娘惹煎黑肉扒配酸洋葱 Nyonya Pork Chop

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材料
500克肉眼(切1寸厚度)
腌料
3大匙生抽、1大匙黑酱油、½大匙麻油、1大匙蚝油、2大匙糖、1小匙胡椒粉、1小匙鸡精粉、½ 小匙味精、
½小匙五香粉
腌酸洋葱
3粒洋葱(去皮,切圈)、4条指天椒(切粒)、250克米醋、6大匙糖
做法
1 用刀背拍松肉眼,加入腌料拌匀腌制隔夜。(图1-2)
2 腌酸洋葱:将洋葱圈和指天椒在滚水中烫过,捞起沥干水分,加入其余材料拌匀腌制1小时备用。(图3)
3 烧热3大匙油,放下肉扒,每一面煎大约3-4分钟至刚好熟,盛起沥干油份。(图4-5)
4 配上酸洋葱一起享用。

INGREDIENTS
500g pork loin (cut into 1 cm slices)
CONDIMENTS
3 tbsp soy sauce, 1 tbsp dark soy sauce, ½ tbsp. sesame oil, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tsp
pepper, 1 tsp chicken powder, ½ tsp 5 spices powder
PICKLED ONION
3 onion (peel and cut into rings), 4 chili padi (sliced), 250g rice vinegar, 6 tbsp sugar
METHOD
1 Loosen the pork loin with the back of cleaver, and then marinate with condiments for over-night.
(pic 1-2)
2. To make pickled onion: Blanch onion rings and chilli padi in boiling water, drain and marinate with the rest of ingredients for 1 hour. (pic 3)
3. Heat 3 tbsp oil in wok; sear the meat 3-4 minutes for each side until just cooked, drain. (pic 4-5)
4. Serve with pickled onion.