红糟是红曲米和糯米发酵酿酒榨去酒液后的酒糟。Chef Dong说不管是用来煮鸡，猪肉，或鱼都很好吃。今天，师傅就用它教大家做一道猪肉料理。学上来，又多一道美食可以端上餐桌与家人分享了。
分量：4-5 人份
准备时间：15分钟
煮时：20分钟
材料 A ：
400克 五花肉
60克 红糟
60克 姜片(切片）
7瓣 蒜头（去衣剁末)
300 毫升 水
材料 B：
2 汤匙 油
1 汤匙 蚝油
1 汤匙 酱油
2 茶匙 糖
1 茶匙 盐
½ 茶匙 胡椒粉
准备功夫：
1.把水加入红糟，拌匀待用
做法：
1. 把油和姜片加入锅，炒匀爆香
2. 加入一半的蒜蓉，炒匀
3. 加入五花肉，以大火伴炒5分钟/金黄色
4. 加入红糟水和材料B，炒匀盖上，转慢火煮10分钟
5. 起盖，加入剩余的蒜蓉，炒匀
6. 上碟，趁热享用
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Red Vinasse Pork 红糟肉
Course: MainCuisine: ChineseServings
5
servingsPrep time
15
minutesCooking time
20
minutesRed vinasse is the fermented grains left after making wine from red yeast rice and glutinous rice. Chef Dong says it’s delicious whether used to cook chicken, pork, or fish. Today, he’ll be teaching everyone a pork dish using it. Learn this, and you’ll have another wonderful dish to share with your family at the dinner table.
Ingredients
- Ingredients A
400 g pork belly
60 g red vinasse
60 g ginger (slice)
7 cloves garlic (peel & mince)
300 ml water
- Ingredients B
2 tbsp cooking oil
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sugar
1 tsp salt
½ tsp white pepper powder
Instructions
- Add cooking oil & ginger slices into a wok, saute until fragrant
- Add half portion of the garlic, fry well
- Add pork belly, stir fry with high heat for 5 minutes or until it turns golden brown
- Add red vinasse mixture & Ingredients B, fry well & cover with lid, switch to low heat & cook for 10 minutes
- Lift the lid, add garlic, fry well
- Serve hot!
Recipe Video
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