小菜
由 CookWhatHK0 次收藏
鹽麴醬燒五花腩將五花腩薄片煎香，再用豉油、味醂、黑醋同熟芝麻燒至鹹甜入味。
五花腩切 3 厘米薄片，加入醃料拌勻備用，洋蔥切 1 厘米闊。
Cut the pork belly into 3 cm thin slices, mix with the marinade, and set aside. Cut the onion into 1 cm wide pieces.
起油鑊，將五花腩煎至八成熟，放入洋蔥續炒 3 分鐘，淋豉油炒至入味，再放味醂炒一炒，黑醋、白芝麻做最後調味，完成。
Heat oil in a pan and sear the pork belly until almost cooked. Add the onion and stir-fry for 3 more minutes. Drizzle in the soy sauce and stir to flavour, then add the mirin and toss briefly. Finish the seasoning with the vinegar and white sesame, and it is done.
