小菜
由 CookWhatHK0 次收藏
菲律賓式豬扒以生抽、喼汁同檸檬汁醃薄豬扒，煎香後鋪上洋葱圈同蘑菇略蒸，配熱飯一流。
將豬肉和所有醃料放入碗中混合，蓋上保鮮紙放入雪櫃醃至少5小時。洋葱切圈，蘑菇瀝乾並保留汁液。
In a bowl, combine the pork with all the marinade ingredients. Cover the bowl with plastic wrap and refrigerate for at least 5 hours. While the meat marinates, slice the onions into rings. If using canned mushrooms, drain them but be sure to save the juice.
鑊中以中大火加熱油，將豬肉兩面煎至微黃後取出備用。倒入蘑菇汁液鬆鍋底，放回豬肉並加入剩餘醃料。在豬肉上放蘑菇、洋葱圈和手指辣椒，蓋上鍋蓋蒸幾分鐘。
Heat a pan over medium-high heat. Add a little oil and cook the marinated pork until it's lightly browned. Remove the pork from the pan and set it aside. Pour the reserved mushroom juice into the hot pan to deglaze it, scraping up any browned bits from the bottom. Return the browned pork to the pan, then pour in the remaining marinade. Arrange the mushrooms, onion rings, and finger chilies on top of the meat. Cover the pan and let it simmer for a few minutes.
熄火後配熱蒸飯上桌。
Turn off the heat and serve immediately with hot rice.
