韓式泡菜豬扒生菜包 Korean Kimchi lettuce wraps with pork chop

簡單易做的韓式生菜包。配加拿大豬鞍切出的豬扒條, 新鮮有機生菜心。加Kimchi, 蒜片, 韓式辣椒醬..美味指素爆燈。

醃料中使用薑蓉, 在烤蘋果果皮西班牙豬肋骨(可按入)已介紹過。含天然酵素食材能有鬆肉功效。但醃漬時間長卻造成肉質變霉, 也不適用於海鮮。運用這一㸃, 正適合較堅韌又易鞋口的肉類。

材料:
加拿大豬扒三片洗淨印乾切條
韓國泡菜 1盒
有機生菜, 選中心位置
韓式辣椒醬 4湯匙
蜜糖 1湯匙

豬條醃料 :
老抽 1.5茶匙

獨子蒜 2粒或普通蒜頭 4粒 

薑 1手指公大小 

廣東米酒或韓國料理酒 1瓶蓋

黄糖 1茶匙

白胡椒粉稍多一㸃

鹽 少許

麻油 1湯匙

粟粉 1.5茶匙

韓式辣椒醬 1湯匙

把薑蒜磨蓉混合醃料

放雪櫃醃三小時至半天。取出放室溫

熱油, 炒至金黄(注意搶火易燶), 期間灑少許鹽。 熄火, 加入一湯匙蜜糖

把肉和kimchi放上生菜加少許韓式辣醬拌食。喜歡可加入生蔥生蒜片。使用米酒味道更香濃, 好吃到停不到口呢!

Ingredients:

3 pc Canadian pork chops, rinse, dry and cut into strips

1 pack Korean kimchi

Organic lettuce, pick the inner part

4 tablespoons Korean chili paste for serving
1 tbsp honey

Marinade:
1.5 tsp dark soy sauce

A thumb sized ginger

4 cloves of garlic

1 bottle cap Chinese rice wine or Korean cooking wine

1 tsp brown sugar

Some more ground white pepper

A bit salt

1 tablespoon sesame oil

9. 1.5 teaspoons corn starch

10. 1 tablespoon Korean chili paste

Method:

1. Crush ginger and garlic.

2. Mix the pork strips with no.1 and other marinade.

3. Refrigerate for 3 hours or less than 1/2 day.

4. Bring it to room temperature.

5. Heat oil and fry the meat until golder brown (watch out for char)

6. Season with some salt. Off heat, add 1 tablespoon honey then.

7. To serve, spoon a portion of the meat and kimchi, a bit chili paste into a lettuce leaf. Wrap the meat around. Add fresh garlic slice or scallion if you like.
8. It is really tasty with crunchy kimchi and lettuce. Enjoy!