材料

中型猪手1只
猪皮500克
三层肉250克
姜片5片
月桂叶2片
八角3个
丁香2个
肉桂2条
砂劳越黑胡椒2克
五香粉1½小匙
酱油2大匙
鱼露2½大匙
绍兴酒1大匙
冰糖3粒
盐少许

清汤

胡萝卜2条
黄洋葱2个
肉碎500克
蛋白6个

脆猪皮

猪皮100克
盐少许
甜辣椒粉少许

做法

  1. 准备猪脚冻:用厨房用喷枪在猪手、猪皮和带皮三层肉表面炙烤去毛。
  2. 把猪手、猪皮和三层肉放进中型汤锅,用滚水汆烫去血水,取出洗净。
  3. 大火烧滚一锅清水,加入猪手、猪皮和三层肉和剩余材料,一起焖煮。
  4. 把表面的浮沫去掉,继续焖煮8小时至骨肉分离,取出肉和猪皮,和汤分别放凉。
  5. 准备清汤:把胡萝卜和洋葱用搅拌机搅打成泥,加入猪肉碎和蛋白拌匀。
  6. 把混合物倒进晾凉的猪肉汤中,中火加热,不断搅拌避免沉底烧焦。
  7. 煮至食材浮起后转小火,继续煮1小时后放置沉淀。
  8. 把汤头反复过滤至澄清。
  9. 把猪手、猪皮和三层肉切成小块,放进长方形模具中,倒进澄清的高汤,放进冰箱冷藏过夜。
  10. 准备脆猪皮:用厨房用喷枪在猪皮表面炙烤去毛,然后放进中型汤锅,用加盐的清水煮滚,焖煮2小时至熟软,捞出沥干。
  11. 把皮下的脂肪刮出,平铺在烤盘中,冷藏2小时。
  12. 把猪皮切成4X4厘米的方形,用68°C干燥12小时。
  13. 加热清油至190°C,把猪皮放进热油炸至金黄蓬松后取出,用盐和甜辣椒粉调味。
  14. 把猪脚冻切成小块,缀以脆猪皮,搭配辣椒醋酱享用即可。

Jellied Pork Trotter (Tir Kah Dang)

Ingredients

1 medium-sized pork trotter/hind leg
500g pig’s skin
250g pork belly
5 slices ginger
2 bay leaf
3 star anise
2 clove
2 cinnamon stick
2g Sarawak black pepper
1½ tsp five-spice powder
2 tbsp dark soy sauce
2½ tbsp fish sauce
1 tbsp Shaoxing wine
3 rock sugar
salt to taste

Consommé Clarification

2 local carrot
2 yellow onion
500g minced pork
6 egg white

Chicharron

100g pig’s skin
salt to season
paprika to season

Method

  1. Prepare jellied pork trotter: Blow-torch pork trotter, pig’s skin and pork belly to remove hairs.
  2. Place pork trotter, pig’s skin and pork belly in a medium pot, bring it to boil to remove any remaining blood. Remove and wash clean.
  3. Heat up a pot of water over high heat, add all dry ingredients together with pork trotter, pig’s skin and pork belly upon boiling, leave to simmer.
  4. Skim off scum from surface of stock. Simmer for 8 hours to ensure the bones separate from meat easily. Once done, seperate meat and skin from stock. Leave to cool.
  5. Prepare consommé clarification: blend carrot and onion in food processor till soft. Mix with minced pork and egg white.
  6. Pour consommé ingredients into a pot with stock. Let clarification take place over medium heat. Stir to ensure minced pork is not stuck at the base of pot.
  7. Once raft appears, turn heat to low and cook for another 1hr.
  8. After clarification, strain stock till very clear, leave to cool.
  9. Dice pork trotter, pork belly, and pig’s skin. Place in rectangle mould. Pour in stock and place in chiller to set overnight.
  10. Prepare chicharron: Blow-torch pig’s skin to remove hairs. Place in a medium pot, add salt and bring to boil. Simmer for 2hrs till tender. Strain.
  11. Scrape off fats under pig’s skin, lay on a tray and refrigerate for 2hrs.
  12. Cut pig’s skin to 4cm x 4cm, dehydrate for 12 hours at 68°C.
  13. Heat up a pot of oil to 190°C, dip each square of pig’s skin to submerge in oil till puffing up. Once crispy and crunchy, remove pig’s skin from oil, season with salt and paprika.
  14. Cut jellied pork trotter into desired portions, garnish with chicharron, serve with some chilli vinegar.
食谱提供
The Masses
85 Beach Road #01-02
6266 0061

示范厨师
王顺平 Dylan
餐馆主厨 Chef Owner

TEXT 若昕 PHOTOS Kin@Say Cheese Studios
更多食谱,请看最新一期的《优1周》!