Braised Tom Yum Pork Belly & Pork Skin | Tom Yum 焖花肉猪皮 Full recipe in description box 

Tom Yum 焖花肉猪皮 Braised Tom Yum Pork Belly & Pork Skin

I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱

Airfryer 炸猪皮：https://youtu.be/NTxb8ilvSwk

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*2-3 Servings

五花肉 Pork belly 500g
炸猪皮 Fried pork skin 50g
*食谱参考/Recipe：https://youtu.be/NTxb8ilvSwk
咖喱粉 Meat curry powder 1汤匙/tbsp

鸡汤/虾头虾壳汤/水 Chicken stock/prawn stock/water 1000ml
*食谱参考/Recipe: https://youtu.be/_IFwmFNbmtM
青柠檬叶 Kaffir lime leaves 8-10片/pcs
香茅 2 Lemongrass
南姜 Galangal 8-10片/slices
黄洋葱 1 Yellow onion
自制泰式虾米辣椒 (Nam Prik Pao) 3汤匙/tbsp
*食谱参考/Recipe: https://youtu.be/6YJITmQB23k
黄糖 Brown sugar 1汤匙/tbsp

花椰菜 Cauliflower
大青辣椒/红辣椒 Chilies 1-2条/pcs
杏鲍菇/蘑菇 Mushroom
番茄 2 Tomatoes
豆腐卜 Tofu puff 2个/pcs

Tamarind paste 2汤匙/tbsp
青柠檬汁 lemon juice 3汤匙/tbsp
鱼露 fish sauce 1-2汤匙/tbsp
椰浆 Coconut milk 100ml

1。五花肉煸至焦香、出油。
倒入炸猪皮 + 咖喱粉炒香。
Stir fry pork belly until golden brown.
Add pork skin + curry powder, stir to mix.

2。倒入鸡汤 + 青柠檬叶 + 香茅 + 南姜 + 洋葱 + 泰式虾米辣椒 + 黄糖，搅拌均匀。
汤汁煮滚后，转小火焖30分钟。
Add chicken stock + kaffir lime leaves + lemongrass + galangal + onion + Nam Prik Pao + sugar, bring to a boil.
Reduce to low heat, simmer for 30 minutes.

3。倒入花椰菜 + 辣椒 + 蘑菇类 + 番茄 + 豆腐卜，煮至滚。
Add cauliflower + chilies + oyster mushroom + tomatoes + tofu puff, bring to a boil.

4。倒入Tamarind paste + 青柠檬汁 + 鱼露调味。煮至滚后再焖5分钟。
Add Tamarind paste + kaffir lime juice + fish sauce to taste. Simmer for 5 minutes.

5。最后倒入椰浆，煮至滚了即可。
Stir in coconut milk, bring to a boil.
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Видео Braised Tom Yum Pork Belly & Pork Skin | Tom Yum 焖花肉猪皮 Full recipe in description box  канала Jacelyn Lim 美妈与厨房