Blow-torched Prime Cut Pork Shoulder slices with Spicy Garlic Sauce . 火炙蒜泥白肉
Blow-torched
Prime Cut Pork Shoulder slices with Spicy Garlic Sauce . 火炙蒜泥白肉
Sliced Pork with Spicy Garlic Sauce is one
of my favorable Sichuan dishes and it is not difficult at all to cook it at
home. Every time when I cook it, I like
to do a little variation on it to make it more I like the flavor of broiling or
browning meat, so I seared my dish of Sliced Pork with Spicy Garlic Sauce with
a blow-torch, so it would enhance the meat flavor. And I used a nice prime cut pork shoulder this
time, the meat turned milky white and the fatty part looked transparent, so
people called this part of meat "glassy pork".
Blow-torched Prime Cut Shoulder slices with Spicy Garlic Sauce
Ingredients:
Prime Cut Pork Shoulder 228gm
Ginger 2 slices
Spring Onion 2 stalks
Cooking wine 1 tbsp
White pepper 1/2 tsp
Cucumber small, sliced lengthwise 1 piece
Seasoning:
Garlic chopped, 8 cloves
Light Sauce 1 tbsp
Dark Sauce 1/2 tbsp,
Thick Soy Sauce 1/2 tbsp,
Sesame oil 1/2 tbsp,
Sugar 1/2 tbsp,
Water 1 tbsp,
Five-Spice powder 1/4 tsp,
Peppercorn oil 1 tsp (optional)
Red Chili Oil 1 tsp (optional)
Spring Onion, chopped or shredded (optional)
Parsley chopped (optional)
Red Chili (optional)
Red Chili (optional)
Method:
1. Blanch Pork shoulder over medium low fire with ginger, spring onion and wine till seeing white dirt from
the pork, take it out, rinse and clean
2. Put the pork in hot water and boil over medium heat with white
pepper for 15-20 minutes; take out and soak into an ice water bath till cool.
And then put the pork in freezer for 15 minutes, take it out and slice thinly
3. Wash cucumber and slice lengthwise thinly
4. Mix all the seasoning ingredients well except spring onion and parsley in a bowl, and
microwave it at high heat for 20 seconds, add in chopped spring onion.
5. Roll sliced fatty pork with sliced cucumber and lay sliced lean pork on
the plate
6. Sprinkle in the seasoning on the pork and garnish with shredded spring
onion, parsley and chili
Cooking Tips:
1. Pork blanched over medium low fire will not overcook the meat, but to
remove the dirt from meat easily. This kind of blanching method is good for the
meat cooked over low to medium heat.
2. Instead of Prime cut pork shoulder, you could use pork belly
3. Broiling on the pork fat will enhance the meat flavor
火炙蒜泥白肉
材料：
玻璃肉 6兩
薑 2片
蔥 2 條
酒 1 tbsp
白胡椒粉 1/2 tsp
溫室小青瓜一條, 切長薄片
調味：
蒜頭 剁碎, 8顆
生抽 1 tbsp
老抽 1/2 tbsp
醬油膏 1/2 tbsp
麻油 1/2 tbsp
糖 1/2 tbsp
水 1 tbsp
五香粉 1/4 tsp,
花椒油 1 tsp (隨意)
或辣油 1 tsp (隨意)
蔥 切絲或切碎 適量
芫茜 切碎, 適量
紅椒 切碎，適量
做法：
1. 玻璃肉冷水下鍋，加入薑、蔥、酒，中小火煮至起白泡，取出洗淨；
2. 中火煮熱水，加入白胡椒粉，拌勻，浸煮熟豬肉，約15-20分鐘；取出放冰水浸冷，索乾放冰格略雪硬身；之後切薄片，大小隨意
3. 青瓜洗淨，切長薄片；連皮或去皮隨意
3. 青瓜洗淨，切長薄片；連皮或去皮隨意
4. 除蔥、芫茜外，拌勻調味，用微波爐加熱 20秒
5. 帶脂肪玻璃肉片用青瓜片捲起，玻璃瘦肉切片平鋪上碟；用火槍火灸肉卷及肉片
6. 灑上調味，放上芫茜、蔥花及紅椒碎即可
溫馨提示：
1. 第一點汆水法叫「跑活水」，是用細明火把肉凍水下鍋略煑至見油污，可去肉油脂，也可使肉表面定型。因不用大火，水不會滾起，肉不會煑熟。慢煑肉類如需氽水，我會用這方法。
2. 玻璃肉可用五花腩肉代替
3. 火灸肉使油脂略溶解，肉味更突出。
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