韓式炸豬五花｜超簡單，美味下酒菜！Spicy Fried Pork Belly

#美食 #料理 #食譜

料理手札
五花肉裹粉前，建議先抹除表面醃料，以避免炸粉脫落，使表面油炸後不均勻。

五花肉起鍋前，可使用筷子穿透中心，確認滲出的肉汁無血色即可。
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食材
五花肉-300g、木薯粉-50g

醃漬
韓式辣椒醬-2湯匙、醬油-2湯匙、米酒-1湯匙、芝麻油-1湯匙、韓式辣椒粉-1湯匙、白砂糖-½茶匙、蒜泥-2小瓣、蘋果泥-50g

步驟
(1) 將五花肉切成小段並去皮，再以叉子均勻戳五花肉表面，使醃漬更入味。

(2) 取一攪拌盆，將醃漬之醬料拌勻，放入五花肉均勻塗抹，再密封冷藏12小時。

(2) 將五花肉表面的醃料抹除，再均勻沾裹木薯粉後，靜置反潮10分鐘。

(4) 將五花肉以140至160°C油炸至金黃且熟透(約5至6分鐘)，起鍋靜置5分鐘，使肉汁被完整吸收後再切成塊狀即可。
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Ingredients
300g pork belly, 50g tapioca starch

Marinade
2 Tbsp Gochujang(Korean chili paste), 2 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp sesame oil, 1 Tbsp Gochugaru(Korean red chili pepper flakes), ½ tsp granulated sugar, 2 cloves grated garlic, 50g apple

Instructions
(1) Cut the pork belly in half, then peeled. Take a fork and prick some holes into the pork belly.

(2) In a mixing bowl, combine the marinade, then add the pork belly and rub in well all over. Cover the bowl and let it stand for 12 hours in the fridge.

(3) Remove the marinade from the surface of pork belly. Coat the pork belly with tapioca starch, then let it stand for 10 minutes.

(4) Heat the cooking oil to 140 to 160°C, add the pork belly and deep fried until golden brown and cooked, around 5 to 6 minutes. Transfer the fried pork belly on the cutting board, then let it stand for 5 minutes before cutting into pieces.