Monday, 28 September 2015

潮洲卤花腩肉 ~ Braised Pork Belly Teochew style

 
食谱取自 :焖卤味 @ 黄春梅
潮洲卤花腩肉
材料 :
600g 花腩肉( 切厚块
150g 花生 ( 洗净,浸隔夜 )
3 甘草
40g 冰糖
1500ml  
100ml  生抽
30g  黑酱油
做法
1. 花腩以沸水灼烫,然后沥干。
2. 将所有材料放入锅中,煮滚后改用小火,卤1 ~ 1  1/2小时至汁液浓稠和花腩变软即可。
 
 
Recipe source : Stewed and Braised Dishes by Amy Wong
Braised Pork Belly Teochew style
Ingredients :
600g pork belly ( cut into pieces )
150g peanuts ( rinsed and soaked overnight )
3 pieces liquorice rice
40g rock sugar
1500ml water
100ml light soy sauce
30g dark soy sauce
Method :
1. Scald pork belly in boiling water . Remove and drain .
2. Place all ingredients in a pot and bring to boil . Switch to low heat and braise for 1 ~ 1  1/2hours till gravy is reduced and pork belly becomes soft .