小菜
由 CookWhatHK0 次收藏
芋頭紅燒肉，糖色五花腩配上吸盡肉香的芋頭，以老抽燜至收汁，肉嫩芋滑、鹹甜惹味。
五花腩洗淨切小塊，厚度約 2 厘米，別太薄也別太厚。
Rinse the pork belly and cut into small pieces about 2 cm thick — not too thin, not too thick.
凍水落鑊。
Place into a pot of cold water.
加入一片薑，大火燒滾，撇去血沫。
Add a slice of ginger, bring to a boil over high heat and skim off the foam.
瀝乾備用。
Drain and set aside.
芋頭洗淨去皮，切成小塊。
Rinse and peel the taro, then cut into small pieces.
小火熱鑊，把五花腩排入，小火逼出油脂。因五花腩本身已含豐富油脂，用不黐鑊就不需額外加油，這樣做出來的紅燒肉才不會油膩。
Heat the wok over low heat, lay in the pork belly and render out the fat over low heat. Since pork belly is already rich in fat, no extra oil is needed if using a non-stick pan, which keeps the dish from being greasy.
把五花腩夾起。
Remove the pork belly.
利用五花腩煎出的油，加入冰糖翻炒。加冰糖主要是炒糖色，想減糖可以不加。
Using the rendered pork fat, add the rock sugar and stir-fry. The sugar is mainly to make caramel colour; you can skip it to cut sugar.
炒出糖褐色後，加入蒜頭炒香。
Once the sugar turns brown, add the garlic and stir-fry until fragrant.
接着倒入五花腩繼續翻炒。
Return the pork belly and continue to stir-fry.
加入老抽和鹽，倒入適量溫水蓋過食材。盡量用溫水，凍水會令肉質收縮，吃起來口感會有點韌。
Add the dark soy sauce and salt, then pour in enough warm water to cover the ingredients. Use warm water — cold water makes the meat shrink and turn tough.
蓋上鑊蓋，煮滾後轉小火，煮 20 分鐘。
Cover the lid, bring to a boil, then lower to a small heat and cook for 20 minutes.
加入芋頭，蓋上蓋繼續煮 15 分鐘。也可換成栗子，做成栗子紅燒肉同樣美味。
Add the taro, cover and continue cooking for 15 minutes. You can swap in chestnuts for an equally tasty chestnut red-braised pork.
汁液基本收乾，即可盛起端出。
Once the sauce has mostly reduced, dish up and serve.
撒一點蔥花，美哉。
Sprinkle on a little chopped spring onion — lovely.
怎麼樣，先來一口試試？
How about it — shall we have a first bite?
