潮洲卤花腩肉 ~ Braised Pork Belly Teochew style

 

食谱取自 ：焖卤味 @ 黄春梅

潮洲卤花腩肉

材料 ：

600g 花腩肉（ 切厚块 ）

150g 花生 ( 洗净，浸隔夜 )

3片 甘草

40g 冰糖

1500ml  水

100ml  生抽

30g  黑酱油

做法 ：

1. 花腩以沸水灼烫，然后沥干。

2. 将所有材料放入锅中，煮滚后改用小火，卤1 ~ 1  1/2小时至汁液浓稠和花腩变软即可。

 

 

Recipe source : Stewed and Braised Dishes by Amy Wong

Braised Pork Belly Teochew style

Ingredients :

600g pork belly ( cut into pieces )

150g peanuts ( rinsed and soaked overnight )

3 pieces liquorice rice

40g rock sugar

1500ml water

100ml light soy sauce

30g dark soy sauce

Method :

1. Scald pork belly in boiling water . Remove and drain .

2. Place all ingredients in a pot and bring to boil . Switch to low heat and braise for 1 ~ 1  1/2hours till gravy is reduced and pork belly becomes soft .