慢炖红烧肉米粉

材料
猪颈肉1公斤,切成5厘米小块
酱油4大匙
菜籽油1大匙
5厘米生姜1块,切成丝
蒜头2瓣,切片
红辣椒2条,切片
红酒醋4大匙
烹饪酒200毫升
蔗糖50克
清水150毫升

做法
1 用1大匙酱油把猪颈肉腌味,放置待用。
2 在平底锅中加热清油,加入蒜头、生姜和1/2个辣椒,炒香5分钟。
3 加入烹饪酒、红酒醋、剩余的酱油、蔗糖和清水,加热至糖溶解。
4 把肉放进慢煮锅,加入煮好的酱汁,加盖高温慢煮4小时或低温慢煮8小时。
5 去掉多余的油,取出肉,把酱汁用细网筛过滤。
6 把肉和酱汁倒在米粉上,撒上葱花、红辣椒、芫荽和烤香的芝麻即可。

Slow-cooker Braised Pork Over Rice Noodles

Ingredients
1kg pork shoulder, cut into 5cm pieces
4 tbsp soy sauce
1 tbsp vegetable oil
2 inch ginger shredded into matchsticks
2 cloves garlic, sliced
2 red chillies, sliced
4 tbsp red wine vinegar
200ml sherry
50g soft brown sugar
150ml water

Method
1 Marinate meat with 1 tbsp of soy, set aside.
2 In a frying pan, heat the oil and sauté garlic, ginger and half chili for 5mins.
3 Add sherry, vinegar, remaining soy sauce, sugar, and water and heat until sugar is dissolved.
4 Place meat in the slow-cooker, pour over sauce, place the lid on and cook for 4hrs on high or 8hrs on slow.
5 Skim off any excess oil. Remove meat and strain gravy through a fine mesh sieve.
6 Serve meat and gravy over rice noodles, garnish with chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.

食谱提供
Tesco

每天外出用餐很烦恼?自己在家煮饭,不仅更健康,还能根据喜好增减调味料,让成品更符合自己的胃口。本期分享简单的家常菜食谱,是我们熟悉的亚洲风味,搭配米饭、米粉享用最美味!
TEXT 若昕 PHOTOS Tesco