椰水莲藕焖花肉 Braised Pork Belly With Lotus Root In Coconut Juice

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材料
五花肉350克(切片)、鱿鱼1片(浸软去膜切片)、莲藕1节(切块稍拍松)、粉葛200克(切块状)、红萝卜1条(切块)、嫩椰青水2粒、老姜1小块(拍扁)、桂皮1支、南乳1小块
调味料
生抽2汤匙、鸡精粉1茶匙、糖1茶匙、盐少许
做法
1 热镬下1汤匙油,爆香姜、桂皮,放入鱿鱼炒香,取出备用。(图2)
2 接着再下少许油,加入南乳一起炒香,放入花肉爆至金黄色,盛出备用。(图3-4)
3 镬内放入莲藕、粉葛拌炒,注入椰青水煮滚后,转慢火盖上,焖约40分钟。(图5-8)
4 将炒过的花肉、鱿鱼及红萝卜放回镬内,继续焖约25分钟,至够软。
5 加入调味料,试味即可。

INGREDIENTS
350g pork belly (sliced), 1 dried squid (soak until soften and remove membrane, sliced), 1 block lotus
root (cut into pieces and smashed), 200g Arrowroot (cut into pieces), 1 carrot (cut wedges), 2 young
coconut juice, 1 piece ginger (smashed), 1 stick cinnamon, 1 small block red fermented bean curd
SEASONING
2 tbsp soy sauce, 1 tsp chicken powder, 1 tsp sugar, dash of salt
METHOD
1 Heat oil in wok, sauté ginger and cinnamon until fragrant; toss in dried squid, fry until fragrant;
dish out. (pic 2)
2 Add some more oil in wok, sauté red fermented bean curd until fragrant, toss in pork belly, fry
until golden brown and dish out. (pic 3-4)
3 Add lotus root and arrowroot in wok, stir-fry briefly; pour in coconut juice and bring to boil;
and then cover with lid and simmer in low heat for about 40 minutes. (pic 5-8)
4 Add in stir-fried meat, squid and carrot; continue to simmer for 25 minutes until soften.
5 Add seasoning and adjust taste.