Braised Pork Belly
繁體中文

Ingredients

Pork belly (Cut into 7.5cm x 5cm/3"x2" pieces) 2 lb (900g) Cooking oil 2 Tbs Brown sauce 2 portion Scallion 2 stalk Sliced ginger 3 slice

Instructions

1.	Add 2 tbs. of oil and pork belly in a heated pot (prefer cast iron pot); pan-fry over medium heat until golden brown on both sides, approx. 3 minutes for each side. Set the pork aside.
2.	Prepare the Brown Sauce, omit the corn starch in the recipe. Also separate water and sugar from the others.
3.	Boil 2 cups of water in the Brown Sauce recipe. Add 3 tbs. of sugar to the pot and cook over low heat until the sugar is melt. Stir in the boiling water and mix. Be careful that the hot water might spill.
4.	Add the remaining ingredients from the Brown Sauce, pork belly, scallion and ginger; bring the mixture to a boil. Cover and cook over low heat for 1 hour or until the meat reaches desired tenderness. Remove and discard the scallion.

爌肉
ENGLISH

材料

五花肉 (切成 7.5cm x 5cm/3"x2" 小塊) 2 磅 (900克) 食用油 2 大匙 紅燒醬汁 2 份 蔥 2 支 薑片 3 小片

做法

1.	鑄鐵鍋(或湯鍋)燒熱後加入2大匙油和五花肉塊用中火將兩面煎黃，每面約3分鐘。盛出五花肉放置一旁。
2.	準備紅燒醬汁，配方中的芡粉不要，並且將水和糖分開放。
3.	將紅燒醬汁中的2杯水煮滾。原來煎五花鍋的鍋裡加入3大匙糖用小火熬融，然後加入滾水与糖拌勻。要小心不要讓滾水燙到。
4.	加入紅燒醬汁剩餘的材料，五花肉，蔥，薑並煮滾。轉小火加蓋燜煮1個小時，或煮到肉達到你喜歡的軟度。夾出青蔥丟棄。

最後更新 (Last Update): 12/09/2020
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