Roast Pork with Miso

醬焗五花肉

 

文章日期：12/06/2010 04:21 am

Ingredients :

2 boneless pork belly meat, about 2lbs (better with skin removed)
Marinade :  3 1/2 Tbsp miso paste,  4 squares of preserved beancurd,
2 tsp salt,  1 1/2 Tbsp sugar,  1 Tbsp rice wine,  2 tsp soy sauce,
2 Tbsp minced garlic

材料 :

兩條五花腩肉約兩磅 (去皮較好)
醃料 :  白味噌三湯匙半,  腐乳四塊,  鹽兩小匙,  糖一湯匙半,  米酒一湯匙,
生抽兩小匙,  蒜茸兩湯匙

Directions :

Put the marinade inside a big zip lock bag, press and mash the preserved
beancurd and mix well with the rest of the ingredients. Add the washed and dried
pork meat, seal the bag, let out as much air as possible. Squeeze the bag to
massage the marinade into the meat. Leave inside the fridge for 2 to 3 days. Turn
the bag upside down a few times for better marinating the meat. When ready to
roast, use a clean paper towel to wipe off any marinade from the meat. Put on the
rack of a roasting pan and roast in a preheated 375F oven for 60 - 70 mins. Baste
frequently with the marinade. When done, let the meat rest for at least 20 mins.
before slicing.

做法 :

將所有醃料放入膠袋內, 用手將腐乳在袋中壓爛, 然後與其他材料混合好。
五花腩肉洗淨抹乾, 放入醃料中, 將膠袋內空氣擠出然後封好, 用手按摩
至肉沾滿醃料, 放入雪柜內醃二至三日, 間中將袋轉位令肉能醃得均勻。
焗爐預熱375F, 將醃好的五花腩肉用乾淨廚紙抹清醃料, 放在焗盆架上入
爐焗六十至七十分鐘, 中途用醃料掃肉面數次至肉焗好, 待放涼二十分鐘
後才切片上碟。