Stewed Pork Belly Taiwan Style/台湾卤肉饭

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主料

  • 五花肉 2 磅
  • 红葱头 5 粒
  • 鸡蛋 5 个
  • 干香菇 几个
  • 虾米(适量)

调料

  • 料酒 2tbsp
  • 冰糖、(适量)
  • 胡椒粉。(适量)
  • 生抽4 tbsp
  • 蚝油5 tbsp
  • 五香粉 ½ tsp
  • 八角3 颗
  • 姜片 3 片
  • 蒜末 1tsp
  • 陈皮1 小片
  • 花椒 1tsp

在6成热的油中加入红葱丝炒至变干。捞出备用。

五花肉洗净,切大段后焯水,去血沫。焯好的五花肉切成小丁,备用。 炒锅内倒入适量油,爆香姜片,蒜末和其他香料 这时倒入五花肉丁,炒至肉色变白。然后加入生抽、料酒、五香粉、八角、冰糖,蚝油,胡椒粉,虾米, 香菇翻炒均匀。加入适量水,没过五花肉1-2cm即可。最后加入红葱干,大火将汤汁煮滚后,转小火慢炖(可倒入砂锅中慢炖),此时加入提前煮好水煮蛋,炖制1.5个小时。

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The main ingredient:

  • Pork  belly 2 pounds
  • Red Shallots 5
  • Egg 5
  • Dried mushrooms a few
  • Dried shrimp a few

Seasoning:

  • The cooking wine 2tbsp
  • Rock sugar a few pieces
  • White pepper A little bit
  • Soy sauce 4 tbsp.
  • Oyster sauce 5 tbsp.
  • Five spice powder ½ TSP
  • Star anise 3 pieces
  • Ginger 3 slices
  • Garlic 1tsp
  • Dried Orange peel 1 small piece
  • Dried Pepper corn 1tsp

In a sauteed pan fry the sliced red shallots in hot oil until dry. Remove and reserve.

Wash the pork belly, cut into cubes and blanch them in hot water for about 3 minutes and set aside. Pour enough oil in the wok and stir-fry the ginger, garlic and other spices then pour the pork and stir-fry until color turns white. Then add the soy sauce, cooking wine, allspice, star anise, sugar, oyster sauce, dried pepper corns, shrimp and mushrooms stir evenly. Add some water (over pork 1-2cm).  Finally add in dried red shallots Bring it to boil then turn simmer (pour everything into a Casserole for best result) and add the pre-cook boil eggs, stewed for about 1.5 hours.

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