Braised Pork With Preserved Red Tofu Sauce/南乳扣肉

IMG_2442

五花肉1000 克

梅菜2 杯

南乳3 块

南乳汁 3大勺

蚝油 3大勺

生抽4 大勺

白糖2 大勺

水1杯

蒜头4 颗

料酒2大勺

我本来是要煮梅菜扣肉的,一早把梅菜也泡好了,结果突然改变主意去买了南乳要做南乳扣肉。因为已经泡好了梅菜,所以索性把梅菜也放了进去。所以这道菜更因该叫做南乳梅菜扣肉更贴切。

把以上除肉和菜以外的材料放碗中调开,备用。

梅菜切小泡水隔夜洗净后加少许油炒好加少许盐糖调味。(味道要很淡)

把五花肉对切,冷水入锅加两片姜两颗八角大火煮开后中小火煮半个钟。

用叉子在皮上扎些洞,抹层老抽上色。晾干。

不粘锅中加1/2杯油,肉皮朝下放入锅中。马上盖上盖子,油炸5-7分钟或到锅中不在有很大的动静。

五花肉放入冷水中浸泡大概45分钟到皮起泡。

五花肉泡水时,芋头切厚片后油炸。

五花肉捞出切成跟芋头一样的厚片,和芋头错开码在碗里。

把调好的酱汁淋在肉上。我是分开碗做了两份这次。接着把梅菜放在肉上。

水开后放入锅中隔水用中火蒸2个钟头。

吃时拿个盘子盖住肉后倒扣过来,把酱汁倒出来煮开,加点淀粉水勾芡后倒回肉上。

如果只做南乳扣肉的话酱料要少放一点要不会太咸。

pt2016_02_06_11_43_01

Pork belly 1000 g

Chinese preserved vegetable 2 cups

Chinese preserved red tofu 3 pieces

Juice of preserved red tofu 3 tablespoons

Oyster sauce 3 tablespoons

Soy sauce 4 tablespoons

Sugar 2 tablespoons

Water-1 cup

Minced Garlic 4 cloves

Wine 2 tablespoons

I was supposed to cook preserved vegetable with pork, so I prepared the vegetable beforehand, but then I change my mind to buy preserved red tofu to make braised pork with preserved red tofu; but since I already have the vegetable ready, I just simply add the vegetable to the dish too. So this dish should be called Braised pork with preserved vegetable in preserved red tofu sauce.

Put above ingredients except for the meat and vegetables in a bowl and mix well, and set aside.

Stir fry vegetable with a little oil and a pinch of salt and sugar. (Make sure it is very light spiced)

Cut pork into 2 big pieces, add pork to the cold water and boil with two slices of ginger and two pieces Star anise, after the water boils, cook with low heat for half an hour.

Poke holes on the skin with a fork, pain the skin with dark soy sauce, let dry.

Add 1/2 cups of oil in a nonstick skillet, skin side down into the skillet. Immediately cover the lid, cook for 5-7 minutes.

Soak the pork in cold water for about 45 minutes until skin is blistering.

While the pork is soaking in water, cut taro into thick slices then deep fry.

Pork cut into same thick slices like taro, then arrange pork and taro in a bowl.

Pour sauce over the meat. (I made two separate bowls.) Then put vegetable on top of the meat.

Steam the dish over boiling water with medium heat for 2 hours.

Cover the meat with a plate when ready to serve, flick over the dish into the plate, then pour out the sauce to a separated cooking pan, bring it to boil, and then add some starch water to thicken and pour it back into the meat.

If you only make braised pork with preserved tofu, make sure use less sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s