豬肋骨普遍都是用西式調味去煮,
今次我們就用泰式紅咖喱去烤,
另有一番風味~~~
Pork ribs are generally cooked with Western seasoning,
This time we will use Thai red curry to roast,
Will have a special flavor~~~
另有一番風味~~~
Pork ribs are generally cooked with Western seasoning,
This time we will use Thai red curry to roast,
Will have a special flavor~~~
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需時約 16小時
Time: 16 hrs
Time: 16 hrs
材料 - Ingredients:
豬肋骨(Pork Ribs) - 1排(Rack)
豬肋骨(Pork Ribs) - 1排(Rack)
醃料 - Marinade:
香茅(Lemongrass) - 2枝(Stalk)
南薑(Galangal) - 50g
檸檬葉(Kaffir Leaves) - 5塊(pcs)
青檸皮(Lime Zest) - 1顆(pcs)
青檸汁(Lime juice) - 2顆(pcs)
鹽和黑椒(Salt and Black pepper) - 適量(TT)
香茅(Lemongrass) - 2枝(Stalk)
南薑(Galangal) - 50g
檸檬葉(Kaffir Leaves) - 5塊(pcs)
青檸皮(Lime Zest) - 1顆(pcs)
青檸汁(Lime juice) - 2顆(pcs)
鹽和黑椒(Salt and Black pepper) - 適量(TT)
紅咖喱醬 - Red Curry Sauce:
紅咖喱(Red Curry Paste) – 150g
麵豉(Bean Sauce) - 100g
蔗糖(Light Muscovado Sugar) - 300g
紅咖喱(Red Curry Paste) – 150g
麵豉(Bean Sauce) - 100g
蔗糖(Light Muscovado Sugar) - 300g
做法 - Methods:
1. 先去除 豬肋骨 的骨膜, 在2邊 刨上 青檸皮 和灑上 鹽 和 黑椒, 備用;
First remove the membrane of pork ribs, zesting some lime zest on both sides and sprinkle with salt and black pepper, set aside;
2. 先把 香茅 切半, 用刀背剁鬆; 南薑 洗淨 切片; 檸檬葉 去梗切絲;
Cut the Lemongrass in half and chop loosely with the back of the knife; wash and slice the Galangal; Kaffir Leaves remove the veins and shreds;
1. 先去除 豬肋骨 的骨膜, 在2邊 刨上 青檸皮 和灑上 鹽 和 黑椒, 備用;
First remove the membrane of pork ribs, zesting some lime zest on both sides and sprinkle with salt and black pepper, set aside;
2. 先把 香茅 切半, 用刀背剁鬆; 南薑 洗淨 切片; 檸檬葉 去梗切絲;
Cut the Lemongrass in half and chop loosely with the back of the knife; wash and slice the Galangal; Kaffir Leaves remove the veins and shreds;
3. 把 步驟2 的材料平均地放在豬肋骨上, 入袋, 然後擠上青檸汁, 封袋後, 用65c的水溫慢煮12小時;
Put the ingredients from step 2 evenly on the pork ribs, put it into bag, then squeeze the lime juice, seal the bag, and spus vide with 65c for 12 hours;
Put the ingredients from step 2 evenly on the pork ribs, put it into bag, then squeeze the lime juice, seal the bag, and spus vide with 65c for 12 hours;
4. 紅咖喱醬: 準備炒鑊, 白鑊炒香 紅咖喱, 放入 麵豉 炒至味濃, 放入 蔗糖 炒至完全溶化和混和, 之後用攪拌器攪至成泥狀, 備用;
Red Curry Sauce: Prepare a non-stick pan, stir fry red curry without oil, add Bean Sauce to stir fry until smell strong, add Light Muscovado Sugar to stir until completely melted and mix-well, the blend it until be a paste, set aside;
Red Curry Sauce: Prepare a non-stick pan, stir fry red curry without oil, add Bean Sauce to stir fry until smell strong, add Light Muscovado Sugar to stir until completely melted and mix-well, the blend it until be a paste, set aside;
5. 12小時後, 取出豬肋骨浸冷水冷卻, 備用;
After 12 hours, take out the pork ribs then ice bath, and set aside;
After 12 hours, take out the pork ribs then ice bath, and set aside;
6. 豬肋骨冷卻後, 先取出 紅咖喱醬 回溫至室溫和軟化, 先去除所有 醃料 和印乾表面的水份, 然後在2邊 擦上 紅咖喱醬, 醃至少1小時;
After the pork ribs are cooled down, first take out the red curry paste, warm it to room temperature and soften, then remove all the marinade and use a towel to absorb the moisture, then brush the Red Curry Sauce on both sides and marinate for at least 1 hour;
After the pork ribs are cooled down, first take out the red curry paste, warm it to room temperature and soften, then remove all the marinade and use a towel to absorb the moisture, then brush the Red Curry Sauce on both sides and marinate for at least 1 hour;
7. 1小時後, 預熱焗爐, 150c 上下火模式, 放入 豬肋骨 焗40分鐘, 然後升溫至210c, 焗20分鐘至表面微焦, 取出後先靜止10-15分鐘, 之後即可享用。
After 1 hour, preheat the oven, 150c, both heat side mode, roast the pork ribs for 40 minutes, then heat up to 210c, roast for 20 minutes until the top is slightly burn, take it out and rest for 10-15 minutes, then serve it.
After 1 hour, preheat the oven, 150c, both heat side mode, roast the pork ribs for 40 minutes, then heat up to 210c, roast for 20 minutes until the top is slightly burn, take it out and rest for 10-15 minutes, then serve it.
完成
Finish
Finish
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