb of Pork belly (1/2 tsp of dark soy sauce as marinade)
450 g/ 1 lb of Taro/Yam

For the gravy:
1 Scallion (Cut in 2 inches)
1 Star Anise
1 Bay leaf
1 tbsp of cooking wine
1 tbsp of light soy sauce (use two if you like it saltier)
1 cube of fermented red tofu 南乳 (plus 1 tsp of the brine)
1 tbsp of Oyster sauce
1 tsp of Rock sugar
1/8 tsp of Five spice powder (Optional)





1. 把五花肉洗净用清水煮至七分熟,取出沥干抹上老抽皮向上放到冰箱里风干两个小时。

2. 芋头削皮切成1公分厚的半圆形状,起油锅把芋头片炸至表皮变硬,边上有点金黄即可。

3. 五花肉可以肉皮用叉子叉许多洞洞,也可以不叉。皮朝下入油锅中小火把猪皮炸成金黄色。(这个过程记得盖上厨房纸或锅盖,会喷油的哦!)

4. 炸好的猪肉泡入冰水里一个小时,至猪皮起皱成虎皮状。取出切成和炸好的芋头一样厚度的片状。

5. 一片芋头一篇五花肉交替排放到一口深碗里。

1. Clean and blanch the pork belly until the pork belly is stiff to touch, drain and rub a layer of dark soy sauce all over pork belly, keep it in the refrigerator with the skin facing up to dry the skin for 2 hours.

2. Peel and cut the taro into semicircular in shape, about 1 cm in thickness. Heat about 2 inches of oil in a cooking pot, fry the taro slices until it creates a hard shell on it, and a little golden brown at the corners.

3. Poke small holes on the pork belly using meat tenderizer punch, if you have. Else it is fine without this step. Deep fry the pork belly with the skin face down, until the skin turned golden in color.(Be extra careful with this step, the hot oil splattered!)

4. Soak the deep fried pork belly in icy water for an hour to clear the wrinkled skin effect that gives the beautiful look of this dish. Take the pork out, drain and sliced into the same thickness of the fried taro.

5. Arrange the taro and pork belly slices alternately in a deep bowl.



6.  锅里热上 1 大勺食油,加入桂叶八角和冰糖炒至冰糖融化之后加入葱段、腐乳和五香粉炒匀。

7. 加入小半杯水煮滚后加入料酒、酱油、蠔油、老抽和腐乳汁,再次煮滚后把酱汁淋到芋头和五花肉上。

8. 倒扣一个小盘子后把扣肉入蒸笼蒸至少60分钟,我喜欢软糯一点的,会蒸一个半小时。

9. 蒸好之后把碗里的汤汁倒入一口小锅里,把香料都捞出,煮滚加点芡粉收汁,碗里的芋头和扣肉倒扣到盘子里,淋上收浓的汤汁。边上可以铺上烫好的青菜吃。

6.  Heat 1 tbsp of oil in a cooking pan, add bay leaf, star anise and rock sugar and cook until the rock sugar melted, then add scallion, fermented tofu and five spice powder, stir for 30 seconds.

7.  Add 1/2 cup of water with cooking wine, light soy sauce, oyster sauce, dark soy sauce and the brine from fermented tofu, bring to boil and spread the sauce over the pork belly and taro.

8. Place a small plate upside down to cover the bowl, place the bowl in a steamer to steam for 60-90 minutes, depending on how soft you prefer your pork to be.

9. Once the steaming process is done, pour the gravy into a small saucepan, remove all spices and bring to boil, thickened the gravy with some corn starch water.

10. Place a plate over the bowl and overturn the pork belly and taro into the plate, drizzle the gravy over the dish before serving, you can also decorate the dish with some blanched bok choy.




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