Cooking- Red Braised Pork Belly
今天，我们为大家说说中国人的当家菜 - 红烧肉：这恐怕是中国人逢年过节家家户户的餐桌上都会有的一道菜了。
Ingredients 配料
600 g Pork Belly about 1.5 pounds 600克或一磅半的五花肉
2 tablespoons rock sugar 两汤匙冰糖
1 star anise 一个大茴香; 八角
2 bay leaves 两个月桂树叶
1 tablespoon soy sauce 一汤匙生抽
2 tablespoons dark soy sauce 两汤匙老抽
2 tablespoons Shaoxing rice wine 两汤匙绍兴米酒
Pork Belly 五花肉
Brown Sugar 红糖
Star anise 八角
Ginger 姜片
Bay Leaves 月桂树叶
Shaoxing Rice Wine 绍兴米酒
How to Make It 步骤
Step 1
Cut the pork belly into thick pieces, about 1 inch long. 把五花肉切成厚块，大约1英寸见方。
Step 2
Heat the wok over medium-high. Once the wok is preheated, add 1 teaspoon oil. This is to prevent the pork from sticking. Use a spatula to coat the bottom of the wok. Arrange the pork belly in a single layer and fry each side until slightly brown. Transfer to a plate and set aside. 把锅加热到中高温度。锅预热后，加入1茶匙油，这是为了防止肉粘锅。用铲在锅底均匀地涂上一层油，把肉摆上一层放好，两面煎至微褐色。盛盘，放在一边，待用。
Step 3
Clean the wok and heat it over medium. Add 2 tablespoons of water and 2 tablespoons of rock sugar. Normally we would use oil instead of water. But water will help the sugar dissolve quickly. We'll add some oil later on. 把锅洗净，用中火加热。加入2汤匙水和2汤匙冰糖。通常我们用油而不是水，但是水会帮助糖迅速溶解。我们稍后会再加些油。
Step 4
Once the sugar is starting dissolved, add 1 teaspoon oil and reduce the heat to LOW. Keep stirring until it turns brown. Then add in 1/4 cup hot water and bring just a boil. Mix well and transfer to a bowl. 一旦糖开始溶解，加入1茶匙油，把热量降到最低。继续搅拌直到变成褐色。然后加入1/4杯热水，煮沸。搅拌均匀，转移到碗里。
Step 5
Turn the heat to high, add 1 teaspoon oil, then add ginger, bay leaves, star anise to the wok until fragrant. Then add soy sauce, dark soy sauce, rice wine, and the sugar mixture. 把火调高，加入1茶匙油，然后加入姜片、月桂叶、八角到锅里，直炒到香味出来，然后加生抽、老抽、米酒和糖汁。
Step 6
Once the sauce is boiling, return the pork belly to the wok and mix well. 酱汁煮沸后，把五花肉放回锅里搅拌均匀。
Step 7
Add HOT (not cold) water to the wok. The water should cover most of the pork belly. Cover with a lid. Reduce the heat to a gentle simmer for 1.5 hours. 在锅里加入热水（不是冷水）。水应该没过大部分的五花肉，盖上盖，把火调到文火，慢炖1个半小时。
Step 8
Once the sauce is reduced to 1/4, turn the heat to high. Keep stirring as the sauce starts thickening. Be careful not to cook the pork for too long over high heat, or it'll squeeze out the moisture and the pork becomes dry. 当汤汁减少到1/4，就把火调大，继续翻炒，让酱汁开始变稠。小心不要在大火下炒太久，否则会使肉变干。
Step 9
When the pork belly turns red and shiny, transfer to a plate and serve. 趁肉色变红且有光泽时，把它放到盘子里端上来。
Pork Belly 猪肚，五花肉
rock sugar 冰糖
star anise 大茴香; 八角
rice wine 米酒
spatula 铲
squeeze out 挤出;排挤
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