南洋芫荽卤花肉 ~ Simmered Pork Belly with Coriander Root in " Nam Yang " style

食谱取自 : 名食谱 @ 第100期

南洋芫荽卤花肉

材料 :

400g 有皮五花肉 ( 切块 )

4粒 熟鸡蛋 ( 去壳 )

60g 蒜瓣

10g 南姜 ( 切片 )

5棵 芫荽头/芫荽根 ( 洗净 )

30g 椰糖 ( 切碎 )

2大匙 食油

600ml 清水

香料 :

1支 桂皮

1粒 八角

调味料 :

1 1/2小匙 五香粉

1/2小匙 胡椒粉

1大匙 酱油

1大匙 黑酱油

做法 :

1. 锅里烧热食，爆香蒜瓣，南姜和芫荽头，加入桂皮和八角继续拌炒香浓.

2. 加入花肉，椰糖碎和调味料，翻炒片刻至花肉转色.

3. 注入清水，大火煮沸 . 加入熟蛋，盖上，改用慢火焖煮45分钟至花肉熟透松软，卤汁浓稠，即可上桌.

Recipe source : Famous Cuisine @ No.100

Simmered Pork Belly with Coriander Root in " Nam Yang " Style 

Ingredients :

400g pork belly with skin ( cut into pieces )

4 hard-boiled eggs ( shelled )

60g garlic cloves

10g fresh galangal ( sliced )

5 stalks coriander root ( rinse )

30g palm sugar / " Gula Melaka " ( crushed )

2tbsp cooking oil

600ml water

Spices :

1 cinnamon stick

1 star anise

Seasoning :

1 1/2 tsp five spice powder

1/2tsp pepper

1tbsp light soy sauce

1tbsp dark soy sauce

Method :

1. Heat cooking oil in a preheated wok to saute garlic , galangal and coriander roots , add in cinnamon stick and star anise , stir until fragrant.

2. Add pork belly , crushed palm sugar and seasoning , stir-fry briskly until the colour of pork is changes .

3. Add water , bring to boil ovet high heat. Add in eggs , cover with lid , reduce to low heat . Simmer for 45 minutes until pork is tender and the gravy is thick , dish out , serve at once .