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Friday, 23 December 2016

Braised Pork Belly Served In Chinese Steamed Bun 扣肉馒头[电饭煲食谱]




Thanks to Tefal and Singapore Home Cooks (SHC) for inviting me to participate in a contest to create recipe using Tefal product, one of my favourite cookware.

I am blessed to have this Tefal Optimal Fuzzy Logic 1.8L Rice Cooker that is packed with plenty of features and settings, the recipes that I am going to create with this fuzzy logic rice cooker is definitely not just rice. A rice cooker can cook more than rice and it can make wonder if you have got one with innovative technology. 

First in my menu is the ALL-IN-ONE Braised Pork Belly Served In Chinese Steamed Bun. An easy recipe that other than ingredients, all you need is a rice cooker. Simply stir fry the pork belly and spices in the inner pot of the rice cooker, cover, set the time and let it cook. When it's ready, steam the leaf bun in the steam basket. Serve with lettuce and cherry tomatoes to complete your meal. 





I have submit this recipe to Tefal for a contest entry and I am so happy to announce that I WON! I must thank all of you who have voted my recipe, thank you for your support.




Braised Pork Belly Served In Chinese Steamed Bun

Ingredients: 
Yield 3 servings 

600g Pork Belly

2 tbsp Cooking Oil

7 Lotus Leaf Bun 

1 Butterhead Lettuce 

1 Punnet Cherry Tomato

Some Coriander Leaves

(A)

2 tbsp Light Soy Sauce

1 tbsp Rice Wine 

1 tsp Sesame Oil

(B)

45g Shallot (sliced)

15g Garlic (lightly pounded)

15g Ginger (sliced)

(C)

1 Cinnamon Stick

1 Star Anise

5 Clove

1/2 tsp Chinese Five Spice Powder

1/2 tsp Cumin Powder

1/4 tsp Salt

3 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1/4 tsp Garlic Pepper

35g Rock Sugar

1 3/4 cup Water 


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


Method:

1. Wash the pork belly, pat dry with kitchen towel. Cut into 7 thick slices. Add in (A), mix well. Cover with cling wrap and let it marinate for 1 hour.

2. Turn the rice cooker on DIY mode, heat 2 tbsp of cooking oil in the inner pot. Add in (B), stir fry until fragrant.

3. Add pork belly (reserve the marinates). Cook the pork belly until both sides are slightly brown. Add in the remaining marinates.

Tips: The 3D spherical pot encourage heat circulation from all direction. Make sure there’s no overlapping when you add in the pork belly so that the sides are cooked evenly. It’s fine if the pork belly are placed at the sides of the pot. 

4. Stir in (C). Mix well. 

5. Close the lid. Set the time to 45 minutes (DIY mode). 

6. When the cooking is done, place the Chinese leaf bun on the steam basket. Open the rice cooker lid, flip the pork belly.  Put the steam basket in the rice cooker, close the lid, set the time to 15 minutes (DIY mode).

7. To serve: Gently tear-open the steamed lotus leaf bun. Place a lettuce leaf followed by a slice of braised pork belly and some coriander leaves. Serve with cherry tomatoes and more lettuce to complete your meal. 

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一般人在家煮扣肉,都是用锅来焖好几个小时,我向来也是这样煮。最近突然很想吃扣肉馒头,但是因为学校假期,儿子没上学,我真的没时间呆在厨房,所以就想了个方法,试用电饭锅来煮。出乎意料的是,效果还蛮不错的。味道好,是一定的(因为是自己调的)。口感方面虽然不会入口即化,但是还不错,也真的很省时,做法非常简单。除了材料,所需要的就是一个电饭锅。


材料:(三人份)

三层肉 600克 

油 2汤匙

荷叶馒头 7片

生菜 适量

小番茄 1小盒

芫西 少许


(A) 

酱油 2汤匙

米酒 1汤匙

麻油 1小匙

(B)

小葱头 45克, 切片

蒜头 15克,拍烂

姜片 15克

(C)

肉桂皮 1支

八角 1粒

丁香 5粒

五香粉 1/2小匙

孜然粉 1/2小匙

盐 1/4小匙

黑酱油 3汤匙

酱油 2汤匙

大蒜胡椒 1/4小匙

冰糖 35克

水 1 3/4杯

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


步骤:

1. 先把三层肉洗净,抹干,切片。我切7片。如果你喜欢比较软的,可以切12片。把(A)混合均匀。用保鲜纸盖好,腌一个小时。

2. 电饭锅里烧热2汤匙油,把(B)炒香。

3. 加入腌好的三层肉(保留腌汁),两面煎至上色。加入之前保留的腌汁。

4. 加入(C)。搅拌均匀。

5. 把电饭锅盖好,按键煮45分钟。

6. 煮好后,把肉翻面。把馒头放进饭锅的蒸笼,盖上,继续煮15分钟。

7. 煮好后,把馒头撕开。放入一片生菜,一片扣肉和少许芫西,即可享用。建议配搭多些蔬菜和小番茄,便能享用完整的一餐。我是用Tefal Optimal Fuzzy Logic 电饭锅。如果你不是用同款的电饭锅,水份和烹饪时间需自行调整。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


以下是食谱的图示供参考:
Here are the pictorial of the recipe:






Step 1
Tips: For more tender pork belly, cut the pork belly into thinner slices.



Step 2

Step 3

Step 3

Step 4

Step 6

Step 6




Some feedback from those who have tried this recipe:


By Pearly Toh

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