Jun 26, 2013

蜜味豬頸肉

材料:

豬頸肉 500克

蜜糖 適量



醃料:

蒜茸 2湯匙

薑汁 1 1/2湯匙

雞粉 1 1/2茶匙

糖 1/2茶匙

沙薑粉 1茶匙

胡椒粉 少許

麻油 少許



做法:

1.豬頸肉用醃料醃1小時.

2.預熱焗爐200C.

3.豬頸肉放鐵架上,焗20分鐘,反轉再焗15分鐘.

4.掃上蜜糖,每邊再焗5分鐘,切片.





Roasted Pork Jowl


Ingredients:

Pork Jowl 500 g

Honey a bit





Marinade:

Minced Garlic 2 tbsp

Ginger Juice 1 1/2 tbsp

Chicken Powder 1 1/2 tsp

Sugar 1/2 tsp

Ginger Spice Powder 1 tsp

Pepper a bit

Sesame Oil a bit





Preparation:

1.Pork jowl mix well with the marinade.Set aside for 1 hour.

2.Preheat oven to 200C.

3.Place pork jowl on a rack and bake for 20 mins.Flip over the pork and bake for further 15 mins.

4.Brush honey on pork jowl and bake each side for 5 mins.

5.Slice into preferred size and serve.

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