豉汁南瓜素燒腩仔
Braised Roasted Veggie Pork Belly and Pumpkin in Black Bean Sauce




材料 :
好素素燒腩仔 – 150克
南瓜(切粒)- 60克
唐芹(切段)- 10克
紅椒(切角)- 10克
鮮冬菇(切粒)- 20克
薑(切茸)- 適量
南瓜(切粒)- 60克
唐芹(切段)- 10克
紅椒(切角)- 10克
鮮冬菇(切粒)- 20克
薑(切茸)- 適量
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
通用蔭豆豉 – 1茶匙
糖 – 適量
生抽 – 1茶匙
糖 – 適量
生抽 – 1茶匙
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Pumpkin (diced) – 60g
Chinese celery (sectioned) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushroom (diced) – 20g
Ginger (minced) – 10g
Pumpkin (diced) – 60g
Chinese celery (sectioned) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushroom (diced) – 20g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
TY Black Bean Paste – 1 tsp
Sugar
Soy sauce – 1 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
TY Black Bean Paste – 1 tsp
Sugar
Soy sauce – 1 tsp
Water – 100ml
Cornstarch
做法:
- 南瓜炸至金黃色後備用。
- 將素燒腩仔煎香,備用。
- 鮮冬菇、紅椒炒香後同樣備用。
- 爆香薑茸及蔭豆豉。
- 加入水、南瓜和調味料,中火炆5-6分鐘。
- 南瓜煮至稍軟後,放入素燒腩仔、鮮冬菇和紅椒。
- 加入生粉水後大火滾起,放入唐芹後即可。
Steps:
- Deep-fry pumpkin until golden brown, drain and set aside.
- Sear pork belly until fragrant, set aside.
- Sauté fresh mushroom and red pepper in the pan, set aside.
- Sauté minced ginger and black bean until fragrant.
- Add water, pumpkin and seasoning. Simmer on medium heat for 5-6 minutes.
- Add pork belly, fresh mushroom and red pepper when pumpkin turn tendered.
- Add cornstarch slurry, bring to boil. Add Chinese celery and stir to combine. Serve.

