關於 rack of pork recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Drum roll please 🥁 Dropping VHC air-fried crispy pork belly recipe in time for Mother’s Day {thịt heo quay}
———
Ingredients:
• 2 lbs pork belly with skin
• 2 tsp Chinese spicy bake mix seasoning (swipe to see packet)

Ingredients to clean the pork belly:
• 1/2 tbsp vinegar
• 1 tsp salt
• 1/2 cup warm water

Steps:
1. Clean the pork skin and meat with the salt, vinegar and warm water mixture.
2. Rinse and pat the pork belly dry with paper towels.
3. Poke holes in the skin. Avoid poking the holes too deep into the fat/meat part of the pork belly. Wipe the skin again with a paper towel.
4. Place the pork belly on a plate. Meat side up and apply 1 tsp of the Chinese baking powder on the meat and the sides. Flip the pork belly over so the skin is on top. Apply 1 tsp on the skin. Refrigerate the pork belly uncovered for at least 4 hours.
5. Remove pork belly from the refrigerator and let it sit out at room temperature for about 30 minutes.
6. Preheat air fryer to 400F in the middle rack.
7. Place pork belly in a foil and securely wrap the foil to create an edge around the pork belly.
8. Place in the air fryer and cook for 40 minutes.
9. Remove the pork belly and move the rack to the highest level, closest to the heating element. Increase the temperature to 450 and cook for another 10 minutes or until desired crispiness.
10. Remove and cut into smaller pieces.

Enjoy!
♥️ VHC
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#crispyporkbelly #airfryer #porkbelly #lechonkawali #heoquay #dimsum #pork #airfryerrecipes #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #foodstyling #airfry #foodphotography #nolafoodie #foodlover #vietnamesecuisine #foodoftheday #vietnam #foodstyling #foodstylist #vietnamesecuisine #instafood #foodiesofinstagram #chinesefood #covidcooking #tohfoodie @tasteofhome @subtleasian.cooking @emeril @mortonsalt

Meet my dad, Papa Chong, the breakout star of 2018! 😂 原来最佳代言人是庄爸爸！😜 我爸的狮子头超好吃的！不妨试试自己动手烹煮！😋😋

Follow Papa Chong’s recipe to cook “Lion’s Head Meatballs”. Brought to you by OKI Premium Corn Oil! Premium cooking oil for premium home cooked food!
More video recipes coming your way, follow OKI.Singapore page and stay tuned. Say OK to OKI !
#OkiRecipes #OkiOil #SayOKtoOKI #sgeats #sgig #sgfood #recipes #homechef #sgfoodie #cooking #PapaChongCooks #Singaporefood #MichelleChong #Singapore #meatballs

[RECIPE]

Preparation time: ~ 8 minutes
Cooking time: ~ 1 hour
Total duration: ~ 1 hour 8 minutes

Ingredients:
1) Lean pork meat, 800g
2) Fish paste, 400g
3) Cabbage, 1kg
4) Seafood soy sauce, 2 tablespoons
5) Light soy sauce, 2 tablespoons
6) Sesame oil, 3 tablespoons
7) OKI Premium Corn Oil, 8 tablespoons
8) Minced garlic, 3 tablespoons
9) Pepper, 1 tablespoon
10) Abalone sauce, 2 tablespoons
11) Corn flour, 1 tablespoon
12) Water, 1/2 cup

Instructions for preparing the meatballs:
1) Mix lean pork with fish paste in a bowl.
2) Add in 1 tablespoon of pepper, 2 tablespoons of light soy sauce and 3 tablespoons of sesame oil.
3) Mould the mixture into 4 balls.

Instructions for making Lion’s Head Meatballs:
1) Pour 4 - 5 tablespoons of OKI Premium Corn Oil into heated pan.
2) Place the meatballs onto the pan and fry until each side is slightly browned.
3) Put meatballs onto a plate and place it onto of a rack placed in a pot of boiling water and steam for 20 - 25 minutes. After steaming, pour the gravy from the meatballs into a separate bowl and set aside.
4) Pour 3 - 4 drops of OKI Premium Corn Oil into a pot of boiling water. Blanch cabbage for 20 minutes and set aside.

Instructions for making sauce:
1) Pour 3 tablespoons of OKI Premium Corn Oil into frying pan.
2) Add 1 tablespoon of minced garlic and fry until slightly brown.
3) Add 2 tablespoons of abalone sauce, 2 tablespoons of seafood soy sauce, 1 tablespoon of corn flour and the gravy from the meatball.
4) Pour sauce onto meatball and cabbage.
5) Serve immediately with coriander.

秋高氣爽的中秋節是我最愛的節日了，因為總是可以吃好多好好吃的美食，和家人聚在一起烤肉吃柚子享受陣陣秋意更是從小美好的回憶 =) 最近沙士醃豬肉那篇的詢問度攀升，還有媒體問我可不可以分享那篇文章，想必一定是跟中秋節有關！中秋烤肉不是只有塗市售烤肉醬這種選擇，今天夢娜整理了十個甜牙齒之前分享過的烤肉相關文章，希望可以幫助大家激發創意，想出獨一無二的烤肉料理，和家人一起留下最棒的中秋回憶！先預祝大家中秋快樂唷 =)
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1.自己烤高級豬肋排－沙士醃豬肋
http://onesweettooth.com/grilled-root-beer-pork-ribs/
2.入口即化－乾抹香料烤豬肋
http://onesweettooth.com/baby-back-rib-recipe/
3.高級餐前開胃菜－香料鑲蘑菇
http://onesweettooth.com/stuffed-mushrooms/
4.香酥脆皮烤雞料理技巧
http://onesweettooth.com/roast-chicken-technique/
5.迷迭香烤羊肋（佐法式芥末醬）
http://onesweettooth.com/roast-rack-of-lamb-2/
6.風味十足－另類香料組合烤肉法
http://onesweettooth.com/bbq-spice-rub/
7.派對必備－美式香烤辣雞翅
http://onesweettooth.com/homemade-buffalo-wings/
8.迷迭香嫩烤里肌技巧
http://onesweettooth.com/roasted-pork-loin/
9.超簡單起士烤櫛瓜
http://onesweettooth.com/baked-summer-squash/
10.肉類料理基本功－煎封
http://onesweettooth.com/sear/

開心分享?盆菜相片https://youtu.be/b9dD1Gt9X6U
?節日限定優惠期?
(即日起至2020年12月31日)
蠔皇元貝頂級鮑魚 嚐鮮價每罐$ 178
到指定超級市場買任何2件
李錦記紅燒元貝至尊鮑魚 或
李錦記蠔皇元貝頂級鮑魚
即可享有88折優惠
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⬇️⬇️English recipe follows⬇️⬇️
盆菜2020

材料：
李錦記蠔皇元貝頂級鮑魚1罐
白切雞半隻
叉燒1斤
豬皮半斤
魚蛋8粒
蘿蔔（大）1個
冬菇8隻
西蘭花（大）1個

處理：
1. 蘿蔔，刨去表皮，洗乾淨，切一舊舊。
2. 豬皮，清洗乾淨，切開一塊塊。
3. 西蘭花，切開一舊舊，盡量切至大小一樣，用粗鹽放水中浸一浸。
4. 煲滾一鑊水，加入粗鹽1茶匙，加入蘿蔔及豬皮，滾起後，再放魚蛋灼一灼。
5. 西蘭花，已用鹽水浸了一會，清水沖洗乾淨。
6. 蘿蔔及豬皮，已灼了一會，再加入魚蛋灼一灼，擎乾水，清水沖洗乾淨，再擎乾水。
7. 打開罐裝鮑魚，逐隻夾起放在碟上。
8. 罐內的鮑魚汁倒在碗中備用。

烹調：
1. 冬菇，白鑊，大火爆香，同時加入蘿蔔及豬皮。
2. 在鑊中加入水250毫升，再加入一半鮑魚罐內的汁及0冰糖1大粒，大火滾起，轉中火，炆10分鐘。
3. 炆了10分鐘，已收汁，加入魚蛋，撈勻，放上碟。
4. 另一邊，中火煲滾一鑊水，加入油1湯匙，放西蘭花灼2分鐘，擎乾水。

預備好瓦煲，內放一個合適的蒸餸架，戴上透明膠手套，依次序放好：
1. 先放蘿蔔。
2. 放白切雞及叉燒。
3. 豬皮，放在白切雞及叉燒中間。
4. 魚蛋，放在豬皮側邊。
5. 西蘭花3朶，放豬皮的另一邊
6. 冬菇放西蘭花，近瓦煲邊。
7. 剩下少許瑤柱絲，都放在材料上。
8. 剩下的西蘭花，沿瓦煲的另一邊，整齊的放好。

鮑魚的烹調程序：
1. 鮑魚罐內的汁加入鑊中，加入一倍份量的水，大火煮滾。
2. 放鮑魚熱一熱。
3. 放鮑魚在盆菜上面，小心排列好。
4. 鑊中的鮑魚芡汁，淋在盆菜上。

盆菜，大火煲滾，完成，可享用。

Poon choi 2020

Ingredients:
Lee Kum Kee Premium Abalone in Premium Oyster Sauce with Dried Scallops 1 can
Steamed chicken half No.
Roasted pork 1 catty
Pigskin 0.5 catty
Fish balls 8 Nos.
White radish (large) 1 No.
Mushrooms 8 Nos.
Broccoli (large) 1 No.

Preparation:
1. White radish, get it peeled. Rinse, and cut into pieces.
2. Pigskin, rinse and cut into pieces.
3. Broccoli, cut them about in the same size. Soak in salty water.
4. Boil up a wok of water. Put cooking salt 1 tsp. Put white radish and pigskin.
5. Broccoli, has been soaked in salty water for a while, rinse thoroughly.
6. White radish and pigskin, have been soaked for a while, put fish balls soaking for a while. Hang dry. Rinse with tap water. Hang dry again.
7. Open the can of abalone, put on plate one by one.
8. Syrup in can, is to be put in a bowl to get ready for use.

Steps:
1. Mushrooms, fry with no oil at high flame in wok. Fry with white radish and pigskin at the same time.
2. Put water 250ml, and half can of sauce with rock sugar 1 big cube into wok. Heat up at high flame, turn to medium flame after boils up. Braise for 10 minutes.
3. Have already braised for 10 minutes, sauce has become thick. Mix well with fish balls. Put on plate.
4. On the other side, heat up a wok of water at medium flame. Put oil 1 tbsp, put broccoli soaking for 2 minutes. Hang dry.

Get ready for a pot, put a steaming rack which can be fitted in the pot. Put on transparent gloves, put the following in order:
1. Put white radish first.
2. Put chicken and roasted pork.
3. Pigskin, put in between the chicken and roasted pork.
4. Fish balls, put besides the pigskin.
5. Broccoli 3 Nos., put on the other side of pigskin.
6. Mushrooms, to be put besides the broccoli alongside the pot.
7. Little shredded dried scallops left, put on top of the ingredients.
8. Little broccoli left, to be put in order on the other side of the pot.

Preparation steps of abalone:
1. Heat up the abalone sauce in can with a can of tap water at high flame in wok.
2. Heat abalone in wok for a while.
3. Put abalone in good order on top of poon choi.
4. The sauce in wok is to be put on top of poon choi.

Poon choi, heat up at high flame. Complete. Serve.

オーブンで焼くタイプの焼き豚、チャーシューの作り方 。

今回は炒飯に使いたいのでしっかりめに焼いています。煮て作るチャーシューに比べて、水分が抜けて味を凝縮しつつも、パサパサになりにくいのがオーブンで作る焼き豚の特徴です。


豚肉の部位はお好みで、肩ロースかバラが一般的。程よく脂身がある方が柔らかく仕上がります。大きさは400gくらいが作りやすく、大きいほど時間がかかります。焼き時間は250～500gの想定です。

にんにく、生姜、ネギの青い部分はなければ省略可。スパイスとして八角や五香粉を入れても美味しいです！

豚肉を漬け込んで、オーブンで火を通して完成なので、実際の作業時間はめちゃくちゃ短いです。鍋で漬けると調味料が多く要るので袋を使うのが効率的。お肉を漬けたタレは加熱して煮玉子など他のお料理に使えます(生のお肉を漬けているので必ず煮沸してお使いください)。

網の上で焼くと余分な肉汁が落ちて仕上がりの表面も全体的に香ばしく。直置きの場合はたまに裏返すといいです。

そのままでも十分美味しくいただける濃さですが、お好みに応じて煮詰めたタレを塗りながら焼くとよりタレの味をつけることが出来ます。あとはツヤツヤに仕上げたい場合は水飴を塗って焼いたり。


焼き時間は大きさや目指すところによって調整。今回は400gで90分焼きました。それでも十分柔らかく仕上がりますので、生焼けになるのは不安…という方はまず90分で焼いてみて、仕上がりを見て次回の調整に生かしてみてください。

短い焼き時間で仕上げる場合はオーブン内に放置して、予熱で仕上げると火を十分に通しつつより柔らかく仕上げることができます。あとは焼く前の1時間前くらいに冷蔵庫から取り出して少し室温に近づけておくと、焼き時間の短縮にも繋がります。

↑この辺色々焼き時間が変わる要素が多いので、はっきりとした時間はお伝え出来ないのですが、適当に焼いても美味しいのであまり気負わず。


【材料】
・豚肩ロースブロックor豚バラブロック　お好みの量
・酒　50ml
・醤油　50ml
・砂糖　50g
・はちみつ　20g
・オイスターソース　20g
・ごま油　10g
・にんにく、生姜、ネギの青い部分、スパイス

【準備】
・にんにくを半割にする
・生姜をスライスする(皮ごとでOK)

【作り方】
1.　袋に豚肉を入れ、調味料を全て入れて出来るだけ空気を抜いて冷蔵庫で半日～1日、全体が漬かるようにたまに返しながら置く
2.　あれば網にのせて(網がなければ直置きでもOK)、予熱なし170℃のオーブンで40～90分焼く(肉の大きさや目指す火入れで調整)
3.　味を濃くしたい場合はタレを鍋に煮詰めて、30分を超えたところでたまに取り出して10分ごとに刷毛で塗りながら焼くと○
4.　1時間未満の場合、焼き上がったら少しオーブン内に置いて予熱で火を通すとグッド、中心まで火が通っていることを確認してお召し上がりください

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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Ingredients]
・Pork shoulder block or pork belly block, as needed
・Sake 50 ml
・Soy sauce 50 ml
・50 g sugar
・Honey 20 g
・Oyster sauce 20 g
・10 g sesame oil
・Garlic, ginger, green part of green onion, spice

[preparation]
・Cut the garlic in half.
・Slice the ginger (It is OK with the skin on.).

[How to make]
1.Put the pork in a bag. Add all the seasonings. Remove the air as much as possible. Put it in the fridge for half a day to 1 day. Turn it over occasionally so the entire thing is soaked.
2.If you have it, place it on a rack (If you don't have a net, you can leave it directly.). Without preheating, bake in an oven at 170 ° C for 40 to 90 minutes (Adjust according to the size of the meat and the desired amount of heat.).
3.If you want to thicken the flavor, boil down the sauce in a pot, take it out once in a while after 30 minutes, and bake it while painting it with a brush every 10 minutes.
4.In the case of less than 1 hour, it will be good if you put it in the oven for a while after it finishes baking and cook it through with preheating. Please make sure it cooks through to the center before eating.

Hello everyone, today we're going to share with how to make a really classic Thai BBQ recipe: Isan style grilled pork neck & spicy dipping sauce: Kor Moo Yang Jim Jaew. (คอหมูย่าง)

In Thai language, "Kor Moo(คอหมู)" means pork neck, "Yang(ย่าง)" means to grill. It's popular in Northeast or Isan restaurants. It’s a tender smoky pork neck with the sour, sweet, salty and spicy dipping sauce “Nam Jim Jaew(แจ่ว)”, and goes well with sticky rice and is perfectly delicious as well. So Yummy.

In this recipe, you can make it easily at home. You can also learn how to make “Khao Khua(ข้าวคั่ว)” and “Nam Jim Jaew”, Khao Khua is the key ingredient another is a classic spicy sauce, both are the yummy secret of northern Thai and Lao cuisines. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/F3tj1BICXjE
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🇹🇭 How to make Thai Grilled Pork Neck With Spicy Dipping Sauce Recipe
Kor Moo Yang With Nam Jim Jaew Recipe

☞ Yielded: 2-3 servings

✎ Ingredients
☞ For marinated
pork neck 200~220g
palm sugar 1tsp, 7g
fish sauce 1tsp, 5g
oyster sauce 1tsp, 6g
soy sauce 1tsp, 6g

☞ For toasted rice coarse powder
raw dry sticky rice 50g
** can also use jasmine rice
** In this recipe we only need 13g roasted rice coarse powder, rest can stored for next time

☞ For dipping sauce
Fish Sauce 40g, 4 tbsp
lim juice 35g, 3 tbsp
tamarind puree 30g, 2 tbsp
palm sugar 30g, 2 tbsp
dried chili flakes 8g, 1.5 tbsp
roasted rice coarse powder 13g, 1.5 tbsp
red onion Q.S.
fresh coriander Q.S.
spring onion Q.S.
** If you don’t have palm sugar, you can use granulated sugar or brown sugar

✎ Instruction
☞ Step 1: Marinade
1. In a small bowl, pour oyster sauce, fish sauce, soy sauce, mix well and then add palm sugar, keep stirring, make sure the sugar is fully dissolved.
2. Use a fork to stab the pork neck with holes evenly across the surface.
3. In a large bowl, put the marinade all over the pork, make sure the pork is totally coated. Let the pork marinate overnight or at least 2 hours in the fridge.
** This is a easy way to make the marinade, you can use grind the garlic, cilantro roots and peppercorns at first, then add the rest of wet ingredients to mix together, but the Jaew sauce is full of flavor, so the pork doesn't need too much additional seasoned at all.

☞ Step 2: Make the toasted rice coarse powder
1. Place the clean raw sticky rice in a dry pan, fry and toast the rice over medium-low heat, stirring constantly until the rice gets a golden yellow color.
2. Put the rice in a mortar and pestle or food processor to grind  the sticky rice into a coarse powder, with no big grains, but not too fine either. You can put it in the container.

☞ Step 3: Make dipping sauce
1. Slice the red onion, remove the roots of coriander and chop into small pieces, finely chop spring onion. Set aside.
2.  Mix the sauce. In a small bowl, pour fish sauce, lime juice, tamarind puree and palm sugar, mix it until the sugar is fully dissolved.
3. Add the chili flakes and roasted rice powder, stir and mix well.
4. Add all vegetables in, including chopped spring onion, chopped coriander and sliced onion until well combined.

Step 4: Grill the pork & serve
1. Grill the pork.
✔ Use the Grill/Griddle-- First, preheat to high heat on one side grill plate, when hot put down the marinated pork evenly spaced. Grill for 5~6 minutes each side. The grilling time will depend on the thickness and size of meat.
✔ Use the pan-- Just heat a pan on medium high heat, when the pan is hot enough, place the pork in the pan and cook for 2~3 minutes each side or until slightly charred on the outside.
✔ Use the oven-- Preheat the oven to 220°C, place the pork on a grilling rack and bake for 25-30 minutes, turning the other side up halfway through.
2. Transfer the pork to a cutting board, let the pork rest for minutes, then slice to serve with nam jim jaew dipping sauce. Enjoy.

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#ThaiFood
#ThaiGrilledPorkNeck
#easyRecipes