Small House Cooking 蝸煮

今次的做法會比較需時,
但最後到品嘗時,
就會發現一切都要值得的,
同場有講解何謂鹽醃和鹽漬~~~
This time we will take long time for cooking,
But in the end when you taste it,
You will find that everything is worth it,
Also will explanation of what is Salaison and Saumure ~~~

成品: 5-6人
For: 5-6 PPL
烹調時間: 3日
Cooking Time: 3 Days

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/aUvvxVf1T1U

材料 - Ingredients:
鹽漬豬腩 - Saumure Pork Belly:
豬腩 Pork Belly – 850 g
粉紅岩鹽 Pink rock salt – 50 g
蒜 Garlic – 2 瓣 cloves 
杜松子 Juniper Berries - 10 粒 pcs
百里香 Thyme – 3 g
迷迭香 Rosemary – 3 g
月桂葉 Bay leaf - 2塊 pcs
五香粉 Five spice powder – 1 tsp
橙皮 Orange peel - 半個 Half 
檸檬皮 Lemon zest - 半個 Half
水 Water - 850ml

配菜 - Side dishes:
甘筍粒 Diced Carrot - 100g
馬鈴薯粒 Diced Potato – 150g
甜豆 Sugar Snap Pea – 120g
馬鈴薯泥 Mashed potato – 200g
豬汁A Pork Jus A – 1tsp

伴碟豬汁 - Plating Pork Jus
豬汁B Pork Jus B - 30g
牛油(冷) Butter (cold) - 10g

做法 – Method:
1. 先清豬腩肉, 備用; 
    Wash and clean the pork belly first, set aside;

2. 在小鍋中加入粉紅岩鹽和水, 煮至粉紅岩鹽完全溶化, 冷卻備用;
   Add pink rock salt and water in a small pot, cook until the pink rock salt is completely melted, and cool for later using;

3. 先把蒜和杜松子拍扁, 備用;
   First crushed the garlic and juniper berries, and set aside; 

4. 粉紅岩鹽水冷卻後, 準備深盤, 先放入豬腩肉, 倒入粉紅岩鹽水, 加入蒜, 杜松子, 百里香, 迷迭香, 月桂葉, 五香粉, 橙皮 和 檸檬皮, 放入雪櫃中鹽漬12 - 24小時;
   After the pink rock salt water has cooled, prepare a deep tray. First put the pork belly in, pour in the pink rock salt water, add garlic, juniper berries, thyme, rosemary, bay leaf, allspice, orange peel and lemon zest, and put Salt in the refrigerator for 12-24 hours;

5. 12 - 24小時後, 取出豬腩肉用清水去表面的醃料, 之後放入真空袋, 用56c的水溫慢煮48小時;
   After 12-24 hours, take out the pork belly and wash away the marinade on pork belly, then put it into vacuum bag, and sous vide for 48 hours at 56c;

6. 48小時後, 取出豬腩肉用冷水冷卻, 冷卻後把豬腩肉切成每片約1cm厚;
   After 48 hours, take out the pork belly and ice bath. After cooling down, cut the pork belly into pieces about 1cm thick;

7. 預熱焗爐至230c, 準備炒鑊, 白鑊燒熱, 放入豬腩肉片, 每邊煎至上色, 之後把豬腩肉片放入焗爐焗15 - 20分鐘, 15 - 20分鐘後把豬腩肉片取出備用;
    Preheat the oven to 230c, prepare a saute pan and heat up without oil, add the pork belly slices, sear each side until they are colored, then put the pork belly slices into oven and roast for 15 - 20 minutes, 15 -20 minutes later, take out the pork belly, set aside;

8. 準備炒鑊, 倒入油燒熱, 先放入馬鈴薯粒炒至上色, 再放入甘筍粒炒至上色, 之後放入甜豆炒至上色, 最後加入豬汁A炒勻, 盛起備用;
   Prepare a saute pan, pour the oil and heat up, first add the potato diced and sauted until it was colored, then add the carrot diced and sauted until it was colored, then add the Sugar Snap Pea and sauted until was colored, and finally add Pork Jus A and stir well, and set aside;

9. 準備小鍋, 倒入豬汁B, 煮滾後關火, 馬上放入牛油(冷), 攪拌至牛油完全溶化, 之後倒起備用;
   Prepare a small pot, pour Pork Jus B, bring to a boil, turn off the heat, immediately add butter (cold), stir until the butter is completely melted, set aside;

10. 上碟: 先在碟的中間加入馬鈴薯泥, 之後把豬腩肉放在馬鈴薯泥上, 在旁面放上甘筍粒, 馬鈴薯粒和甜豆, 最後加伴碟豬汁, 即可。
    Plating: First add mashed potatoes in the middle, then put the pork belly on the mashed potatoes, put the carrot diced, potato diced and Sugar Snap Pea on the side, and finally add the Pork Jus, serve it.

完成
Finished

參考影片 - Refer to: 
01.    簡易篇｜超簡易美味薯蓉/馬鈴薯泥 (Eng Sub) - Simple Delicious Mashed Potatoes
Youtube: https://youtu.be/9qWT8V0GPfY

02.    醬汁篇｜如何在家自製豬汁 (Eng Sub) – How to make Pork Jus at home
Youtube: https://youtu.be/hxIjpj7nDVI

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