Page 27 - hakka

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卤猪头皮

Braised Pork Head Skin

■ 主料 ■ Main Ingredients
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 Amomum tsao-ko (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, tsaoko,
糖、老抽、鸡油、花雕酒、食盐、二汤一同放入 cinnamon sticks, and dried tangerine peel with light
锅中，调成卤水，用小火熬煮直至药材的香味散 soy sauce, sugar, dark soy sauce, chicken fat, Shaox-
发出来。 ing wine, salt, light broth in a pot.. Simmer over low
3. 将猪头皮放入熬好的卤水中，小火卤制20分钟后 heat to 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, the turn
切片上桌。 off the heat and let pork head skin soak for 15 min-
utes, turning it occasionally to ensure even flavour
■ 风味特色 absorption. Finally, take out the pork head skin, let it
香气浓郁，肥而不腻。 cool, slice it, and serve.

■ Flavour Characteristics
Rich aroma, fatty but not greasy.