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五花肉

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五花肉 猪肉部位



Wu hua rou translates pork belly, and it is often one of the freshest cuts of meat in your butcher's case. You can use the meat in so many different ways including pork shoulder tacos, pulled pork sandwiches or serve it with noodles, rice or vegetables.
五花肉”翻译的是猪肚,在屠夫的情况下,它通常是最新鲜的肉块之一。您可以通过多种方式使用肉,包括猪肩肉玉米饼,拉猪肉三明治或将其与面条,米饭或蔬菜一起食用。
Shanghai-Style Braised Wu Hua Rou (Hong Shao Rou)
上海式五花肉(红烧肉)



材料:
12 ounces lean, skin-on pork belly (340g), 2 tablespoons oil, 1 tablespoon sugar (rock sugar is preferred if you have it), 3 tablespoons Shaoxing wine, 1 tablespoon soy sauce, ½ tablespoon dark soy sauce 2 cups water
12盎司瘦皮猪肚(340克),2汤匙油,1汤匙糖(如果有冰糖,则首选),3汤匙绍兴酒,1汤匙酱油,½大汤匙深色酱油2杯水
HOW TO COOK

01
Start by cutting your pork belly into 3/4-inch thick pieces.
首先将猪肚切成3/4英寸厚的块。

02
Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot, rinse, and set aside.
将一锅水烧开。将五花肉片弄白几分钟。这样可以清除杂质并开始烹饪过程。将猪肉从锅中取出,冲洗并放在一旁。

03
Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
用小火在锅中加油和糖。稍微融化糖,然后加入猪肉。加热至中火并煮至猪肉略带褐色。

04
Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
将热量调低,然后加入绍兴料酒,常规酱油,黑酱油和水。

05
Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
盖上锅约45分钟至1小时,直到猪肉叉嫩。每5到10分钟,搅拌一次以防止燃烧,如果太干则加更多水。


06
Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
猪肉叉嫩后,如果仍有大量可见液体,将锅翻开,将火调高,然后持续搅拌,直到调味酱变薄成闪亮的涂层为止。
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