五花肉卷酱汁配方：
A 部分
蒜末 70克
花椒粉 4克
辣椒粉 10克
白芝麻 20克
植物油 120 毫升
B 部分
食醋 10克
蚝油 2克
老抽4克
鸡精粉 4克
鲜味汁2克
五花肉卷装饰用：
红辣椒1/2 根，切细丝
小葱1 根，切细丝
冰水备用（冰镇用）
Father’s Day Recipe | Cucumber Pork Belly Roll with Scallops
Inspired by our Father’s Day Set Menu, here’s a simple variation of our White Asparagus Pork Belly Roll with Abalone. This Father’s Day recipe uses cucumbers instead of white asparagus, and scallops and fruits replacing chilled abalone with plum jelly. Read on to find out how you can make this simple appetiser at home!
受到父亲节套餐的启发，我们对 蒜泥白肉白芦笋卷拼冻鲍鱼 进行了改良，打造出这道简易版的美味。我们用清爽的黄瓜取代白芦笋，以带子和水果代替鲍鱼与梅子冻，做成一道别致的开胃菜。想知道如何在家也能做出这道菜？继续阅读吧！
Cucumber Pork Belly Roll with Scallops RecipeMakes 1 serving Cooking time: 15-20mins Preparation time: 40mins |
蒜泥白肉青瓜卷拼带子食谱适合一人享用 煮食时间：15 – 20分钟 准备时间：40 分钟 |
Ingredients:2 scallops 1/3 cucumber, batonnet 2 slices of pork belly/shabu meat 40g diced mangoes 2 diced strawberries 20-30g salad vegetables 4 tbsp of Thai chilli sauce (or any chilli sauce of your choosing) For Pork Belly Roll Sauce:Part A 70g minced garlic 4g Sichuan pepper powder 10g chilli powder 20g sesame seeds 120ml vegetable oil Part B 10g vinegar 2g oyster sauce 4g dark soya sauce 4g chicken powder 2g seasoning sauce For Pork Belly Roll Garnish:1/2 red chilli, thinly sliced 1 spring onion, thinly sliced Ice bath
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主料:带子 2 颗 黄瓜 1/3 根，切成条状 五花肉片/火锅肉片，2片 芒果丁 40 克 草莓丁 2 颗 少许生菜或沙拉菜 20 – 30克 泰式辣椒酱（或任意喜爱的辣椒酱）4 汤匙 |
Steps 步骤:
1）Prepare the ice bath and add the sliced red chilli and spring onion in it. Soak for at least 20-30mins
准备一碗冰水，将切好的红辣椒和小葱放入其中，浸泡至少 20–30 分钟
2）Boil the cucumber for about 3mins. Remove from pot
将黄瓜条状放入沸水中焯烫约 3 分钟，捞出备用
3) While boiling, combine all components of Part A except the vegetable oil
在焯黄瓜时，将 A 部分中的所有干料（蒜末、花椒粉、辣椒粉、白芝麻）放入耐热碗中，备用。植物油暂时不加
4) Steam the pork belly in the same pot for about a minute. Remove excess water
将五花肉片蒸约 1 分钟在同一锅里，取出后并把多余水分除掉
5) Pan-fry the scallops in a heated pan for about 3mins, searing them until golden brown on each side. Set aside and remove the oil
加热锅子，将带子煎约 3 分钟，两面煎至金黄。取出扇贝，倒掉多余油脂。备用
6) Heat the pan up once again and add the oil in when it reaches smoking point
将锅加热至冒烟，随后加入植物油
7) Once the oil starts bubbling, remove from heat and carefully pour it over mixture A
油开始冒泡后，关火。小心地将热油倒入 A 部分混合物中
8) Stir thoroughly to ensure all parts are well-combined
充分搅拌，使所有材料完全融合
9) Add the components of Part B and stir until well-combined
加入 B 部分所有材料，搅拌均匀
10) You may stir in 1-2 teaspoons of sugar if the taste is not to your liking
如果口味不合适，可以加入 1–2 茶匙糖调节甜度
11) Roll the cucumber with a slice of pork belly. Set 2 (or more if you’d like) in a small serving dish
用一片五花肉卷住黄瓜条，放入小盘中。每份摆放 2 个（或根据喜好增减）
12) Drizzle the sauce all over the dish
将调好的酱汁均匀淋在盘中食材上
13) Remove the chilli and spring onion from the bath and roll them up if they are not curled enough
将辣椒和小葱从冰水中取出。若卷曲度不足，可轻轻卷起
14) Add the garnish on top of the pork belly roll. You may add them separately or combine both chilli and spring onion together
将辣椒和小葱装饰放在五花肉卷上。可单独摆放，也可将辣椒和小葱混合摆放
15) Plate another small dish with the salad vegetables and fruits
将沙拉菜和切丁水果摆放在另一个小盘中
16) Add the scallops on top of the garnish and drizzle the chilli sauce/sauce of your choice. The dish is now complete!
将带子摆放在装饰上，淋上辣椒酱或您喜欢的酱汁。至此，菜肴完成！
We hope you’ve enjoyed this Father’s Day Recipe! Find other recipes below (see related posts)
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