泰国猪脚饭Thai Stew Pork Knuckle
- Prep Time40 Mins
- Cook Time3 Hours
- Type
- View616
Sawadee…焖煮得软绵入味的泰国猪脚饭让人念念不忘。猪脚经过特制的卤汁炖煮吸收了酱料,配上卤蛋和新鲜的青菜,让这道佳肴更加丰富解腻,每一口都超赞!
食谱制作:Jenny Choo
摄影:Chew(westlight studio)
Ingredients
材料
Ingredients
Directions
猪脚洗干净煎至外皮金黄。捞起备用。Rinse the pork knuckle and sear it until the skin is golden brown. Set aside.
将胡椒、蒜头和香菜根放入石钵中, 杵碎成糊。In a mortar and pestle, pound the white peppercorns, garlic cloves, and cilantro roots into a paste.
深锅加入水,把蒜头糊、肉桂、八角、五香粉、黑酱油、酱油、蚝油、盐和椰糖放入,搅拌均匀。In a large pot, add water and stir in the garlic paste, cinnamon stick, star anise, five-spice powder, dark soy sauce, soy sauce, oyster sauce, salt, and Gula Melaka. Mix well.
将猪脚放入,大火煮滚关小火继续焖煮3个小时,或直到猪脚软就可以了。Place the pork knuckle into the pot, bring it to a boil, then reduce the heat to simmer for 3 hours or until the pork knuckle is tender.
将水煮蛋放入锅中,浸泡20分钟即可。Add the hard-boiled eggs to the pot and let them simmer for an additional 20 minutes. Done.
泰国猪脚饭Thai Stew Pork Knuckle
Ingredients
材料
Ingredients
Follow The Directions
猪脚洗干净煎至外皮金黄。捞起备用。Rinse the pork knuckle and sear it until the skin is golden brown. Set aside.
将胡椒、蒜头和香菜根放入石钵中, 杵碎成糊。In a mortar and pestle, pound the white peppercorns, garlic cloves, and cilantro roots into a paste.
深锅加入水,把蒜头糊、肉桂、八角、五香粉、黑酱油、酱油、蚝油、盐和椰糖放入,搅拌均匀。In a large pot, add water and stir in the garlic paste, cinnamon stick, star anise, five-spice powder, dark soy sauce, soy sauce, oyster sauce, salt, and Gula Melaka. Mix well.
将猪脚放入,大火煮滚关小火继续焖煮3个小时,或直到猪脚软就可以了。Place the pork knuckle into the pot, bring it to a boil, then reduce the heat to simmer for 3 hours or until the pork knuckle is tender.
将水煮蛋放入锅中,浸泡20分钟即可。Add the hard-boiled eggs to the pot and let them simmer for an additional 20 minutes. Done.