【照燒五部曲 第四部】咖哩照燒排骨
描述
照燒醬中加入咖哩粉，入口先是醬香，隨著咀嚼咖哩的味道出來，越嚼越香，排骨也很容易脫骨喔。
步驟
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豬小排220公克，洗淨擦乾水份 220g pork ribs, washed and dried
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調製咖哩照燒醬~米酒4大匙 Prepare curry teriyaki sauce ~ 4 tbsp rice wine
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味醂4大匙 Mirin 4 tbsp
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醬油1/2大匙 1/2 tbsp soy sauce
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咖哩粉1又1/2小匙 1 1/2 tsp curry powder
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攪拌均勻後，咖哩照燒醬就準備好了 After stirring well, the curry teriyaki sauce is ready
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鍋熱加入少許油，放入豬小排，中火油煎到2面金黃 Heat the pan, add a little oil, add pork ribs, and fry in oil on medium heat until 2 sides are golden
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煎好後夾出，用廚房紙巾吸掉排骨上多餘的油份 After frying, take it out and use a kitchen paper towel to absorb the excess oil on the ribs
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鍋子裡的油也用廚房紙巾擦乾淨 Wipe off the oil in the pan with kitchen paper towels
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轉小火，將排除重新放回鍋中 Reduce the heat to low and return the drain to the pot
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倒入咖哩照燒醬 Pour in curry teriyaki sauce
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蓋上鍋蓋燜煮5分鐘 Cover and simmer for 5 minutes
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5分鐘後將排骨翻面 Flip the ribs after 5 minutes
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再次蓋上鍋蓋燜5分鐘 Cover the pot again and simmer for 5 minutes
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燜煮好後，掀開鍋蓋，再次將排骨翻面 After the stew is cooked, lift the lid and turn the ribs over again
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加熱到醬汁差不多收乾後，就可以關火了 Heat until the sauce is almost dry, then turn off the heat
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將照燒咖哩排骨排入盤中，用香菜葉裝飾~完成 Arrange the teriyaki curry ribs on the plate and decorate with coriander leaves~ Done
