威廉安格斯第三十三課:鹽烤脆皮五花肉 ，糖醋里肌 ， 烤豬肋排 ，豬排佐柳橙奶油醬

我的廚房實作:

今天的廚房終於不再是麵粉與甜點了  喔耶

而且卻還是還有人缺課

這麼美味的一天   我真想連他的份都拿起來煮阿~~~


這四道料理我覺得對亞洲人都能很得心應手

畢竟是吃豬肉"很多很多"的國家

主廚也問我說  想必糖醋里肌在台灣很常見吧

當然

尤其有一位從來不藏私的中餐主廚(我的老爹)

加上我嗜甜的螞蟻嘴

有一度根本就希望天天吃到所有糖醋阿~~~(人生真美好)

而鹽烤脆皮五花肉我突發奇想

特地在底下墊上冰水浸過的蔥絲&薑絲

沒想到卻是挑食的盧先生當天最愛的一道菜!!!

挖~以後可以做招牌了 耶呼!

Crackled Pork Belly 鹽烤脆皮五花肉 (左上) 

Ingredients:

·         Pork Belly, Oil, Salt

Method:

·          Trim and clean pork belly

·         Score the pork skin approximately at 0.5 cm interval: this will make it easy to carve and ensure each slice has some crackle

·         Pour boiling water over the skin

·         Pat dry with paper towel and leave to air to dry for 15mins

·         Generously massage with oil and salt

·         Place skin side down in a heavy based roasting tray

·         Put in a 220 degree preheated oven

·         Once the skin has crackled turn the pork over

·         Continue to cook at 160 degree to an internal temperature of 70 degree

·         Rest before carving

Pork Sweet and Sour 糖醋里肌 (左下) 

Ingredients:

·         Marinade: 20ml rice wine, 50ml soy sauce, 1 egg  white, 20g ginger crush, 10g cornflour, pinch salt, 150g pork loin diced

·         Sauce: 40ml water, 40ml pineapple juice, 40ml vinegar, 80ml tomato sauce, 40g sugar, trace sesame oil, trace chilli sauce, trace soya sauce, trace salt, 50g Capsicum red and diamond cut, 50g pineapple cubed, 1 spring onion, 50g corn flour, 20ml oil, 1 clove garlic chopped, 20ml water

Method:

·         Mix ingredients to make a marinade. Add diced pork and marinades for 30 minutes

·         Combine all ingredients to make the sauce and simmer for 5 minutes

·         Prepare vegetables and set aside

·         Remove the meat from marinade and drain. Roll in cornflour, shake off excess and deep fry until golden colour

·         Heat oil, add capsicum and pineapple then add and fry garlic

·         Add sauce and thicken lightly with cornflour and water. Make sure you have enough sauce and that the sauce has correct consistency and flavour as you must serve as soon as possible once add the pork

·         Add pork and spring onion. Stir well and serve

Pork Spare-Ribs 烤豬肋排 (右上) 

Ingredients:

·         6 Pork spare- ribs

·         Marinade: 100g Plum sauce, 10ml Soy sauce, 30g Brown sugar or honey, 3g Green ginger grated, 25ml Vinegar, 25ml Tomato sauce, 15ml Hoi Sin sauce, 50g Onion chopped, 1 Garlic clove crash

Method:

·         Combine all ingredients for the marinade. Add the spare- ribs and let sit for several hours , turn occasionally

·         Pre-heat oven to 175 degree, line a roasting tray with foil and place the ribs in with half the marinade. Fold excess foil from sides to the middle and crimp to create a sealed pouch

·         Place in oven and cook until tender (about 1 hour). When tender open pouch, turn oven to 190 degree and cook further for about 29 minutes to caramelise, be careful not to burn them

Pork Medallions with Orange Cream Sauce 豬排佐柳橙奶油醬 (右下) 

Ingredients:  

·         150g Pork loin cut to 2 medallions, 100ml white stock, 1 orange juice and zest, 1 leaf sage chopped, 100ml cream, 5g sugar, 50g butter

Method:

·         Reduce the stock by half to intensify the flavour

·         Add orange juice and zest to stock, bring to boil then simmer and reduce by half

·         Season pork steak and place in a hot frying pan, cook to medium

·         Remove steak from pan, keep warm and rest

·         Deglaze frying pan with stock and orange reduction

·         Add cream, sugar and bring to the boil then simmer to infuse flavour and reduce to thicken. Lower the heat then whisk in a few pieces of chopped butter at a time, until all the butter is incorporates. Season with pepper only.

·         To serve nappe  over steak and garnish