Rainbow Recipe Log : Braised Pork Belly - 卤三成肉

终于心血来潮决定铁下心来学大老姨的卤肉秘方。好的东西是应该一代代流传下去的。
After enjoying Grandaunt's Braised Pork for some many years, I finally decided to ask her how she cooks it. Good things are meant to be passed down the legacy.

Braised Pork Belly - 卤三成肉 

1. 两公斤的三成肉一定要完全退冰。如果需要，可以加入盐加快退冰。
    Make sure the 2KG pork belly is fully thawed. Salt can be used to accelerate the thawing process.

2. 准备一公斤的葱头。去皮，洗，晾干。
   Prepare the 1kg of onions. Peel the skin and wash clean and leave to dry.

. 3. 准备其他的材料，包括南姜，香茅，姜，桂皮，八角，丁香和蒜头。

   Prepare the rest of the ingredients: Galangal, lemongrass, ginger, cinnamon, star anise, clove and garlic.

 

4. 热锅，下油。油要盖过葱头。
    Heat the pot, once ready, add oil - sufficient to submerge the onions.

5.  加入葱头，炒到金黄色。(大概半个小时）
    Add in onions and stir fry till golden brown.(about half an hour)

5. 加入两汤匙白糖。炒到糖融化。
    Add 2 soup spoon of sugar. Fry till dissolved.

6.一手准备盖锅盖，一手准备倒进水。如果不立刻盖锅，油烟会浮起。不要搅拌水。
   Prepare the cover in one hand and water in the other hand. Once the water is in, cover immediately. This is to prevent the smoke from dispersing in the air. Do not stir when water is added.

Cover immediately after addition of water

7. 水要滚才可加入剩下的材料。

   Once boil, add in the rest of the ingredients. 

8. 煮滚了，加入三成肉。

   Once it starts to boil, add in the pork belly.

9. 尽量将肉完全沉入在汤汁里，尤其是皮，要不然皮会硬。

    Try to fully submerge the meat into the sauce, especially the skin, otherwise the skin may feel hardened.

The pork should be submerge in the pot. 

10. 适量的加入黑酱油。
     Add in dark sauce as per colour desired.

This is the dark sauce my family recommends.
$3.60 from Ang Mo Supermarket

11.煮一会儿后，试味道后才决定下盐。
    Cook for a while before you decide to add salt. Roughly 2.5 teaspoons.

12. 定时翻转三成肉，确保卤汁完全潜入肉里。
      Flip the meat evenly so that the sauce can be fully immersed into the meat.