酥炸豬五花 / 夏日下酒菜！ / Taiwanese Deep-fried Pork Belly with Pickled Cucumber

食材 / 酥炸豬五花 / 2人份：
五花肉(帶皮、厚度約2公分)-150g、樹薯粉-適量

醃漬：
蒜泥-10g、醬油-1湯匙、白砂糖-1/2茶匙、白胡椒粉-1/2茶匙、五香粉-1/4茶匙

步驟：
① 五花肉與醃料拌勻後，冷藏靜置1小時。

② 五花肉沾裹適量樹薯粉，並靜置10分鐘，使炸粉更服貼。

③ 五花肉以140至160°C(小火)油炸至熟透，約6至8分鐘。

食材 / 糖醋小黃瓜片 :
小黃瓜(切片)-100g

調味：
鹽-1/4茶匙、白砂糖-1/2茶匙、白醋-1/2茶匙

步驟 :
① 小黃瓜片先與鹽拌勻，靜置30分鐘後，擠乾滲出的澀水。

② 小黃瓜片與適量的開水清洗，再擠乾多餘的水分。

③ 將小黃瓜片與糖及白醋拌勻即可。
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Ingredients / deep-fried pork belly / for 2 servings :
Pork belly(thickness : 2cm)-150g, Tapioca starch-for serving

Marinade :
Garlic(mashed)-10g, Soy sauce-1tbsp, Sugar-1/2tsp, White pepper powder-1/2tsp, Five spicy powder-1/4tsp

Steps :
① Mix well pork belly with marinade, let it for 60 minutes in fridge.

② Pork belly coat with tapioca starch, let it for 10 minutes.

③ Deep-fried the pork belly at 140 to 160°C until cooked, about 6 to 8 minutes.

Ingredients / Taiwanese Pickled Cucumber
Cucumber(sliced)100g

Seasoning :
Salt-1/4tsp, Sugar-1/2tsp, White vinegar-1/2tsp

Steps :
① Mix well cucumber with salt, let it for 30 minutes. Squeeze as much moisture out of cucumber.

② Rinsing cucumber with drinking water and squeeze as much moisture out of cucumber.

③ Mix well cucumber with sugar and white vinegar. Enjoy!
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