酸辣大黃炒豬肉拌麵Hot & sour rhubarb & crispy pork with noodles

Hot _ sour rhubarb _ crispy pork with noodles

1公斤優質飼養豬腩肉,去骨,豬皮去除,切至3到4厘米方形大小

海鹽

新鮮研磨黑胡椒

花生油或植物油

375克中等粗度蛋麵

4條葱,修剪好後切粒

1個新鮮紅辣椒,去籽,仔細切碎

2小籃香草(例如芫荽、紫蘇或羅勒)

1束新鮮芫荽

3個青檸檬

醃漬醬部分

400克大黃

4湯匙流質的蜜蜂

4湯匙豉油

4瓣大蒜,去皮

2個新鮮紅辣椒,切半,去籽

1大茶匙5香粉

1塊拇指大小的薑,去皮,切碎

1 kg higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes

sea salt

freshly ground black pepper

groundnut or vegetable oil

375 g medium egg noodles

4 spring onions, trimmed and finely sliced

1 fresh red chilli, deseeded and finely sliced

2 punnets cresses (such as coriander, shiso or basil cresses)

1 bunch fresh coriander

3 limes

For the marinade

400 g rhubarb

4 tablespoons runny honey

4 tablespoons soy sauce

4 cloves garlic, peeled

2 fresh red chillies, halved and deseeded

1 heaped teaspoon five-spice

1 thumb-sized piece fresh ginger, peeled and chopped

做法 METHOD(6人分)

  1. 焗爐預熱至180度。豬腩肉放到烤盤中待用。

Preheat the oven to 180°C/350°F/gas. Place the pork pieces in a roasting tray and put to one side.

  1. 醃漬料全部放進食物攪拌器,攪拌至滑順狀態。拌好的醃漬醬全部倒進豬腩肉上,加入一大杯水,拌勻,用錫紙緊緊蓋好烤盤,放入焗爐焗大約30分鐘到1小時,直到肉質變嫩,但並未完全上色的狀態。

Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour all this over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not coloured.

  1. 焗好的豬腩肉與醬汁分開,分開的醬汁將十分美味。如果認為醬汁要變得濃稠一些,可以用小火把醬汁加熱到像茄汁般的濃度,然後調味,按喜好加入少許豉油,放在一旁待用。

Pick the pieces of sauce out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side.

  1. 預先煮沸一鍋鹽水,待用。

Put a pan of salted water on to boil.

  1. 另一方面,在一個大鍋子或鑊中加入少許花生油或植物油,加入豬腩肉拌炒,直到變得酥脆和金黃色。(由於分量較多,可能需要分開兩次拌炒)

Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.)

  1. 同一時間,在已煮沸的鹽水中加入蛋麵,煮數分鐘後把水瀝乾,趁麵還濕潤時分碗盛好。

At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they’re still moist.

  1. 煮好的麵加上大黃醬、豬腩肉,少許葱、辣椒、香草和芫荽,每碗加上半個青檸檬即完美。

To finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of spring onions, chilli, cresses and coriander. Serve with half a lime each – perfect.

營養成分(1人分), Nutritional infmation(per serving)

卡路里 Calories 948大卡/kcal 47%
碳水化合物 Carbs 19.9克/g 8%
脂肪 Fat 88.6克/g 126%
蛋白質Protein 16.9克/g 38%

*以成人日均攝取量計算, Of an adult’s reference intake

食材資訊 Ingredients information: 大黃 Rhubarb

大黃是香港較少用的蔬菜,常用部位為大黃的莖部,酸味突出。西方人會把大黃作甜點用,常見的例子有大黃水果批。大黃與其他蔬菜一樣含有大量纖維,每100克生大黃約含纖維1.8克,有助腸臟蠕動。此外,大黃的鈣和草酸含量均高,每100克生大黃含鈣約86毫克、草酸860微克,鈣只比牛奶略低,草酸比菠菜略少。由於大黃含大量草酸,不直長期大量食用,以免妨礙其他營養素吸收及令腎負荷上升。

Rhubarb is not commonly used in Hong Kong. The often using part of rhubarb is its stem, which has strong sourness. The western usually uses rhubarb as a dessert ingredient, fruit tart with rhubarb flavor is a very good example. On the part of nutrition, rhubarb contains high content of fiber as other vegetable does. Each 100g of raw rhubarb contains 1.8g of fiber, which increases intestinal movement. Also, rhubarb contains high calcium and oxalic acid. 100g of raw rhubarb has calcium 86mg, slightly lower than milk, while oxalic acid 860ug, slightly lower than spinach. Therefore, it should be avoided to be consumed in large amount. Otherwise, the absorption of other nutrients will be affected, while increasing the burden of our kidneys at the same time.

食譜提供: www.jamieoliver.com

營養資料: United States Department of Agriculture, Agricultural Research Service

Special Thanks to Freeman Law for the Chinese Translation & Nutrition Information

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