這個菜式是作者的亡母在兒時住所附近的一間西餐廳時常也會吃到的一道菜，亡母很喜歡吃的，但搬遷後再也沒有在其他餐廳見到及吃到這菜式了。
前一段時間，大馬疫情好轉以及大家生活也回復正常，作者也經常外出用餐，在市區的一間西餐廳竟然在餐牌上見到這道菜，就立刻點來吃； 可是那餐廳做出來完全沒有味道，令到作者很失望，所以心裏一直耿耿於懷。
最近愛人很點忙，所以沒有外出買食材，於是想到用手裏還有的豬腩肉來做，但卻要改一改，就做出了今次這個版本，希望大家喜歡作者這個改版了的西梅豬扒。 大家不一定用腩肉的，可以改為豬柳或厚切豬扒也一樣，只是在做低温慢煮時，在温度及時間上要自行調整。
This dish is my childhood memory, it can find in the restaurant that nearby by my home in early childhood time, but after moved, I can’t see this dish afterwards, so I was totally forgot this dish. Early this year, covid-19 seems better and everybody back to normal life, I also go out frequently at that time, and I found this dish in a restaurant, it’s really bring back my childhood memory , then I order this immedately that wanna taste it back. Unforunately, the restaurant cooked very bad, it’s no taste at all, it’s make me so disappointed.
My beloved one so busy recently, so I just use pork belly that on my hand, then I need to make change for it and create this recipe. You can use pork loin or tenderloin for this recipe, but you have to adjust your own time and temperature.
材料 :
豬腩肉 (pork belly/pork loin/pork tenderloin) – 1kg
蒜頭 (Garlic) – 2瓣 (2 pcs)
洋蔥 (Onion) – 1/4個 (1/4 pc)
磨菇 (Mushroom) – 2個 (2pc)
栗子 (chestnut) – 3粒 (3pcs)
西梅乾 (dried prunes) – 10粒 (10 pcs)
提子乾 (Raisin) – 5粒 (5 pcs)
紅酒 (Red wine) – 50ml
紅酒醋 (Red wine vineagar) – 10ml
迷迭香 (rosemary) – 少許 (small amount)
百里香 (thyme) – 少許 (small amount)
鹽 (salt) – 少許 (little)
黑胡椒 (black pepper) – 少許 (little)
牛油 (Butter) – 少許 (small amount)
做法 ：
1. 先準備餡料, 把洋蔥、磨菇、栗子、西梅乾、提子乾切成大件，跟著用牛油炒軟洋蔥及磨菇，再把所有材料放入攪拌機，加入迷迭香、百里香、紅酒(10ml)、蒜頭、少少鹽及黑胡椒，打成碎粒狀的醬，備用。
First, prepare the filling – onion, mushroom, chestnut, dried prunes and raisin cut into cube, use butter to stir fry onion and mushroom until soft, then put it and other ingredients with garlic, rosemary, thyme, red wine (10ml), salt and black pepper into mixer, make a paste form, set it aside.
2. 把腩肉中間切開並慢慢地切成蝴蝶形， 在腩肉上灑上鹽及黑胡椒， 然後把餡料舖滿在肉上， 跟著把腩肉小心地卷起並用繩紮緊固定好 （對不起，作者這個很差的示範， 因為餡料過多，食譜上分量已經調整過了）
Prepare the pork belly, open it into butterfly form, put some salt and black pepper and put the filling on the top, then roll it up carefully and tight it up (sorry for my picture, it’s overstuffed, the amount had been adjusted in this recipe)
3. 放入真空袋， 以77度煮14小時
Then, put into vacuum bag and cook it in 77 degree celsius for 14 hours
4. 煮好後取出，用廚房紙抹乾表面， 然後用大火煎香，盛起備用
Take it out when cooked, pat dry surface water, then seal it unter high heat, take out and set aside
5. 最後，準備醬汁， 把剩餘的西梅乾、紅酒，以及紅酒醋放入破壁機打成一個厚醬汁， 然後煮熱，一熱了就關火， (如果讀者有料理機，可以打汁時同時加熱，那就放便了）。
Final step, prepare the thick sauce, use the remaining dried prunes, red wine and add some red wine vineager into vitamix to make a thick sauce, then heat up a bit (If your mixer have heater option, please use it, it’s easier)
6. 把放涼了的腩肉卷上碟並淋上醬汁就完成了。
Cut your belly roll into small pieces and put the sauce on the top or on the side, finished.
溫馨小廚 