厚燒洋蔥豬五花蓋飯 Pan-fried Pork Belly Over Rice 好久沒介紹能大口吃肉的蓋飯了，最近冰箱剛好有洋蔥、高麗菜及豬五花，所以今晚來和大家分享這道「厚燒洋蔥豬五花蓋飯」！ 這道蓋飯將厚實的豬五花油煎至金黃，再與洋蔥一同以鹹香的醬汁煨煮入味，最後搭配清脆的高麗菜絲，口感非常對味！大家一起來試試吧！ ------------------- 食材 豬五花(帶皮)-150g、洋蔥絲-30g、蒜末-2小瓣、高麗菜絲-適量搭配 調味 鹽-1/4茶匙、黑胡椒-1/4茶匙 醬汁 醬油-1湯匙、米酒-1湯匙、白砂糖-1茶匙、常溫水-2湯匙 步驟 (1) 將豬五花均勻塗抹鹽及黑胡椒。將醬汁之調味拌勻備用。將高麗菜切絲並浸泡於冰水中，使口感更清脆。 (2) 中火熱鍋，倒入1茶匙的食用油，放入豬五花油煎至雙面金黃後，以食物剪刀裁切成適量塊狀，再將肉塊側邊油煎至上色後，起鍋備用。 (3) 將鍋中多餘的油分倒出，放入蒜末及洋蔥絲，以中火將洋蔥絲拌炒至軟化後，放入油煎好的肉塊，再倒入醬汁拌勻至些微收乾後即可起鍋。 (4) 將適量的高麗菜絲擺放於白飯上，再放上洋蔥豬五花，料理即完成。 ------------------- Ingredients 150g pork belly, 50g onion(julienne), 2 cloves minced garlic, cabbage(julienne) Seasoning 1/4 tsp salt, 1/4 tsp black pepper Sauce 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar, 2 tbsp water Instructions (1) Seasoning the pork belly and set aside. Mix well the sauce and set aside. Soak the cabbage julienne into cold water and set aside. (2) Heat the pan over medium heat, pour 1 tsp cooking oil, add the pork belly and pan fry until golden brown, then cut it into peice with a kitchen shears. Pan fry the pork belly until cooked. (3) Lift the oil out of the pan, add garlic and onion, stir fry the onion over medium heat until soft. Add pork belly and sauce, stir well the sauce until reduce. (4) Place the cabbage, onion and pork belly on the steamed rice. Enjoy! ------------------- #台灣美食 #台北美食 #料理 #食譜 #自己煮 #好吃 #晚餐 #午餐 #便當 #美食日記 #taiwanesefood #taiwanfood #asianfood #ricebowl #porkbelly #nytcooking #ClarksonPotter #豚肉 #丼 #台湾料理