豚肉生薑燒 Shogayaki (Pan-fried Ginger Pork)

材料 Ingredients

豬肉排 Pork chop 1-1/2 磅 lb (675g) 薑(磨成泥) Ginger (grated) 1 4cm長 1.5" long 大蒜(磨成泥) Garlic (grated) 3 瓣 clove 洋蔥(磨成泥) Onion (grated) 1/4 個(小) small 醬油 Soy sauce 4 大匙 Tbs 味霖 Mirin 3 大匙 Tbs 清酒 Sake wine 2 大匙 Tbs 糖 Sugar 1 大匙 Tbs 食用油 Cooking oil 2 大匙 Tbs

註：豬排肉可以用里肌肉薄片取代。煎的時間要縮短。
Note: The pork chop can be replaced with thinly sliced pork loin. Reduce the cooking time.

做法

1.	每片豬排切成3等份，每份再用槌肉器(平坦的一邊)將肉打到整片都是0.5cm厚。切去肥肉，然後用刀尖將肉片上的白筋劃斷以避免煎時肉縮緊。
2.	把薑，大蒜，洋蔥，醬油，味霖，清酒和糖在小碗裡拌勻。
3.	將豬肉與3/4的醬料拌勻後放進冰箱醃至少1個小時。剩餘的1/4醬汁備用。
4.	平底不沾鍋燒熱後放進2大匙油和肉片，肉片之間不要重疊。用中火煎3分鐘後翻面再煎到熟，大約再2分鐘。熄火盛出肉片。
5.	剩餘的1/4醬汁放進原鍋煮滾。肉片裝盤後再淋上醬汁即可。

PROCEDURE

1.	Cut each pork chop into 3 equal pieces. Pound each piece with a meat tenderizer (flat side) until the thickness of the pork is uniform and about 0.5cm thick. Trim off any fat and use the tip of a knife to make several slits on the white tendons of the meat so the pork won't shrink while cooking.
2.	Mix ginger, garlic, onion, soy sauce, mirin, sake and sugar in a bowl.
3.	Mix the pork slices with 3/4 of the ginger sauce and marinate in the fridge for at least 1 hour. Reserve the remaining ginger sauce.
4.	Place 2 tbs. of oil and the pork slices in a heated non-stick pan - do not overlay the slices. Pan-fry the meat over medium heat for 3 minutes. Turn the meat over and cook until the meat is done, approx. another 2 minutes. Turn off the heat and set the pork aside.
5.	Add the remaining ginger sauce to the same pan and bring the sauce to a boil. Plate the pork and sprinkle with the ginger sauce.

最後更新 (Last Update): 10/07/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.