Braised Pork Belly with Garlic and Peppercorn . 川椒大蒜紅炆豬腩肉
Braised Pork Belly with Garlic and Peppercorn
川椒大蒜紅炆豬腩肉
I am not a vegetarian, I do not eat so much meat though,
but I don't mind eating fatty meat like pork belly when it's tasty. For braised pork especially belly, I want it soft and fluffy, and with a little yummy sauce to go with the rice.
but I don't mind eating fatty meat like pork belly when it's tasty. For braised pork especially belly, I want it soft and fluffy, and with a little yummy sauce to go with the rice.
我不素食者，但不太愛吃太多肉，每一餐都吃不了很多口，但我卻不怕吃肥肉如豬腩肉，只要它是可口美味的。炆豬腩肉，我要求口感要鬆化軟滑，最好帶少許濃汁可伴飯。
Braised Pork Belly with Garlic and Peppercorn
Ingredients:
Pork Belly 750g
Garlic Whole Bulb, skinned and patted 1 pc
Sichuan Peppercorn 1 tsp
Shallot, sliced 2 pc
Oil 2 tbsp
Ginger 5 slices
Seasonings:
Light Sauce 2 tbsp
Dark Sauce 1 tbsp
Rock sugar, Finely Grinded 1 tbsp
Salt 1/2 tsp
Shaoxing Wine 3 tbsp
Hot Water 2 cups
Sesame Oil 2 tsp
Method:
1. Cut pork belly into 2 long portions with width of approx 6.5cm
2. Put pork belly in a pot of cold water and simmer to blanch until water is slightly bubbling, take the belly out; rinse, clean and pat dry
3. Cut pork belly into 1 cm thick slices
4. Heat up a cooking pot with oil, stir-fry patted garlic, shallot, ginger and peppercorn till fragrant, but not burnt; add in seasonings and bring to boil, and then add in the belly slices, mix each slice well with the sauce, cover and bring to boil over medium fire, then simmer for 45 minutes, off fire and let stand for 45 minutes; and then bring to boil again and simmer for another 45 minutes, let stand till before serve. Reheat if needed. Sprinkle in sesame oil, mix well and serve hot.
Sichuan Peppercorn 1 tsp
Shallot, sliced 2 pc
Oil 2 tbsp
Ginger 5 slices
Seasonings:
Light Sauce 2 tbsp
Dark Sauce 1 tbsp
Rock sugar, Finely Grinded 1 tbsp
Salt 1/2 tsp
Shaoxing Wine 3 tbsp
Hot Water 2 cups
Sesame Oil 2 tsp
Method:
1. Cut pork belly into 2 long portions with width of approx 6.5cm
2. Put pork belly in a pot of cold water and simmer to blanch until water is slightly bubbling, take the belly out; rinse, clean and pat dry
3. Cut pork belly into 1 cm thick slices
4. Heat up a cooking pot with oil, stir-fry patted garlic, shallot, ginger and peppercorn till fragrant, but not burnt; add in seasonings and bring to boil, and then add in the belly slices, mix each slice well with the sauce, cover and bring to boil over medium fire, then simmer for 45 minutes, off fire and let stand for 45 minutes; and then bring to boil again and simmer for another 45 minutes, let stand till before serve. Reheat if needed. Sprinkle in sesame oil, mix well and serve hot.
Cooking Tips:
1. I did not blanch pork over high heat, so the dirt and smell of pork would be moved more easily and completely.
2. After braising, garlic melted into the sauce and stick to the pork, which made the dish more tasty
川椒大蒜紅炆豬腩肉
材料：
豬腩肉 750g
整個蒜頭，去衣拍鬆 1 pc
川椒粒 1 tsp
乾蔥，切片 2 pc
油 2 tbsp
薑 5 片
調味料：
生抽 2 tbsp
老抽 1 tbsp
冰糖，打碎 1 tbsp
鹽 1/2 tsp
紹興酒 3 tbsp
熱水 2 cups
麻油 2 tsp
做法：
1.將豬腩肉切成兩長條闊度約 6.5cm
2.將豬腩肉放入一盆冷水中，用中小火煮至水見白泡，取出; 沖洗乾淨並抹乾
3.將豬腩肉橫切成1 cm 厚件
4.中火加油燒熱鍋，爆蒜頭、乾蔥、薑片和川椒至香而不焦，加入調味料煮沸成醬汁，然後加入豬腩件，每塊肉與醬汁混和均勻，蓋上中火煮至大熱，轉中小火炆45分鐘，熄火，靜置45分鐘;然後再整鍋煮至大熱，再轉中小火多炆45分鐘，熄火靜置至供食。如需要可翻熱。上碟前灑上麻油，拌勻，上碟，趁熱享用。
提示：
1. 用中小火"跑活水"方法汆水，豬臊味和油膩更易去除
2. 肉炆好後，蒜頭也融化入醬汁，並粘在豬腩件上，豬肉味更佳
豬腩肉 750g
整個蒜頭，去衣拍鬆 1 pc
川椒粒 1 tsp
乾蔥，切片 2 pc
油 2 tbsp
薑 5 片
調味料：
生抽 2 tbsp
老抽 1 tbsp
冰糖，打碎 1 tbsp
鹽 1/2 tsp
紹興酒 3 tbsp
熱水 2 cups
麻油 2 tsp
做法：
1.將豬腩肉切成兩長條闊度約 6.5cm
2.將豬腩肉放入一盆冷水中，用中小火煮至水見白泡，取出; 沖洗乾淨並抹乾
3.將豬腩肉橫切成1 cm 厚件
4.中火加油燒熱鍋，爆蒜頭、乾蔥、薑片和川椒至香而不焦，加入調味料煮沸成醬汁，然後加入豬腩件，每塊肉與醬汁混和均勻，蓋上中火煮至大熱，轉中小火炆45分鐘，熄火，靜置45分鐘;然後再整鍋煮至大熱，再轉中小火多炆45分鐘，熄火靜置至供食。如需要可翻熱。上碟前灑上麻油，拌勻，上碟，趁熱享用。
提示：
1. 用中小火"跑活水"方法汆水，豬臊味和油膩更易去除
2. 肉炆好後，蒜頭也融化入醬汁，並粘在豬腩件上，豬肉味更佳
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