红烧五花肉 (Braised Pork Belly)

材料 (Ingredient)
五花猪肉 500g (pork belly - 500g)
蒜 3根 (leek - 3)
姜片 5片 (ginger - 5 slices)
冰糖 30g (rock sugar - 30g)
盐 1/3小匙 (salt - 1/3tsp)
生抽 2大匙 (soy source - 2tbsp)
老抽 1/4小匙 (dark soy source - 1/4tsp)
紹兴酒 2大匙 (siew heng wine - 2tbsp)
水 1000ml (water - 1000ml)


做法 (Method)
（1） 把猪肉切成方块，蒜切长段和姜切片。
Cut pork belly into cube, garlic leaf into cylinder and ginger into slices.

（2） 锅内烧开水，放入肉块氽烫约2-3分钟，捞起备用。
Scald the pork belly in the boiling water for 2-3 minutes and drain.

（3） 锅内放1大匙油，放入小块冰糖中小火炒糖色至冰糖溶化变成深褐色。
Add 1tbsp oil into wok. Add in rock sugar and stir-fry in medium-low heat until brown colour.

（4） 先加入蒜和姜片炒出香味，再加入肉块小火炒至五花肉出少许油脂，并均匀上色。
Firstly, stir-fry garlic leaf and ginger slices until fragrance. Then add in pork belly. Stir-fry in low heat until grease come out and coloured.

（5） 加入清水（水量刚淹没肉块）、盐、生抽、老抽和绍兴酒。
Add in water (jus covered the pork belly), salt, soy source, dark soy source and siew heng wine.

（6） 加盖大火烧开后，转小火焖约60分钟。当汤汁剩1/3时，把姜片和蒜夹出。
High heat and covered. Then low heat cook 60 minutes. When the left 1/3, take out the garlic leaf and ginger slices.

（7） 开盖中火将汤汁煮至浓稠即可。
Uncovered and cook in medium heat until gravy turn thick.

红烧五花肉 (Braised Pork Belly)