控肉 ~ Simmered Pork Belly with Five Spice Powder

 

食谱取自 ： 女人味

控肉

材料：

700g 带皮五花肉 （ 切块 ）

10粒 熟鸡蛋 （ 去壳 ）

3粒 蒜瓣 （ 剁茸 ）

1大匙 五香粉

2粒 八角

60g 冰糖碎

2大匙 食油      

600ml  清水

调味料：

5大匙 酱油

4大匙 台湾金兰油膏或2大匙 黑酱油

做法 ：

1. 锅里烧热食油，中火爆香蒜茸,加入五花肉和五香粉炒片刻至五花肉转色。

2. 加入八角和酱油，改用中火煮2 ~ 3分钟，熄火。

3. 把花肉材料转移锅里，注入清水，大火煮沸。加入熟鸡蛋和油膏（黑酱油）拌匀，以中火煮35分钟。

4. 加入冰糖碎拌匀，盖上，改用小火焖90分钟至花肉松软入味及收汁，即可上桌。

 

Recipe source : Marvelous Ladies Creations

Simmered Pork Belly and Egg and Five Spice Powder

Ingredients :

700g pork belly with skin (cut into pieces )

10 hard boiled eggs ( shelled )

3 garlic cloves ( chopped )

1tbsp five spice powder

2 star anise

60g crushed rock sugar

2tbsp cooking oil

600ml water

Seasoning  :

5tbsp light soy sauce

4tbsp Taiwanese “ Jin Lan “ sauce / or 2tbsp dark soy sauce

Method :

1. Heat cooking oil in a preheated wok to sauté garlic over medium heat . Add pork belly and five spice powder , stir-fry briskly until the colour of pork is changes .

2. Add star anise and light soy sauce , cook for 2 ~ 3 minutes over medium heat . Remove from heat .

3. Transfer pork belly mixture into a pot , add water and bring to boil over high heat . Add the hard boiled eggs and “ Jin Lan “ sauce ( or dark soy sauce ),  mix well and let it cook for 35 minutes over medium heat .

4. Mix in crushed rock sugar, cover with lid  , simmer over low heat for 90 minutes until pork belly pieces are tender and the gravy is thick . Dish out , serve at once .