家庭紅燒肉做法分享 見到都流口水 Mouth Watering Shanghai-Style Braised Pork Belly

上海菜既濃油赤醬開創出好多好好味既撈飯菜式,我地隔一排就會去上海菜餐廳食飯,頻率不比食日本菜少。而唔同既上海餐館我地都鍾意食,有心情時會專登出鍋鑼灣美味廚(要執笠了,cry)、紅磡滄浪亭,求其daily meal想食下上海野,上海婆婆或樂天皇朝等亦無不可。

至於數到鍾意食既上海菜式,紅燒肉算係其一代表,豬腩肉經過醬油炆煮,肥膏都變得香而不膩,而且送飯一流!而要係屋企煮佢其實都唔難,今次我地就分享下我地係點整出依一口幸福既味道。

而講起紅燒肉我地總會諗起北京奧運個年新聞專題介紹京滬菜式,主播講錯左菜名做「紅燒外婆肉」既蝦碌片段而受到瘋傳,一路食紅燒肉就會諗下諗下諗返起當時歲月較靜好既日子而感歎。

入正題講點煮。

There are lots of rice killing dishes in Shanghainese cuisine. We just like dining out at a Shanghai style restaurant frequently.

Among all Shanghainese dishes, Braised Pork Belly is among our favourite. Cooked in some thick and savoury sauce, the oily flavour in the fatty part of the pork belly is completely gone, leaving the strong aroma of pork which is perfect for serving with rice.

It’s not difficult to make this dish. Let’s see how we made it!

上海紅燒肉 Shanghai-Style Braised Pork Belly

上海紅燒肉 Shanghai-Style Braised Pork Belly

用濃香既醬油炆到五花腩腍晒,好美味既一道菜

Braising pork meat in savoury soy sauce. A simple and delicious dish.

一啖咬落去係幸福既味道,肥肉都係完全唔膩 (但唔代表健康lol)

It tastes so good that you will feel blissful when you have a mouthful of braised pork belly

先解凍一塊五花肉

Unfroze a piece of pork belly

切塊,我地想擺盤大方d所以切得比較大粒,食落亦有口感d。想索多d汁撈飯就可以切細粒d

Dice it. We wanted the plating looks better and the texture to be fluffier so we dice it in coarse pieces. You can dice into smaller pieces if you want more sauce on the meat for serving rice

肉連薑放入水,細火煮滾

Boil the meat on low heat together with a few pieces of ginger

依個時候準備一撮冰糖同香料:八角2粒、桂皮1塊、月桂葉2塊

At this time get ready some rock sugar and spices (star anise x2, cinnamon x1 and bay leaves x2)

煮走左少少肥

Some fatty tissue was boiled away

沖沖水

Rinse it

抹乾後,再加入少少薑,唔加油開中細火煮豬肉

Wipe dry the meat, add some ginger, turn on medium low heat without adding oil

煮煮下就有好多豬油煮左出黎,令食起上黎罪疚感無咁大 (肥肉仍有好多,覺得咁樣會健康d只係心理作用lol)

After awhile a lot of oil will be brought out from the belly. We can then be less guilty while eating that (though the remaining part of the meat is still mainly fat lol)

再翻轉煎下塊皮

Flip them bottom up to sear the skin for awhile

煎到靚靚金黃色就可以拎返起

Beautiful

落冰糖同油,開中細火煮融。
要留冰糖固態時唔好猛烈搖動鍋,會傷害塗層的

Add rock sugar and oil. Melt it on low heat.
Be aware of not scratching the wok coating by the solid rock sugar.

到煮融左變成焦糖色就可以將豬腩肉回鑊

When it comes caramelised we can add back the pork belly

煮一陣令佢上色就得

It’s ok when the pork meat is wrapped with the syrup

上面用既牛油果陶瓷不沾鍋,係我地既網店已經有售喇,佢最大既賣點係不沾得黎又非常輕身,同埋採用左陶瓷塗層,可以從此遠離有安全風險既PTFE塗層鍋。簡單按幾個鍵,就可以享受到安心既不沾煮食體驗喇!

The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!

另一邊箱,白鑊烘香八角同桂皮

On the other hand, Add the star anises and cinnamon then turn on medium heat

加入月桂葉、冰糖、紹興、雞湯、蠔油、生抽

Add bay leaves, more rock sugar, Shaoxine wine, chicken broth, oyster sauce and soy sauce

加水蓋過肉

Add water to cover the meat

煮滾後,細火炆多半個鐘

When it comes to boil let it simmer for half an hour on low heat

Lovely

隔一隔油同渣

Filter out the oil and scum in the soup

倒少少汁入鍋,中火煮到佢變得濃稠

Pour some soup into a wok. Make the sauce by boiling on medium heat

加入紅燒肉混和香濃既汁醬就完成喇!

Add the meat and stir well with the sauce. Done!

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紅燒肉撈飯再配咩好?整個乾燒伊麵點睇?

Want another dish to go with Braised Pork Belly? Try braised e-fu noodles!

10分鐘簡易乾燒伊麵 飲宴必食 Easy and Yummy Braised E-Fu Noodles

另一個白飯殺手菜式

Another rice killer dish

港式口味 白咖喱豬扒飯 White Curry Pork Chop with Rice in Hong Kong Style

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