紅燒肉 家常做法 Red Braised Pork in Chinese Wine

美食.烹飪     2022年12月20日

材料:連皮豬腩肉500克 Ingredients: pork belly with rind 500g 調料: 大蔥2大片,薑2大片,八角一顆,生抽2湯匙, 老抽1湯匙,冰糖50克,紹興酒1.5杯,五香粉少許,白鬍椒粉少許 Seasoning: leek 2 big slices, ginger 2 slices, 1 star aniseed, soy sauce 1 tbsp, rock sugar 50 g, Shaoxing wine ( or sherry) 1.5 cup, five spice powder, white pepper, salt to taste

豬腩肉切成2釐米丁方塊,備用 Pork belly cut into 2 cubic cm pieces

第一歩:Step 1: 炒糖 fry sugar 煱中放少量油,中火 heat pan over medium heat, add oil 放入糖 不斷的炒 add sugar, fry continuously 讓當糖溶化及轉焦黃 when sugar is melt and caramelized 加入三分一杯沸水 add one third cup boiling water 與糖混合 mix with sugar 成為糖醤 to form syrup 備用 set aside

第二步:Step 2 煱中放少量油, 中火 add oil to pan over medium heat 豬腩肉置煱中 put in pork 煎至表面金黃 fry until caramelized 撈起備用 set aside

第三步:Step 3 煱中放少量油,中火 add oil to pan over medium heat 下薑片,大蔥,八角 put in ginger, leek, star aniseed 略炒 fry slightly 轉小火 switch to low heat 下生抽,老抽略炒 add soy sauce dark, soy sauce 下豬腩肉 add pork 下酒,下糖醬 add wine and syrup 讓汁液蓋過豬肉 (如有需要,可加酒或水)juice to fully cover the pork (add wine or water as necessary) 蓋上煱蓋 lid on 慢火煮1小時 simmer 1 hour over low heat

第四步:Step 4 1小時後 one hour later 打開煱 lid off 調至中火 switch to medium heat 輕力略炒 將汁液變濃稠 stir gently to dehydrate the juice 提示: 炒糖讓糖變成焦紅的糖醬是傳統的作法 這讓豬肉色澤紅潤且帶有焦糖香味,卻略為煩覆 簡易的作法是省去炒糖(完全省略第一步) 於第三步下酒時同時下糖