香卤三层肉 Stewed Pork Belly

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香卤三层肉

材料:

花肉 950克
老姜 3片拍扁
蒜头 1大粒
油 3大汤匙
水 300毫升

香料:

八角 2粒
果皮 1片
花椒 1小茶匙
胡椒粒 1小茶匙
甘草 5片
丁香 5粒
桂皮 1支
沙姜 3粒

调味:

冰糖 3粒
胡椒粉 1小茶匙
绍兴洒 2大汤匙
晒油 1¹/2大汤匙
鸡粉 1大汤匙
生抽 1小茶匙
盐 1小茶匙

腌料:

鸡粉 1小茶匙
生抽 1小茶匙
胡椒粉 1小茶匙
绍兴洒  1小茶匙

做法:

全猪肉与腌料搅拌，腌1小时。加入油把所有的香料炒香，接着倒下猪肉一起炒香。加入水，开大火煮滚然后转回小火，煮到计料微乾即可上碟。

Stewed Pork Belly

Ingredients:

Pork belly 950g
Ginger 3 slices
Garlic 1 bulb
Oil 3 tablespoons
Water 300ml

Spices:

Star anise 2 pieces
Dried tangerine peel 1 piece 
Sichuan pepper 1 teaspoon 
Pepper powder 1 teaspoon 
Chinese liquorice 5 pieces
Clove 5 pieces
Cinnamon 1 stick
Sand ginger 3 pieces

Seasonings:

Rock sugar 3 pieces
Pepper powder 1 teaspoon 
Shao Hsing cooking wine 2 tablespoons
Dark soy sauce 1¹/2 tablespoon 
Chicken stock powder 1 tablespoon 
Soy sauce 1 teaspoon 
Salt 1 teaspoon 

Marinade:

Chicken stock powder 1 teaspoon 
Soy sauce 1 teaspoon 
Pepper powder 1 teaspoon 
Shao Hsing cooking wine 1 teaspoon 

Methods:

Marinade the pork belly for 1 hour. Heat up the oil, add in all the ingredients, spices and seasonings, the stir-fry till fragrant. Stir in marinated pork belly till fragrant. Pour in water cook with high heat until it is boiling then continue cook with low heat till the gravy is thickened. Dish up and serve.








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