味增蘿蔔燒肉 Miso Pork & Daikon Stew

材料 Ingredients

五花肉 Port belly 1 磅 lb (450g) 白蘿蔔 Daikon 1-1/2 磅 lb (675g) 米酒 Rice wine 2 大匙 Tbs 水 Water 6+2 杯 cup 味增醬汁Miso sauce 1 份 portion 薑片 Sliced ginger 3 片 slice

做法:

1.	將6杯水和米酒放進鍋裡燒滾。加入五花肉燙3分鐘撈出沖冷水。
2.	蘿蔔去皮後切成大塊。五花肉則切成小塊。
3.	將蘿蔔，五花肉，薑片，味增醬汁A部份和2杯水放進鍋子裡煮滾。撇去浮在表面的泡沫渣滓。
4.	加蓋用小火煮45分鐘 或達到你喜歡的軟度。
5.	盛出裝入深盤後撒上味增醬汁B部份(蔥花和麻油)即可。

Procedure:

1.	Add 6 cups of water then rice wine in a pot then bring the mixture to a boil. Place in the pork belly and cook for 3 minutes. Remove the pork from the pot and rinse with cold water.
2.	Peel the daikon and cut it into big chunks. Cut the pork belly into small pieces.
3.	Add the daikon, pork belly, ginger, part A from the Miso Sauce and 2 cups of water in the pot then bring the mixture to a boil. Skim off the foams on the surface.
4.	Cover the pot and cook over low heat for 45 minutes or until reaching desired tenderness.
5.	Transfer the food in a deep dish. Top with part B from the Miso Sauce (scallion & sesame oil).

最後更新 (Last Update): 09/07/2017
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