Page 31 - hakka 2025

卤猪头皮

Braised Pork Head Skin

■ 主料 ■ Main Ingredient
猪头皮 半副(约1000克) Half a pork head skin (approximately 1000 grams)

■ 辅料 ■ Auxiliary Ingredients
花椒 50克 50 grams Sichuan peppercorns
八角 10只 10 star anise
草果 2只 2 black cardamom
桂皮 10克 10 grams cinnamon bark
陈皮 5克 5 grams dried tangerine peel

■ 调料 ■ Seasonings
生抽 8汤匙 8 tablespoons light soy sauce
白糖 2汤匙 2 tablespoons white sugar
老抽 2汤匙 2 tablespoons dark soy sauce
鸡油 2汤匙 2 tablespoons chicken fat
花雕酒 2汤匙 2 tablespoons cooking wine (huā diāo)
食盐 3汤匙 3 tablespoons salt
二汤 1000克 1000 grams light broth

■ 制作流程 ■ Method
1. 将猪头皮清洗干净，放入沸水中焯烫，去除异味 1. Clean the pork head skin thoroughly, blanch it in boil-
后，捞起备用。 ing water to remove odors, then drain and set aside.
2. 将花椒、八角、草果、桂皮、陈皮和生抽、白 2. Combine Sichuan peppercorns, star anise, black car-
糖、老抽、鸡油、花雕酒、食盐、二汤一同放入 damom, cinnamon bark, and dried tangerine peel
锅中，调成卤水，用小火熬煮直至药材的香味散 with light soy sauce, sugar, dark soy sauce, chicken
发出来。 fat, Shaoxing wine, salt, light broth in a pot. Simmer
3. 将猪头皮放入熬好的卤水中，小火卤制20分钟后 over low heat until the herbs release their aroma.
关火，让猪头皮浸泡在卤水中15分钟，期间要翻 3. Place the blanched pork head skin into the braising
动几次，使其均匀入味。最后捞起猪头皮放凉， sauce. Simmer over low heat for 20 minutes, than
切片上桌。 turn off the heat, let the pork head skin soak for 15
minutes, turning it occasionally to ensure even fla-
■ 风味特色 vour absorption. Finally, take out the pork head skin,
香气浓郁，肥而不腻。 let it cool, slice it and serve.

■ Flavour Characteristics
Rich aroma, fatty but not greasy.

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