甜菜根五花肉配蜂蜜树莓酱
用甜味十足的树莓蜂蜜酱和番茄葛缕子马铃薯薄片,给五花肉带来特别的风味。通过甜菜根和野菠菜装饰,能呈现出一道香甜美味、咸香扑鼻的风味美食。

食材成分
甜菜根五花肉配蜂蜜树莓酱
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$0.0
Preparing the Pork Belly Marinade
五花肉
/公斤
1.0 公斤
0%
八角
/克
2.0 克
0%
海鲜酱
/克
60.0 克
0%
蜂蜜
/克
20.0 克
0%
酱油
/克
35.0 克
0%
辣椒酱
/克
35.0 克
0%
方块牛油
/克
200.0 克
0%
Preparing Raspberry Honey Sauce
食用油
/克
20.0 克
0%
香茅,切片
/克
30.0 克
0%
树莓醋
/毫升
200.0 毫升
0%
清水
/毫升
300.0 毫升
0%
方块牛油
/克
30.0 克
0%
Preparing the Garnish
红色小甜菜根(去皮)
/克
300.0 克
0%
甜菜根(去皮,切块)
/克
100.0 克
0%
糖
/克
150.0 克
0%
红茎野菠菜
/克
50.0 克
0%
清水
/毫升
500.0 毫升
0%
树莓醋
/毫升
50.0 毫升
0%
Preparing Tomato Caraway Potato Flakes
葛缕子粉
/克
5.0 克
0%
/
Preparing the Pork Belly Marinade
-
五花肉 1.0 公斤
-
八角 2.0 克
-
海鲜酱 60.0 克
-
蜂蜜 20.0 克
-
酱油 35.0 克
-
辣椒酱 35.0 克
-
方块牛油 200.0 克
Preparing Raspberry Honey Sauce
-
食用油 20.0 克
-
香茅,切片 30.0 克
-
树莓醋 200.0 毫升
-
清水 300.0 毫升
-
方块牛油 30.0 克
Preparing the Garnish
-
红色小甜菜根(去皮) 300.0 克
-
甜菜根(去皮,切块) 100.0 克
-
糖 150.0 克
-
红茎野菠菜 50.0 克
-
清水 500.0 毫升
-
树莓醋 50.0 毫升
Preparing Tomato Caraway Potato Flakes
-
葛缕子粉 5.0 克
准备工作
-
Preparing the Pork Belly Marinade
- Trim away the rind from the pork belly.
- In a mixing bowl, mix the star anise, hoisin sauce, honey, soy sauce, chili sauce, butter, and Knorr Chicken Seasoning Powder to form a marinade.
- Vacuum pack the pork belly and marinate it overnight.
-
Cooking the Pork Belly
- Cook the pork belly in a combi steamer for 2.5 hours at 90°C.
- Once the pork belly is cooked and is soft, compress and let it chill overnight in the chiller.
- Cut the pork belly into desired size and pan fry till the skin turns crispy.
- Lastly, baste the pork belly with butter.
-
Preparing Raspberry Honey Sauce
- In a pot, reduce raspberry vinegar to half.
- In another pot, caramelise shallots with oil till browned.
- Add in reduced raspberry vinegar.
- Add in Knorr Rock Sugar Honey Sauce and bring to boil.
- In a mixing bowl, mix well water and Knorr Demi Glace Sauce Mix.
- Pour into pot, bring to boil and let it simmer for 5 mins and finish it with butter.
-
Preparing the Garnish
- In a pot bring sugar, water, and raspberry vinegar to boil.
- Separate mixture into 2 pots and cook beetroots separately till soft.
- Cut red vine sorrel and refresh in cold water, tap dry and reserve.
-
Preparing Tomato Caraway Potato Flakes
- In a mixing bowl, mix all ingredients together.
- Lay mixture onto a baking tray and, using half fan, bake it for 140°C for 10 mins.
- Stir it every 5 mins to ensure it does not burn.
- Let it cool and store in an airtight container.
-
Before Serving
- Plate and assemble.
- Garnish with red vine sorrel, and drizzle the dish raspberry honey sauce.
- Lastly sprinkle some tomato caraway potato flakes.
- Ready to serve.