Kam Heong Pork Slices 甘香肉片

Main Ingredients:
300 g pork belly, thinly sliced

Supporting Ingredients:
20 g curry leaves
2 bird’s eye chilies (optional)
30 g water

Kam Heong Paste:
40 g dried shrimp, soaked until soft
40 g shallots
4 cloves garlic
1.5 tbsp oyster sauce
1/4 tsp salt
1.5 tbsp brown sugar
1.5 tbsp English curry powder
60 g cooking oil

Preparation:
1. Place the soaked dried shrimp, shallots, and garlic into a blender and grind into a coarse paste. Set aside.

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 160°C; 30 minutes. Pour 60g of oil into the inner pot and start heating for 1 minute. Add the blended paste and sauté for approx. 10 minutes until fragrant.

2. Add brown sugar, curry powder, oyster sauce, and salt. Continue to sauté for approx. 5 minutes.

3. Add curry leaves and sauté for approx. 5 minutes, until the aroma intensifies and the paste turns slightly darker. This forms the Kam Heong paste. Remove and set aside.

4. In the same pot, add the pork slices and stir-fry for approx. 4 minutes until slightly browned and lightly crisp.

5.Add the prepared Kam Heong paste and 30g of water. Stir-fry well and simmer briefly with the glass lid covered until the sauce thickens. Finally, add the bird’s eye chilies and stir a few times before removing from the pot.

6. Transfer the Kam Heong pork slices to a serving plate and serve hot. 

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
300 g 五花肉；切薄片

辅助材料：
20 克 咖喱叶
2 条 指天椒；随喜
30克 水

甘香酱料：
40 g 虾米；浸泡至软
40 g 小红葱
4 瓣 蒜瓣
1.5 汤匙 蚝油
1/4 茶匙 盐
1.5 汤匙 红糖
1.5 汤匙 英式咖喱粉
60 g 食用油

事前准备：
1. 将虾米、小红葱和蒜瓣放入搅拌机中搅碎，备用。

做法：
1. 选择Cooker”模式，设定温度和时间为160°C; 30分钟。将60克油倒入内锅中，开始加热约1分钟。加入已搅碎的备用材料，爆香约10分钟直至散发香味。

2. 加入红糖、咖喱粉、蚝油和盐，继续爆香约5分钟。

3. 加入咖喱叶，爆香约5分钟至香味浓郁、颜色稍微变深，以形成甘香酱料。取出备用。

4. 在同一个锅中，加入五花肉片，翻炒约4分钟至肉片呈微焦金黄。

5. 加入备用的甘香酱料和30克水，翻炒均匀并盖上玻璃盖焖煮片刻，直至酱汁浓稠。最后加入指天椒翻炒几下即完成。

6. 将炒好的甘香肉片装盘，趁热享用。

贴士: 
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。