Page 167 - hakka - Copy4

大块猪肉

Large Chunks of Pork

■ 主料 ■ Main Ingredients
带皮五花肉 1000克 1000 grams pork belly with skin

■ 辅料 ■ Auxiliary Ingredients
生姜 50克 50 grams ginger
八角 6颗 6 star anise

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
胡椒粉 1茶匙 1 teaspoon ground pepper
老抽半 茶匙 ½ teaspoon dark soy sauce
生抽 2茶匙 2 teaspoons light soy sauce

■ 制作流程 ■ Method
1. 将带皮五花肉放入凉水锅中，大火加热至沸腾, 1. Place the pork belly with skin in a pot of cold water
煮至刚熟后捞出备用。 and bring to a boil over high heat, cook until it is just
2. 煮好的五花肉的表面均匀地涂抹葡萄糖水或蜂蜜 done. Remove and set aside.
水，整块的五花肉放入锅中炸至外皮呈大红色后 2. Apply a layer of glucose water or honey water evenly
捞起，再切成方块状。 on the surface of the cooked pork belly. Place the en-
3. 将锅烧热放入少许油加热，煸炒切好的猪肉，再 tire piece into a wok of hot oil and deep-fry until the
加入食盐、生姜、八角、胡椒粉、老抽和生抽调 surface turns a deep red color. Remove from the wok
味，翻炒均匀。 and cut into large chunks.
4. 倒入适量清水，小火焖煮约半小时，至汤汁浓稠 3. Heat the wok and add a small amount of oil to heat.
见底时，开大火收汁，即可出锅。 Stir-fry the pork chunks. Add salt, ginger, star anise,
ground pepper, dark soy sauce and light soy sauce.
■ 风味特色 Stir-fry until evenly coated.
皮香肉糯，香腻过瘾。 4. Pour in an appropriate amount of water. Simmer
over low heat for about half an hour until the sauce
thicken. Increase the heat to thicken the sauce fur-
ther and then it is ready to serve.

■ Flavour Characteristics
The dish has aromatic, tender skin and rich, flavourful
meat that is indulgent and satisfying.

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