Page 195 - hakka

195
糖卤猪肉

Sugar-braised Pork Belly

■ 主料 ■ Main Ingredients
五花肉 1000克 1000 grams pork belly

■ 辅料 ■ Auxiliary Ingredients
八角 2颗 2 star anise

■ 调料 ■ Seasonings
鱼露 半汤匙 ½ tablespoon fish sauce
红糖 半汤匙 ½ tablespoon brown sugar
生抽 1汤匙 1 tablespoon light soy sauce
蜂蜜 1茶匙 1 teaspoon honey
二汤 3汤匙 3 tablespoons light broth
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)

■ 制作流程 ■ Method
1. 将五花肉蒸熟，用松肉针在表面均匀插孔，然后 1. Steam the pork belly until cooked, then use a meat
均匀涂抹上生抽。 tenderizer to evenly poke holes on the surface. Apply
2. 起锅烧油，把五花肉炸至表面金黄，捞出后迅速 light soy sauce evenly over the pork.
泡入冷水，再切成方块。 2. Heat oil in a wok and fry the pork belly until the sur-
3. 清洗锅后，将红糖炒至焦糖色，再加猪肉煸炒至 face turns golden brown. Remove and immediately
均匀裹上糖色。随后加入调料，八角、二汤焖煮 soak the pork belly in cold water, then cut it into
45分钟，至肉质软烂、入味。 cubes.
3. Clean the wok, then caramelize the brown sugar until
■ 风味特色 it turns a deep caramel colour. Add the pork cubes
色泽红润， 甜而不腻。 and stir-fry until coated. Next, add the seasonings,
star anise and light broth, then simmer for 45 min-
utes until the pork is tender and fully infused with
flavour.

■ Flavour Characteristics
Glossy red colour with a sweet yet not overly greasy taste.