今次會做一道意大利傳統美食,
一道擁有好脆外皮的燒豬腩卷~~~
This time I will make a traditional Italian food,
A roast pork belly roll with a crispy skin~~~
烹調時間: 1天
Cooking Time: 1 day
Music Small Guitar from bensound.com
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Detail on YouTube:
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材料 (6人) - Ingredients (6 ppl):
豬腩 Pork Belly – 750g
香料 - Filling:
百里香 Thyme – 10g
迷迭香 Rosemary – 10g
鼠尾草 Sage – 10g
粗鹽 Coarse salt – 1 tbap
蒜粉 Garlic powder – 2 tbsp
辣椒粉 Chili powder – 1 tbsp
黑椒粉 Black pepper powder – 1 tbsp
配菜 - Side dishes:
西蘭花 Broccoli - 1 棵 stalk
馬鈴薯/薯仔 Potatoes - 2個 pcs
蕃茄 Tomatoes - 3個 pcs
洋蔥 Onions - 0.5個 pcs
黑橄欖 Black olives – 30g
特級初榨橄欖油 Extra virgin olive oil – 2 tbsp
意大利黑醋A Balsamic Vinegar A - 2tbsp
意大利黑醋B Balsamic Vinegar B - 50g
鹽和黑椒 Salt and black pepper - 適量 QS
做法 - Methods:
1. 先把百里香, 迷迭香和鼠尾草摘出葉, 切碎, 之後加入粗鹽, 蒜粉, 辣椒粉和黑椒粉拌勻, 備用;
First pick the leaves of thyme, Rosemary and Sage, chop them, then add coarse salt, garlic powder, chili powder and black pepper powder and mix well, set aside;
2. 先把豬腩清洗, 去毛(如有), 之後把豬腩中間切至能打開, 在豬腩上平均地撒上香料, 然後捲上和用繩綁上, 放入真空袋中, 放在54度的水中慢煮12小時, 12小時之後取出放在冷水中冷卻;
First wash and clean the pork belly, remove the hair (if any), then butterfly cut the pork belly until it can be opened, spread the filling evenly on the pork belly, then roll it and tie it up with a rope, and put it into vacuum bag and seal. Sous Vide in 54c water for 12 hours, take it out and cool down in cold water after 12 hours;
3. 豬腩卷冷卻後, 把豬腩卷從真空袋中取出和用廚房紙吸乾表面的水份, 然後用針在皮上打孔, 備用;
After the pork belly rolls are cooled, take the pork belly rolls out from the vacuum bag and absorb the water with kitchen towel, then use a needle to punch holes in the skin and set aside
4. 預熱焗爐至210c, 放入豬腩卷焗30分鐘;
Preheat the oven to 210c, put pork belly rolls in and bake for 30 minutes;
5. 先把薯仔去皮和切角; 蕃茄去籽切粒, 洋蔥和黑橄欖切粒, 西蘭花去梗, 備用;
First peel and cut the potatoes in to big pieces; remove the seeds and diced tomatoes, diced onions and black olives, and romve the stalk of broccoli, and set aside;
6. 30分鐘後, 取出豬腩卷, 焗爐升至230c, 把薯塊放在豬腩卷2旁和撒上鹽和黑椒, 放入焗爐焗1小時至1.5小時;
After 30 minutes, take out the pork belly rolls, the oven rises to 230c, put the potatoes on the both side of the pork belly roll and sprinkle with salt and black pepper, put it into oven and bake for 1 hour to 1.5 hours;
7. 混合蕃茄粒, 洋蔥粒和黑橄欖切粒, 加入橄欖油和意大利黑醋A, 拌勻, 放在雪櫃中備用;
Mix the diced tomatoes, onion and black olives, add olive oil and balsamic vinegar A, mix well, and put into refrigerator for later using;
8. 準備熱水一鍋, 加鹽, 放入西蘭花灼30秒, 之後取出西蘭花和放入冷水中冷卻;
Prepare a pot of hot water, add salt, blanch broccoli for 30 seconds, then remove the broccoli and put it in cold water to cooling down;
9. 當豬腩卷焗45分鐘後, 把所有薯塊取走, 倒出多餘的豬油(保留), 豬腩卷再放入焗爐繼續焗至外皮變脆;
When the pork belly rolls have been baked for 45 minutes, remove all the potatoes, pour out the excess oil (keep it for later using), and put the pork belly rolls into the oven to continue baking until the skin becomes crispy;
10. 準備小鍋, 倒入意大利黑醋B, 用小火濃縮至剩下一半, 倒出, 備用;
Prepare a small pot, pour balsamic vinegar B, concentrate on low heat to the remaining half, pour out and set aside;
11. 豬腩卷焗至外皮變脆後, 取出靜止10分鐘;
After the pork belly rolls are baked until the skin becomes crispy, take it out and rest for 10 minutes;
12. 準備炒鑊, 倒入隔出的豬油, 用大火燒熱後放入西蘭花炒至上色, 之後把西蘭花取出, 再倒入隔出的豬油, 同樣用大火燒熱後放入薯塊翻熱和炒至外皮脆, 取出, 備用;
Prepare a frying pan, pour lard in(kept it before), heat up with high heat and add the broccoli to saute until coloring, then take the broccoli out. Pour lard in again(kept it before), and put the potatoes in for reheat and saute until the skin is crispy, remove and set aside;
13. 上碟: 先把豬腩卷2邊切去, 之後平均地切成6塊, 把切塊後的豬腩卷放上碟中, 取出一湯匙蕃茄粒混合物放在豬腩卷上, 在旁邊放上薯塊和西蘭花, 最後加上濃縮意大利黑醋B在西蘭花上, 即可。
Plating: First trim both side of the pork belly rolls, then cut them into 6 evenly pieces, put one piece of pork belly roll on the plate, take a tbsp of tomato diced mixture and put it on the pork belly roll, then put the potatoes and broccoli next to pork belly roll, and finally add concentrated balsamic vinegar B on the broccoli.
完成
Finish
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