Small House Cooking 蝸煮

油封鴨腿, 大家都有聽過或吃過,
油封豬, 大家應該很少聽或未聽過,
今次會用油封鴨腿的做法來做一道油封豬腩~~~
Confit Duck legs, everyone has heard or eaten,
Confit Pork, you should have rarely heard or never heard of it,
This time I will use Confit Duck legs method to make Confit Pork Belly~~~

烹調時間:  1天
Cooking Time: 1 day

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/0aXXT45SjEA

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材料(4人份) - Ingredients (4 ppl)::
油封豬腩 - Confit Pork Belly:
豬腩肉 Pork Belly - 970 g
粗鹽 Coarse Salt - 200 g
話梅粉 Plum Powder - 0.5 tsp
豬油(可用其他煮食油取代) Lard (can be replaced by other cooking oil) - 200 g
百里香 Thyme - 2 g
迷迭香 Rosemary - 2 g
月桂葉 Bay leaf - 2 塊 PCS
蒜瓣 (拍扁) Garlic cloves (crushed) - 15 g
黑椒粒 Blackpepper Corn–10 粒 PCS

豬汁 - Pork Jus:
豬肉和豬骨 Pork and pork bones - 250 g
洋蔥 Onion - 60 g
甘旬 Carrot - 30 g
西芹 Celery - 30 g
蕃茄 Tomato - 150 g
蘋果酒 Apple Cider - 100 ml
豬高湯(可略) Pork stock (optional) - 100 ml
水 Water - 1 L
月桂葉 Bay leaf - 1 - 2 塊 PCS
京蔥 (綠色部分) Leek (green part) - 30 g
乾百里香 Dried Thyme - 1 tsp
乾巴西里 Dry Parsley - 1 tsp
蒜瓣 (拍扁) Garlic clove (Crushed) - 1 瓣 clove
黑椒粒 Blackpepper Corn - 10 粒 PCS
冷牛油 Cold butter - 20 g

裝飾 - Garnish
羅勒葉 Basil leaves - 8-12 塊 PCS

伴菜 - Side dishes:
蕃薯泥 Mashed Sweet Potatoes - 4 TBSP
醋泡紅洋蔥 Pickled Red onion - 適量 QS

做法 - Methods:
1. 先清洗和抹乾豬腩肉, 準備平底盤, 放入粗鹽和話梅粉拌勻, 放上豬腩肉(皮向下), 放入雪櫃中2小時(不用包上保鮮紙/保鮮膜), 2小時後, 清洗豬皮上的粗鹽, 在豬皮上切花紋, 備用;
   Wash and dry the pork belly first, prepare a trap, add coarse salt and plum powder and mix well, put the pork belly (skin side down), put it into refrigerator for 2 hours (without wrapping it with plastic wrap), after 2 hours, wash away the coarse salt on the pork skin, cut patterns on the skin, set aside;

2. 準備真空袋, 放入豬腩肉, 豬油, 百里香, 迷迭香, 月桂葉, 蒜瓣 (拍扁), 黑椒粒, 抽真空封袋, 放入70度水中慢煮16小時, 16小時後取出, 放在冷水中冷卻;
   Prepare a vacuum bag, add pork belly, lard, thyme, rosemary, bay leaf, garlic cloves (crushed), blackpepper Corn, vacuum and seal the bag, put it in 70c water and sous vide for 16 hours. Take it out after 16 hours and place it in cold water to cool down;

3. 豬汁: 先清洗豬肉和豬骨, 甘旬, 西芹和蕃茄, 之後把豬肉和豬骨, 洋蔥, 甘旬(去皮), 西芹和蕃茄切粒, 備用;
   Pig Jus: First clean the pork meat and bones, carrot, celery and tomatoes, then chop the pork meat and bones into small pieces, onion, carrot (peeled), celery and tomatoes, and set aside;

4. 豬汁: 準備湯鍋, 倒入油, 大火燒熱, 放入豬肉和豬骨炒至深色, 放入洋蔥粒炒至深色, 放入甘旬粒和西芹粒炒至軟身, 放入蕃茄粒炒至軟身, 倒入蘋果酒煮至乾, 倒入豬高湯和水, 放入月桂葉, 京蔥 (綠色部分), 乾百里香, 乾巴西里, 蒜瓣 (拍扁), 黑椒粒, 煮至大滾轉小火煮1-2小時;
   Pork Jus: Prepare a pot, pour oil and heat it up with high heat, add pork meat and bones and saute until brown, add onion diced and saute until brown, add carrot diced and celery diced and saute until soft, Add diced tomatoes and saute until soft, pour in apple cider and reduce until dry, pour in pork stock and water, add bay leaves, leek (green part), dried thyme, dried parsley, garlic cloves (crushed), blackpepper corn, bring to boiling then turn to low heat, simmering for 1-2 hours;

5. 豬汁: 1-2小時後, 隔去所有材料, 用小鍋濃縮至剩下1/3, 關火放入冷牛油, 用餘溫煮至牛油完全溶化, 過篩, 備用;
   Pork Jus: After 1-2 hours, remove all the ingredients, use a small pot to concentrate until the remaining 1/3, turn off the heat and add cold butter, cook with remaining heat until the butter is completely melted, sieve, and set aside;

6. 油封豬腩冷卻後, 把油封豬腩從袋中取出, 把袋中的油倒出過篩, 備用;
   After the confit pork belly is cooled down, take the pork belly out from the bag, pour out the oil and sieved, then set aside;

7. 清去油封豬腩上的香草, 切成4塊, 準備煎鑊, 倒入適量油封豬腩的油, 大火燒熱, 放入油封豬腩(皮向下), 先把豬皮煎至脆, 之後每一面煎封1分鐘;
   Remove the herbs from the pork belly, cut into 4 pieces, and prepare for sealing. Pour oil in which from the confit pork belly, heat it up with high heat, add the pork belly (skin side down), and seal the pork skin until crispy, then seal every side for 1 minute;

8. 預熱焗爐至210c, 把已煎封的油封豬腩放在焗盤上, 放入焗爐15-20分鐘或至油封豬腩每面都脆;
   Preheat the oven to 210c, put the pork belly on the baking tray, put it into oven for 15-20 minutes or until the belly is crispy for every sides;

9. 先清洗羅勒葉, 用廚房紙或布吸乾表面水份, 同時準確炸油, 燒至180度, 放入羅勒葉, 炸至半透明即可取出;
   First wash and clean the basil leaves, use kitchen paper or cloth to absorb water on the leaves, and heat up the deep-fry the oil to 180c at the same time, put in the basil leaves, and fry them until half translucent, then take it out and put on the kitchen paper for absorbing oil.

10. 上碟: 15-20分鐘或至油封豬腩每面都脆後, 取出, 先加入1湯匙蕃薯泥在碟上, 放上油封豬腩, 加入醋泡紅洋蔥, 伴上炸羅勒葉, 最後倒入豬汁, 即可。
    Plating: 15-20 minutes or until the pork belly is crispy for every sides, take it out. First add 1 tbsp of mashed sweet potatoes on the plate, put the confit pork belly on it, add Pickled Red onion, and deep-fried basil leaves. Pour the Pork Jus at the end, and serve it.

完成
Finish

參考影片 - Refer to: 
1. 技巧篇｜自制煉豬油 加媽媽的豬油撈飯 (Eng Sub) - How to make Lard and Lard Rice at home
https://youtu.be/SIuocgsHc-I

2. 簡易篇｜超簡易美味蕃薯泥 / 地瓜泥 (Eng Sub) - Simple Sweet Potato Puree
https://youtu.be/G85KbMRvb2I

3. 簡易篇｜醋泡紅洋蔥 (Eng Sub) - Pickled Red Onion
https://youtu.be/ISGFAUZLN2s