糖醋五花腩 Sweet and sour pork belly

糖醋五花腩

材料（2人份）

豬腩肉 ⋯⋯ 320 g
冰糖 ⋯⋯⋯ 20 g（敲碎）
鎮江醋 ⋯⋯ 1.5 湯匙
片糖 ⋯⋯⋯ 20 g

滷水料

甘筍 ⋯⋯⋯ 1/2 條（紅蘿蔔）
西芹 ⋯⋯⋯ 2 條
香葉 ⋯⋯⋯ 2 片
桂皮 ⋯⋯⋯ 1 塊
八角 ⋯⋯⋯ 1 粒
冰糖 ⋯⋯⋯ 20 g
紹興酒 ⋯⋯ 2 湯匙
鹽 ⋯⋯⋯⋯ 1/2 茶匙
老抽 ⋯⋯⋯ 1 湯匙
水 ⋯⋯⋯⋯ 1.2 公升

做法

1. 豬腩肉洗淨先汆水，煲內放入腩肉，倒入水剛蓋過腩肉即可，煲至水滾再煮約3分鐘，便可取出五花腩；

2. 甘筍洗淨切塊，西芹洗淨切段；

3. 煲內放入1.2公升熱水，加入甘筍、西芹、香葉、桂皮、八角，中火煮約15分鐘至出味，再加入冰糖、紹興酒、鹽、老抽拌勻，煮成滷水；

4. 煮滷汁其間，平底鑊下油，加入20g己敲碎的冰糖，最小火煮成焦糖，腩肉用毛巾或廚房紙印乾水份，皮向下放入平底鑊，把皮煎至金黃色便可取出；

5. 可加一點滷水或紹酒去平底鑊，把已上色的腩肉連同焦糖一起放入滷水中，小火煮約1.5小時，煮好後取出並切成1.5cm腩片；

 

6. 鑊中加入200ml煮腩肉的滷水汁，加入鎮江醋和片糖拌勻，放入腩片，中火煮至收汁，完成～

Sweet and Sour Pork Belly

Ingredients (Serving for two)

Pork Belly  320 g
Rock sugar  20 g
Zhenjiang vinegar  1.5 tbsp
Raw slab sugar  20 g

Stock

Carrot  1/2 pc
Celery  2 pc
Bay leaf  2 pc
Cinnamon  1 pc
Star anise  1 pc
Rock sugar  20 g
Shaoxing wine  2 tbsp
Salt  1/2 tsp
Dark soy sauce  1 tbsp
Water  1.2 Liter

Method

1. Wash and blanch the pork belly. Put the pork in a pot, add water just enough to cover. Bring it to boil and cook for 3 mins. Take it out.

2. Wash the carrot and celery, cut in piece.

3. In a pot, add 1.2 Liter hot water, put carrot, celery, bay leaf, cinnamon, star anise in. Turn to medium heat cook for 15 mins. Add rock sugar, Shaoxing wine, salt, dark soy sauce stir it well.

4. Get 20 g rock sugar to the pan, cook until lightly caramelisation. Use kitchen paper to dry the pork belly, then skin side down put on the pan to fry until golden brown.

5. Add Shaoxing wine to deglaze the pan, and put the pork and juice from pan to pot. Braise for 1.5 hrs. Get the pork out, slice in 1.5 cm thick.

6. Get 200 ml of stock in a pan, add Zhenjiang vinegar and Raw slab sugar, bring it to boil and stir it well. Put the sliced pork, cook until it became right thickness. Done~