星期三, 11月 03, 2010

[自創食譜]惹火焗香豬 (Roast Pork Sirloin with spices)




通少好介紹: 惹火焗香豬 (假日特別菜色)

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Prep 準備: 20 minutes | Cook 烹調: 100 minutes | For 份量: 6 people | Calories 熱量: 1450 (Estimated/ 估計)
必須用具 Recommended Tools
1- 肉類溫度計 (Cooking Thermostat)

tonytsang and kareny recipy
2- 焗盤 (baking pan)

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3- 焗架 (baking rack)

材料 Ingredients
1- 帶骨豬後腿肉3磅左右 (3 lbs of pork sirloin tip)
tonytsang and kareny recipy
2- 白薯仔3個,洗淨, 切片(3 white potato, sliced)
醃料 Seasoning
份量只供參考 (just for reference only)
1- 紅椒粉3湯匙 (3 tbsp of paprika)
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2- 第戒市芥辣2湯匙 (2 tbsp of Dijon mustard)
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3- 鹽1湯匙 (1 tbsp of salt)
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4- 黑椒粉1湯匙 (1 tbsp of black pepper)
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5- 蒜粉2湯匙 (2 tbsp of garlic powder)
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6- 奧里根碎2湯匙 (2 tbsp of oregano)
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7- 百里香碎2湯匙 (2 tbsp of thyme)
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8- 油1湯匙 (1 tbsp of oil)
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做法 Steps

1- 先將豬肉洗好, 抹乾, 將芥辣先搽上豬肉表面 (有骨那面則不用), 再將餘下調味料於碗中混合好, 將香料再塗上豬肉
tonytsang and kareny recipy
2- 焗爐200度攝氏(400度華氏)預熱, 焗盤用錫紙包好, 再將豬肉放上焗架, 插曲溫度計, 再放上焗盤上(如上圖), 入爐前, 再將豬肉錫紙蓋好表面(不用包實的), 放入焗爐, 同時將焗爐溫度調較到180度攝氏(375華氏),

3- 焗70分鐘, 取出將薯片放入豬肉的焗架下, 再將豬肉不蓋錫紙, 再焗至肉內溫度達63度攝氏(145華氏), 約25分鐘, 取出, 用錫紙包好, 等15分鐘, 即可切成肉片享用
tonytsang and kareny recipy
1- Clean the pork and dry it well.  Brush it with the Dijon mustard (expect the bone side).  Mix all the seasoning in the bowl.  Rub the seasoning on the pork
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3- Preheat the oven for 200C (400F).  Wrap the the baking pan with aluminum foil.  Put the backing rack on the top.  Then put the pork on the backing rack.  Insert the thermostat properly.  Cover the pork with aluminum foil but do not wrap it up completely.  Put the pork into the oven and reduce the heat to 180C (375F)
tonytsang and kareny recipy

2-  Bake for 70 minutes.  Take it out and put the potato under the rack.  Remove the aluminum foil and put back into the oven.  Continue to bake until the internal temperature of the pork reach 63C (145F), about 25 minutes.  Take it out.  Wrap the pork with aluminum foil and let it sit for 15 minutes.  Slice the pork the serve it in hot. 
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貼士 Tips
1- 買不到帶骨後腿肉的話, 可以買未切帶骨的豬扒代替, 但記得, 不要買太瘦, 因為真的會很硬, 很鞋的
tonytsang and kareny recipy
2- 整如此大件的豬肉時, 最好還是用溫度計去量度, 太熟則沒有肉汁, 太生也不能吃, 用時間去判斷通常都會出錯的
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- If you cannot get the sirloin tip, you can replace it with the pork chop with bone.  Always try to get the meat that is not too lean.
tonytsang and kareny recipy
2- To cook the big meat like this one, it is always recommend to use the thermostat to ensure the meat is cooked perfectly.  
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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