翠玉瓜素燒腩仔
Braised Veggie Pork Belly with Zucchini

材料:
好素素燒腩仔 – 150克
翠玉瓜(切件)- 50克
靈芝菇 – 25克
紅椒(角切)- 20克
薑(切茸)- 20克
調味:
瑞春醬油阿伯黑豆油膏 – 30克
一口田天然海鹽 – 適量
生抽 – 5克
麻油 – 5克
糖 – 適量
生粉 – 少許
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Zucchini (cut in small pieces)– 50g
Shimeji mushroom – 25g
Red pepper (cut in small pieces) – 20g
Ginger (minced) – 20g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 30g
UO Natural Sea Salt
Soy sauce – 5g
Sesame – 5g
Sugar
Cornstarch
做法:
- 煎香素燒腩仔,備用。
- 爆香薑茸,加入靈芝菇及翠玉瓜炒香,下紅椒、燒腩仔及調味料炒勻。
- 用生粉水勾芡,加上少許麻油,上碟即成。
Steps:
- Sear pork belly until fragrant.
- Sauté minced ginger, then add shimeji mushroom and zucchini, sear until fragrant. Add red pepper, pork belly and seasoning, stir to combine.
- Add cornstarch slurry, cook until thickened and add a dash of sesame oil. Ready to serve.


