小食

由 CookWhatHK0 次收藏
墨西哥辣椒蜜桃豬肉小食將辣椒粉調味的豬肉煎香,再以桃子果醬、墨西哥辣椒及黃桃做成甜辣醬汁裹勻。
製作桃子醬汁:在中等大小的碗中加入所有醬汁材料,攪拌均勻。備用。
To prepare the peach glaze, combine all the glaze ingredients in a medium bowl. Stir them together until well combined, then set the bowl aside.
豬肉:將豬肉塊放入中等大小的碗中,加入鹽、胡椒和辣椒粉,翻拌均勻令豬肉均勻裹上調味。(我先在豬排兩面調味,然後在盤子上切塊。)
For the pork, place the pork pieces in a medium bowl along with the salt, pepper, and chili powder. Toss everything well to ensure the pork pieces are evenly coated. (A personal note: I seasoned the whole chops on both sides first, then cut them into pieces on a plate.)
在30厘米大鍋中以中火加熱油。熱鍋後加入調味豬肉塊,各面煎3至5分鐘至豬肉全熟,內部溫度達63°C(需13至15分鐘)。
In a large 12-inch skillet, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the seasoned pork pieces. Sear them for 3-5 minutes on all sides until the pork is cooked through and reaches an internal temperature of 145°F (this usually takes 13-15 minutes total).
將豬肉取出放在碟子上,用鋁箔紙輕蓋保溫。(我直接放進微波爐保溫。)
Remove the cooked pork from the pan and transfer it to a plate. Tent it loosely with foil to keep it warm. (I simply placed mine in the microwave to hold the warmth.)
在同一鍋中以中火加入墨西哥辣椒,煮3分鐘。加入桃子,再煮3分鐘(或至桃子變軟)。
Using the same skillet, return it to medium heat and add the jalapeño peppers. Cook them for 3 minutes. Add the sliced peaches and cook for an additional 3 minutes, or until the peaches have softened.
將備好的桃子醬汁倒入鍋中,與桃子和辣椒一起翻炒,刮起底部的焦香碎,令所有食材均勻裹上醬汁。
Pour the previously made peach glaze into the skillet with the peaches and jalapeños. Stir well to evenly coat everything with the glaze, making sure to scrape up any browned bits from the bottom of the pan.
將豬肉塊放回鍋中,用匙將醬汁舀在豬肉上,煮1至2分鐘至豬肉加熱透。
Return the pork bites to the skillet with the glaze. Spoon the glaze over the pork for 1-2 minutes, or until the pork is heated through.
用洋芫荽裝飾,趁熱上桌。(可以單獨享用,或我認為淋在白飯上也非常美味。)
Garnish with fresh chopped parsley, then serve warm. (This dish is delicious on its own, but I think it would also be wonderful served over cooked white rice.)