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美味食谱

叉烧肉(拉面)

叉烧肉(拉面)

  • Recipe parson20160119 26781 hqf99x 4-6人份
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用这份叉烧肉食谱来制作一碗属于自己的亚洲风味暖身料理吧。制作叉烧肉要选用鲜嫩的五花肉并用酱油和调味料将其腌渍入味,叉烧肉是日式拉面中常用的配菜。您还可以尝试在炒菜、炒饭、沙拉和三明治中加入这款叉烧肉。新的尝试,新的味道。

材料

1.3kg pork belly
500ml soy sauce
1L water
200ml cooking sake
50ml mirin
110g sugar
2 cloves garlic
2 pieces ginger
1 leek

做法

  1. Tie your pork belly into a roll with baker’s twine, keeping the skin on the outside. This will help keep your pork moist while it’s cooking so don’t be tempted to cut it off.

  2. Roughly chop and peel your garlic and ginger. Chop off the white section of your leek, we’ll only be using the green section in this recipe. You can reserve the white part for another recipe, or use it as a garnish for your ramen if you like.

  3. In a large pan add the soy sauce, water, cooking sake, mirin, sugar, garlic, ginger and leek and mix together over a medium flame. Next add the the rolled pork belly.

  4. If you have a drop-lid pop it on top, otherwise place a pan lid a bit smaller than your pot, or a piece of parchment or aluminium foil on top with a few holes poked in it. Reduce the heat to low and simmer for 3-4 hours. Remember, cook it low and cook it slow – this retains its juiciness but ensures the marinade is absorbed into the meat.

  5. Poke your pork with a bamboo skewer. If there’s no resistance and the skewer pokes through easily, your pork is cooked. Cool and then leave to marinate in the sauce overnight in the fridge.

  6. Remove your pork from the liquid and wrap with cling film. Pop in the fridge once more and refrigerate until you’re ready to use. Slice thinly and serve on ramen noodles, warm rice or salads.