Braised Pork

滷五花腩肉

Ingredients 材料:

 

Pork belly 五花腩肉 800g

Cooking wine 紹與酒 200g

Soy sauce 醬油膏 100g

Rock sugar 冰糖碎 1 Tbsp

Green onion 葱 2條

Ginger 薑 2片

Star anise 八角 1粒

 

Directions 做法:

 

Chop the pork belly into big pieces, put into a pot of water together with the green onion and ginger, cook for 15 minutes, clean and let cool down under running water, drain.

五花肉切件與薑葱放入鍋中加水煮15分鐘取出沖冷水至涼.

 

Heat 1 Tbsp oil in pan, add the rock sugar, stir till melted, carefully pour in the wine and soy sauce, add the pork pieces, mix well. Add the star anise and enough water to cover the meat. Using medium low heat, cook for about 1 1/2 hour until the water reduces, forming a thick sauce. Season to taste, pour the sauce over and serve.

鍋中放1Tbsp 油, 加冰糖炒至溶,倒入洒及醬油膏再加五花肉炒勻上色,加入八角及煮過肉的水至剛蓋過肉面,用中小火燜1個半小時至水收乾. 調味上碟.